THE BEST LENTIL SOUP
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
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.
HUNGARIAN LENTIL SOUP
This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year.
Provided by Gabriella
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
- Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
- Sprinkle the soup with parsley and Parmesan (optional) before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 33.5 g, Cholesterol 9.7 mg, Fat 6 g, Fiber 13.7 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 1277.6 mg, Sugar 7.2 g
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
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
LESHTA CHORBA BULGARIAN LENTIL SOUP
Summer savory is the secret to this dish's wonderful flavor. Add less liquid if you want a stew. You can cook all day in crockpot on low and come home to a feast!
Provided by Juliawiggins
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On the stove top in a large soup pan, heat the broth or water on medium high till almost boiling.
- Meanwhile, chop the carrots, onion, and garlic.
- Add all ingredients to the pot. Salt and pepper to taste. Simmer over low heat till the lentils are done 35-45 minutes.
- It's important to note that you don't want this dish to boil, but just simmer under the boiling point. The lower and slower you can cook the soup the better it will be. However, if you don't have time for low and slow, this hour version will also be great.
Nutrition Facts : Calories 332.5, Fat 1.7, SaturatedFat 0.5, Sodium 1097.2, Carbohydrate 57, Fiber 25.7, Sugar 7.1, Protein 23.7
LENTIL AND BULGUR SOUP
Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
- Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
- Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.
BULGARIAN LENTIL SOUP
This is a fast, delicious, nutritious recipe for lentils. You can have it plain or spicy and hot, you can add veggies or just do with the lentils.
Provided by MariaBright
Categories Lentil
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place lentils in a pot with ample water, a dash of oil and boil.
- Chop carrots and onions and place in the pot.
- Chop tomatoes and capsicum and place in the pot approx 15 min after you put the carrots.
- Add spices and peeled garlic cloves except fenugreek and garden herbs.
- Let cook slowly until the lentils are cooked.
- Sprinkle garden herbs and fenugreek, turn off burner and cover with a lid.
- Salt to taste.
- Serve with sour cream/yoghurt.
- Optional:.
- You can also chillify it a bit either by adding green chillies or a tsp of chilli powder.
- For a thicker consistency you can dissolve a tbsp of flour with the soup in a bowl and slowly add 5 min before cooking is finished.
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