Vegetarian Green Lentil Soup Recipes

LENTIL VEGETABLE SOUP

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.

GREEN LENTIL SOUP

Steps:

• In a large pot or Dutch oven heat the olive oil over medium heat. Add onion, carrots and celery and cook for 5-6 minutes until the onion is soft and translucent.
• Then add garlic, spices, and cook for one minute, stirring continuously.
• Add the remaining ingredients, bring the mixture up to a boil, then turn the heat down to medium low and put the lid on. Simmer for about 30-35 minutes, or until lentils are soft.
• Turn the heat off, let it cool slightly, and remove the bay leaves. Then transfer half of the soup to a blender, blend, return the soup into the pot and give a good stir. Alternatively, you can use a hand blender to whizz only part of the soup.
• Now taste and make sure you're happy with seasoning and consistency, you might want to add more salt and pepper according to your taste. And add a little bit of water if you prefer a thinner soup. ¼
• Serve it warm, with a drizzle of extra virgin olive oil, black pepper, and crusty bread. Enjoy!

VEGETARIAN MUSHROOM-LENTIL SOUP

Steps:

• Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
• Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Divide soup between 4 bowls and garnish with sliced green onions.

LENTIL VEGETABLE SOUP

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.

VEGETABLE LENTIL SOUP

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.

VEGETARIAN GREEN LENTIL SOUP

Steps:

• saute the onions and garlic in oil, add all rest of ingrediants, bring to a boil and then simmer for 45-60 minutes, add hot sauce and enjoy,.

GREEN LENTIL AND VEGETABLE SOUP

Steps:

• Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
• Add water and bring to a boil.
• Add lentils and basil and return to a boil.
• Reduce heat, and simmer, covered, for 30 minutes.
• Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
• Add potato and simmer, covered, for another 10 minutes.
• Add green beans, zucchini, parsley, garlic, salt, and pepper.
• Return to a boil and simmer 5 minutes longer or until vegetables are tender.
• Serve.