Vegetable Lentil Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons, optional

Steps:

  • Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
  • Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

WINTER LENTIL VEGETABLE SOUP



Winter Lentil Vegetable Soup image

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Provided by Cecile Leverman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h

Yield 6

Number Of Ingredients 14

½ cup red or green lentils
1 cup chopped onion
1 stalk celery, chopped
2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups chicken broth
3 carrots, chopped
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon curry powder

Steps:

  • Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
  • Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g

VEGETABLE LENTIL SOUP



Vegetable Lentil Soup image

Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h45m

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

  • Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

THE BEST LENTIL SOUP



The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

  • Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
  • Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
  • Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

INA GARTEN'S LENTIL VEGETABLE SOUP(VEGETARIANIZED)



Ina Garten's Lentil Vegetable Soup(Vegetarianized) image

From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If you cook it a few days earlier then you intend on serving it, it will taste even better and thicken. Freeze the leftovers in quart containers to thaw out later for a quick dinner. I think this would also be good with some soy chorizo added.

Provided by Sharon123

Categories     Lentil

Time 1h30m

Yield 8-10

Number Of Ingredients 17

1 lb french green lentil (or brown)
4 cups yellow onions, diced small (3 large onions)
4 cups leeks, white part only, diced small (2-3 leeks-if I don't have I use scallions-about 8, the green and white parts-could also use shallots)
1/2 cup red bell pepper, diced small (optional)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt (if you use regular salt, use less, about 1 1/2 tsp)
1 -1 1/2 teaspoon freshly ground black pepper (go easy at first-you can always add more, but you cant' take it away)
1 tablespoon minced fresh thyme leave (or 1 teaspoon dried)
1/2-1 teaspoon ground cumin (some like to use curry powder or chili powder for a change)
3 cups small diced celery (8 stalks)
3 cups small diced carrots (4 to 6 carrots)
3 quarts vegetable stock
1/4 cup tomato paste
1 -2 bay leaf
2 tablespoons red wine vinegar (or red wine)
freshly grated parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
  • Add the celery and carrots and saute for 10 more minutes.
  • Add the vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through.
  • Check the seasonings.
  • Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
  • Good served with a salad and popovers!

LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)



Lentil Vegetable Soup (Barefoot Contessa) image

Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.

Provided by eLLe-ious

Categories     Low Cholesterol

Time 2h

Yield 8-10 soup bowls, 8-10 serving(s)

Number Of Ingredients 15

1 lb french green lentil
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
1 tablespoon minced fresh thyme leave (or 1 teaspoon dried)
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or 2 tablespoons red wine vinegar
freshly grated parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Nutrition Facts : Calories 480.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 10.8, Sodium 1525.8, Carbohydrate 67.7, Fiber 21, Sugar 15.6, Protein 25.8

WINTER VEGETABLE & LENTIL SOUP



Winter vegetable & lentil soup image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Supper

Time 40m

Number Of Ingredients 9

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

  • Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
  • Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
  • Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

HEARTY VEGETABLE LENTIL SOUP



Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

BEEFY LENTIL VEGETABLE SOUP



Beefy Lentil Vegetable Soup image

A very tasty, hearty, easy to prepare soup that also freezes well.

Provided by Debbie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Yield 7

Number Of Ingredients 12

1 pound lean ground beef
1 ½ cups dry lentils, rinsed
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cups water
1 teaspoon salt
ground black pepper to taste
2 cubes beef bouillon cube
6 cups tomato-vegetable juice cocktail
1 (4.5 ounce) can mushrooms, drained
1 dash Worcestershire sauce

Steps:

  • Brown beef; break meat into small pieces while cooking. Drain.
  • Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

Nutrition Facts : Calories 385 calories, Carbohydrate 38.8 g, Cholesterol 48.7 mg, Fat 14 g, Fiber 15.8 g, Protein 24.9 g, SaturatedFat 5.5 g, Sodium 1262 mg, Sugar 9.4 g

LENTIL AND VEGETABLE SOUP



Lentil and vegetable soup image

A thick, hearty soup that can be served as a main course with crusty bread

Provided by washingtonwench

Time 2h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
  • Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
  • Reduce heat and simmer until vegetables are tender (approx 25 minutes).
  • Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
  • Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.

