LENTIL SOUP WITH WINTER VEGETABLES
Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
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.
WINTER VEGETABLE & LENTIL SOUP
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
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
WINTER LENTIL VEGETABLE SOUP
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
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
VEGETARIAN WINTER LENTIL SOUP
The original version of this lentil soup comes from a recent issue of Real Simple Magazine. I made some changes to enhance the taste of the soup.
Provided by William Uncle Bill
Categories Yam/Sweet Potato
Time 57m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 308.4, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 1438.5, Carbohydrate 50.8, Fiber 11.2, Sugar 9.9, Protein 11.9
LENTIL VEGETABLE SOUP
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
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.
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