Thyme And Lentil Soup Recipes

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LENTIL SOUP



Lentil Soup image

Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  • Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

EASY LENTIL SOUP



Easy Lentil Soup image

The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

1 1/2 tablespoons olive oil
3 carrots, chopped
2 stalks celery, sliced
1 onion, chopped
Salt and pepper
2 cloves garlic, minced
1/4 teaspoon dried thyme
1 dried bay leaf
1 can (28 ounces) whole tomatoes, with their juice
4 cups water
1 cup lentils, picked over and rinsed well
1 tablespoon wine vinegar

Steps:

  • In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
  • Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.

Nutrition Facts : Calories 295 g, Fat 6 g, Protein 17 g

ROSEMARY LENTIL VEGETABLE SOUP



Rosemary Lentil Vegetable Soup image

A savory herbed vegan lentil-vegetable soup. If you include the jalapeno pepper, it has a nice spicy kick - Leave it out if you want a milder soup. Great for cold winter days.

Provided by Whats Cooking

Categories     Spinach

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 17

2 medium onions, diced
6 garlic cloves, minced
1/4 cup olive oil
1 1/2 tablespoons fresh rosemary, finely minced
2 cups dry green lentils
7 cups water
3 gluten-free vegetable bouillon cubes
4 large carrots, diced
4 stalks celery, diced
1 small parsnip, peeled and diced
4 bay leaves
2 teaspoons ground black pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 cups frozen spinach or 3 cups shredded fresh spinach
salt, to taste
1 jalapeno pepper, chopped finely (including seeds) (optional)

Steps:

  • Heat oil over medium-high flame in large pot.
  • When the oil is heated, add onions and saute until translucent.
  • Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
  • Add remaining ingredients, except for spinach.
  • Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
  • Add spinach and cook for 5 more minutes.
  • Adjust salt to taste.
  • Allow to sit for 15 minutes before serving.

LENTIL SOUP



Lentil Soup image

Categories     Soup/Stew     Low Cal     Lentil     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 10

2 russet (baking) potatoes
2 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
3 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tablespoons unsalted butter
1 pound lentilles du Puy* (French green lentils), picked over and rinsed (about 2 cups)
8 cups low-salt chicken broth
Garnish: chopped fresh parsley leaves
*available at specialty foods shops and some supermarkets

Steps:

  • Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened. Serve soup garnished with parsley.

LENTIL SOUP



Lentil Soup image

This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese.

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield about 8 servings (2 quarts).

Number Of Ingredients 9

1 cup dried lentils, rinsed
6 cups chicken broth
2 cups chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
2-1/2 cups chopped fresh tomatoes
1 cup sliced carrots
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

Steps:

  • In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes. , Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender.

Nutrition Facts : Calories 142 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 9g fiber), Protein 9g protein.

THYME AND LENTIL SOUP



Thyme and Lentil Soup image

I love this soup, you can add a few potatoes more potatoes if you like. We love it just the way it is. Feel free to change it tho.

Provided by Dancer

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium potato, peeled and cubed
2 medium leeks, sliced in thin rings
1 carrot, peeled and sliced into thin semi-circles
1 (19 ounce) can green lentils, drained and rinsed
1 garlic clove, peeled and diced
2 teaspoons fresh lemon thyme leaves, removed from stalk (I often use regular thyme instead)
2 vegetable bouillon cubes, made into stock with about 1 and a half pints of water
butter
olive oil
freshly grated black pepper

Steps:

  • Put the butter and a tablespoon of olive oil into a large pan and melt over a medium heat.
  • Add the garlic and lemon thyme leaves and let it infuse the oil, be careful not to let it burn.
  • Add the leeks and allow them to sweat until they become soft.
  • Add the potato and carrot and sweat for a little while more.
  • (Keep an eye on them, stirring occasionally, so they don't stick to the bottom of the pan).
  • Add the lentils and stir them into the mixture.
  • Pour in the stock and season with black pepper.
  • Bring to the boil and then simmer for 10 minutes.

Nutrition Facts : Calories 551.3, Fat 1.7, SaturatedFat 0.2, Sodium 30.9, Carbohydrate 98.3, Fiber 43.5, Sugar 5.6, Protein 36.7

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