More about "vegetable lentil soup recipes"

LENTIL SOUP RECIPE - SIMPLY RECIPES
2019-10-21 Add the lentils and liquid, and simmer the soup: Add the lentils, 8 cups water, soy sauce, salt and pepper to the pot. Adjust the heat to medium, so the soup is just at a gentle simmer. Simmer for 55 to 60 minutes, or until the lentils are soft. Sally Vargas.
From simplyrecipes.com
4.5/5 (13)
Calories 240 per serving


CHUNKY VEGETABLE-LENTIL SOUP | BETTER HOMES & GARDENS
Stir in lentils; cook and stir 1 minute. Advertisement. Step 2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender. Step 3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.
From bhg.com


EASY, HEALTHY VEGETARIAN LENTIL SOUP
2021-07-30 In a large pot, sauté the onions and carrot in the vegetable oil for 3 to 5 minutes until onions turn clear. The Spruce. Add the vegetable broth, lentils, thyme, bay leaves, and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup). The Spruce. Reduce heat to a simmer.
From thespruceeats.com


10 BEST LENTIL SOUP WITH CABBAGE RECIPES | YUMMLY
2022-05-03 Lamb, Vegetable and Lentil Soup with Cabbage Fab Food 4 All. black pepper, red lentils, swede, onions, lamb shoulder, green cabbage and 6 more.
From yummly.com


VEGETABLE AND LENTIL SOUP RECIPE - CREATE THE MOST AMAZING DISHES
Method. Heat the oil in a non-stick pan. Add the chopped onion and cook slowly until softened then add the carrot and parsnip and cook, stirring occasionally, until the vegetables begin to soften (about 2 minutes). Add the tomatoes, stock, bay leaf and thyme and cook, stirring well, until heated through.
From recipeshappy.com


SLOW COOKER LENTIL SOUP {EASY, HEALTHY!} - IFOODREAL.COM
2021-10-29 In a large slow cooker, add onions, celery, carrots, potatoes, corn, lentils, garlic powder, oregano, thyme, soy sauce, bay leaves, peppercorns and vegetable broth. No need to stir. Cover and cook on Low for 8-10 hours or on High for 4-5 hours (with this soup longer is better). Discard bay leaves and peppercorns.
From ifoodreal.com


LENTIL-VEGETABLE SOUP | RICARDO
In a saucepan over medium heat, soften the vegetables with the cumin in the oil. Season with salt and pepper. Add the broth, tomatoes, lentils, bay leaves and thyme. Bring to a boil, reduce the heat and simmer until the vegetables and lentils are tender, about 20 minutes. Remove the bay leaves and thyme sprigs. In a blender, purée until smooth.
From ricardocuisine.com


LENTIL SOUP (ITALIAN VEGETABLE) - COOKING CLASSY
2018-10-17 How to Make Lentil Soup. Heat olive oil in a large pot over medium-high heat. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Share on Pinterest. Pour in vegetable broth and tomatoes. Share on Pinterest. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
From cookingclassy.com


EASY LENTIL VEGETABLE SOUP | WHOLEFULLY
In a large stockpot or Dutch oven, heat the oil over medium high heat. Add in the onion, and sauté until just tender and fragrant, about 3 minutes. Add in the frozen mixed vegetables, diced tomatoes, green lentils, and vegetable broth. Bring to a boil, reduce heat, and simmer, uncovered, until the lentils are tender—about 25-30 minutes.
From wholefully.com


FRENCH LENTIL SOUP - ONCE UPON A CHEF
Cook until the onions are soft and translucent, about 5 minutes. Add the tomatoes, chicken broth, lentils, thyme, bay leaves, salt and pepper. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender but not mushy, 45 to 50 minutes (less for common lentils).
From onceuponachef.com


VEGETARIAN LENTIL SOUP RECIPE; AN EASY 30 MINUTE MEAL!
2020-02-26 Add the vegetable stock next. Increase the heat to high and bring to a boil. After it comes to a good rolling boil, decrease the heat to medium and simmer uncovered for 10-12 minutes longer or until the lentils are cooked thru. Remove the bay leaf before serving.
From bowl-me-over.com


FRENCH LENTIL AND VEGETABLE SOUP RECIPE - INA GARTEN | FOOD & WINE
Step 3. Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to ...
From foodandwine.com


VEGETABLE LENTIL SOUP - THE FLAVOURS OF KITCHEN
2019-12-02 Saute for a minute. Add bay leaf, chopped celery, Chopped Carrot. Saute 1 -2 minutes, until the mixture is aromatic. Stir in rinsed lentil and 2 cups warm stock to the pot. Add Italian seasoning, salt and pepper. Once the mixture comes to a boil, lower heat and cover. Let it cook covered for 15 minutes.
From theflavoursofkitchen.com


