LENTIL TOMATO SOUP
I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1172 milligrams, Sugar 6 grams
LENTIL TOMATO SOUP
This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!
Provided by JRICE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
- Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
- Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.5 g, Cholesterol 17.4 mg, Fat 8 g, Fiber 18.2 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 535 mg, Sugar 4.9 g
TOMATO AND LENTIL SOUP
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat the olive oil. Add the chopped onion and chile peppers and saute for a few minutes.
- Add the plum tomatoes and juices from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, and season with salt and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.
TOMATO-LENTIL SOUP
Take off winter's chill with a bowl of steaming, nourishing, veggie-packed soup.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
- Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.
- Stir in tomatoes. Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 6 g, TransFat 0 g
LENTIL-TOMATO SOUP
Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. -Michelle Curtis, Baker City, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 351mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
LENTIL AND TOMATO SOUP
Provided by Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
- Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.
LENTIL TOMATO SOUP
A delicious lentil soup that has an Italian flavor. Very simple to make, and a delicious meal with just some good quality French bread or some good rolls or biscuits. Quite good if you are a fan of lentil soup!
Provided by Naturalbohemian
Categories Lentil
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sort and rinse lentils.
- In a large saucepan, combine rinsed lentils and water.
- In a small frying pan, or skillet, saute onion and garlic in the butter until onion is tender but not browned.
- Add onion and garlic to lentils.
- Stir in salt, pepper, sugar, Oregano, basil and parsley.
- Bring to a boil; reduce heat.
- Cover and simmer until the lentils are tender, about 45 minutes.
- Add tomatoes and tomato paste.
- Stir well.
- Simmer 15 minutes longer.
- Garnish each bowl with a parsley sprig, if desired.
Nutrition Facts : Calories 328.2, Fat 4, SaturatedFat 2, Cholesterol 7.6, Sodium 1303.7, Carbohydrate 54.4, Fiber 24.3, Sugar 8.9, Protein 20.5
TUNISIAN TOMATO SOUP WITH CHICKPEAS AND LENTILS
A variation on a Molly Katzen recipe I found on the Internet. Though the spices are quite different, the basic ingredients -- tomatoes, lentils and chickpeas -- remind me of the popular Moroccan soup called harrira. Have not yet tried this one but as fall comes, this will certainly make an appearance in my soup pot.
Provided by justcallmetoni
Categories Lentil
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.
- Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.
- Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.
- Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.
- Season to taste with the two peppers and lemon juice; adjust salt.
- Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.
SPICY TOMATO AND LENTIL SOUP
A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.
Provided by Dave-o
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
- When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 32 g, Cholesterol 6.3 mg, Fat 7 g, Fiber 11.1 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 268.9 mg, Sugar 6.5 g
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