Winter Lentil Soup Recipe 455

WINTER LENTIL VEGETABLE SOUP

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.

WINTER LENTIL SOUP

Steps:

• Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
• Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
• Spoon into bowls and top with the Parmesan, if using.

WINTER LENTIL SOUP RECIPE - (4.5/5)

Steps:

• Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons, about 2 cups. Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using). TIP: Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. You can substitute green lentils, which taste slightly peppery. TO FREEZE: Omit the Parmesan. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months. TO REHEAT: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).

WINTER VEGETABLE & LENTIL SOUP

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.

LENTIL SOUP II

Steps:

• In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
• Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

LENTIL SOUP WITH WINTER VEGETABLES

Steps:

• Place lentils in a large bowl. Add 2 1/2 cups water; let soak for 12 hours.
• Melt 6 tablespoons butter in a large Dutch oven over medium heat. Add carrots, onion, celeriac, leeks, and celery. Cook, stirring, until vegetables have softened and onions are translucent, 2 to 3 minutes.
• Drain and rinse lentils; add to Dutch oven. Cook, stirring to combine, 2 to 3 minutes. Place thyme, garlic, and peppercorns in a piece of cheesecloth; tie with kitchen twine to enclose. Add to skillet along with chicken stock. Place a parchment paper round over liquid and cook for 10 minutes. Season with salt and continue cooking until lentils are tender, about 5 minutes more.
• Transfer 1/3 of the soup mixture to the jar of a blender; blend until smooth, adding chicken stock, if necessary. Transfer blended soup back into Dutch-oven with remaining soup; stir to combine. Add spinach leaves, remaining 2 tablespoons butter, and drizzle with olive oil. Keep warm.
• Fill a large pot with water and add vinegar; bring to a boil over medium-high heat. Gently crack eggs into pot, one at a time, and reduce heat to medium. Cook eggs for 3 minutes; using a slotted spoon, transfer cooked eggs to a paper towel-lined plate.
• Serve soup immediately topped with a poached egg.

VEGETARIAN WINTER LENTIL SOUP

Steps:

• Slice each leek in half lengthwise, then slice each half into 4 sections.
• Chop leeks into small pieces.
• Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
• Drain well through a sieve.
• Remove stems from kale and discard.
• Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
• In a saucepan over medium heat, heat oil.
• Add leeks and cook for 3 minutes.
• Crush tomatoes and add to the saucepan and cook for 5 minutes.
• Add vegetable broth and water and bring to boil.
• Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
• Simmer until barley and lentils are tender, about 30 minutes.
• Adjust seasonings to taste.
• Spoon into individual soup bowls and sprinkle with parmesan cheese.
• This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.

LENTIL SOUP

Steps:

• Rinse the lentils and place them in a soup pot.
• Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
• Salt& pepper to taste.
• Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
• After long simmer add the can of tomatoes (do not drain) and vinegar.
• Simmer for 30 minutes more.
• Remove bone and put any meat back into the soup.
• Adjust any seasonings to taste.