CHUNKY LENTIL AND VEGETABLE SOUP - BUDGET BYTES
2016-12-20 Stir to combine. And 4 cups of vegetable broth. Stir well. Increase the heat to medium-high and let it come up to a boil. When it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 …
From budgetbytes.com


BEST INA GARTEN'S LENTIL VEGETABLE SOUP RECIPES | FOOD NETWORK …
2015-10-16 Directions. Step 1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. Step 2. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
From foodnetwork.ca


LENTIL VEGETABLE SOUP RECIPE | DR. MCDOUGALL
Directions. Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper. Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program.
From drmcdougall.com


BEST LENTIL SOUP RECIPE - COOKIE AND KATE
2022-04-12 Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender.
From cookieandkate.com


LENTIL VEGETABLE SOUP RECIPE - ADD A PINCH
2018-01-12 Stove Top Method: Add all ingredients except chopped spinach to a Dutch oven set over medium-low heat. Simmer until all of the vegetables and lentils are tender, about 45 minutes. About 10 minutes before serving, remove the lid of the Dutch oven and stir in the chopped spinach. Let the spinach soften from the heat of the soup.
From addapinch.com


VEGETABLE LENTIL SOUP - HAPPY HEALTHY MAMA
2019-12-10 Instructions. In a large stock pot, heat the oil. Add the onion, carrot, celery, seasoning blend, salt, and pepper. Sauté until softened, about 5 minutes. Add the zucchini, bell pepper, and garlic and sauté another minute. Add the lentils, diced tomatoes with the liquid, and vegetable broth.
From happyhealthymama.com


VEGGIE LENTIL SOUP - HEALTHIER. HAPPIER. QUEENSLAND.
Saute onion and garlic in a large pot with a little water until onion is translucent. Add carrot, potato, parsnip and celery and cook for a further 5 minutes. Stir in lentils, stock and tomato paste. Bring to the boil, cover and simmer for 30-35 minutes, stirring occasionally. When lentils and vegetables are just cooked, add parsley. Alternatives.
From healthier.qld.gov.au


VEGETABLE-LENTIL SOUP RECIPE | MYRECIPES
Directions. Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups; place in a blender. Let cool for about 5 minutes.
From myrecipes.com


TURKISH VEGETABLE LENTIL SOUP RECIPE | MERCIMEK ÇORBASı" …
@Cook4U Looking for a recipe of how to make Lentil Soup ️ Please Subscribe: https://www.youtube.com/channel/UChYObb_3Q3OVWNqlr8lI8bAHey Guys! Welcome an...
From youtube.com


EASY LENTIL VEGETABLE SOUP RECIPE - DESIREE NIELSEN
2020-03-04 Add water, tomatoes, broth concentrate, bay, thyme, cumin, and coriander and let come to a boil. Once boiling, add lentils and reduce heat to medium, maintaining a gentle boil to cook lentils for about 18-20 minutes, or until lentils are tender but firm. Remove bay leaves, taste soup and adjust salt and pepper if needed.
From desireerd.com


VEGETABLE AND LENTIL SOUP - STAY AT HOME MUM
2018-07-02 Vegetable and Lentil Soup. Our Vegetable And Lentil Soup is a weekly regular in our house and the whole family loves it! This simple vegan lentil soup is a quick recipe to put together with almost all the ingredients available in the pantry. Method. Add the onions, celery sticks, carrots and potatoes to the saucepan. Add the vegetable stock.
From stayathomemum.com.au


LENTIL-VEGETABLE SOUP RECIPE | MYRECIPES
Made (non-veg) to recipe, subbing homemade chicken stock for the water. Very good. Made ciabatta toasts (oven at 350°, lightly brush or pump-spray olive oil on both sides of thin slices of bread, salt & pepper both sides, bake 5 min, then turn over, continue turning/checking every 5min til crisp to the touch but not browned).
From myrecipes.com


GARDEN VEGETABLE & LENTIL SOUP • MEGHAN LIVINGSTONE
2019-02-10 Dice and chop up all vegetables and add to large soup pot. Add in frozen peas, green lentils, herbs and broth. Stir. Bring to boil and then simmer over medium-low for about 20-25 minutes until veggies have softened but aren’t mushy. Transfer to …
From meghanlivingstone.com


VEGETARIAN LENTIL VEGETABLE SOUP WITH SPINACH AND CARROTS
2022-04-13 3 carrots, chopped small. 1 onion, diced. 4 cloves garlic, minced. 3 bay leaves, optional, but recommended. 8 cups water, or vegetable broth. 1 3/4 cups green lentils. 2 potatoes, chopped into bite-sized pieces. 1 cup spinach, coarsely chopped. 1 teaspoon sea salt, or …
From thespruceeats.com


SUPER LENTIL AND VEGETABLE SOUP RECIPE - TESCO REAL FOOD
Method. Top and tail the carrot, then peel, dice and wash it. Also top and tail the leek, remove the outer layer, then peel, slice and wash it. Peel and cube the potato. Wash the celery, before cutting it into pieces around 2cm in length. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 mins.
From realfood.tesco.com


LENTIL VEGETABLE SOUP (EASY + VEGAN) - THE GARDEN GRAZER
Slice mushrooms. When onion is translucent, add garlic, zucchini, carrots, mushrooms, and dried basil. Stir and sauté for 2 minutes. Add diced tomatoes with juice and vegetable broth*. Increase heat and bring to a light boil. Rinse and drain lentils.
From thegardengrazer.com


1-POT VEGAN LENTIL SOUP | MINIMALIST BAKER RECIPES
2020-11-29 Everyday recipe for lentil soup made in 1 pot with potatoes, carrots, kale, and simple herbs and seasonings. The perfect plant-based main or side. The perfect plant-based main or side. Skip to primary navigation
From minimalistbaker.com


LENTIL VEGETABLE SOUP RECIPE | FORKS OVER KNIVES
2014-05-21 Recipes; Soups & Stews; Lentil Vegetable Soup (24) 52 Comments. Prep-time: 15 minutes / Cook Time: 2 hours; Serves 6; watch the video; print/save recipe. Please enter your email to continue. Email. Cancel continue. This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they like it is that I chop all of the vegetables really …
From forksoverknives.com


LENTIL VEGETABLE SOUP – CALLING ALL LEGUME LOVERS! | HURRY THE FOOD …
2021-09-01 Season with salt and pepper, bring to a simmer and cover with a lid. Cook until the lentils are almost tender, about 15 minutes. ½ cup puy lentils, ¼ tsp chili flakes, 2 ½ cups vegetable broth, 1 pinch sugar, Salt and pepper to taste. Meanwhile, heat the remaining oil in a frying pan over medium high heat.
From hurrythefoodup.com


EASY VEGETABLE LENTIL SOUP - LIFE MADE SIMPLE
2019-02-04 In a large stockpot or Dutch oven set over medium heat, saute the vegetables until tender, about 8-10 minutes, add the seasonings and lentils. Cook for 5 minutes, then pour in the broth. Simmer for 25-30 minutes or until the lentils are throughly cooked. Serve warm with a garnish of fresh parsley if desired.
From lifemadesimplebakes.com


EASY LENTIL VEGETABLE SOUP - HOMEMADE MASTERY
Add in the chopped cabbage, stir in the lentils and the crushed pepper and mint. Then add a generous amount of salt and the three cups of water. Cover the pot with a lid, bring to a boil, then reduce the heat and cook for about 15 minutes or until the lentils are tender. Add in the broccoli, kale, scallions and mushrooms.
From homemademastery.com


OUR 15+ BEST LENTIL SOUP RECIPES | EATINGWELL
2022-02-02 This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body. 1 of 20 View All. Advertisement. Advertisement. 2 of 20. Pin More. Facebook Tweet Email Send Text Message. Slow-Cooker Moroccan Lentil Soup. Slow-Cooked Moroccan Lentil …
From eatingwell.com


HEALTHY VEGETABLE LENTIL SOUP - YUMMLY RECIPES
2022-01-30 Stir in lentils and tomato and cook for an additional 2 minutes. Add water and chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Stir in zucchini, spinach, garlic, and salt. Simmer for another 2-3 minutes and serve. Source: Allrecipes.com.
From ymmlyrecipes.com


RED LENTIL SOUP RECIPE WITH VEGETABLES - TWO KOOKS IN THE KITCHEN
2019-03-05 Stir and cook for 2 minutes. Stir in broth, water and lentils. COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender. FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro).
From twokooksinthekitchen.com


Related Search