LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
VEGETABLE LENTIL SOUP
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
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.
SIMPLE LENTIL VEGETABLE SOUP
This satisfying bowlful is a simpler, smaller-batch, and vegan version of Ina Garten's Lentil Vegetable Soup.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 14
Steps:
- Rinse lentils. Place in a heat-proof bowl and pour boiling water over the top. Let sit 20 minutes.
- While the lentils soak, chop and saute the vegetables. To saute, set a large soup pot over medium heat.
- When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until tender, about 10 minutes. Add garlic, thyme, cumin, salt, and pepper. Cook, stirring
- frequently, for one minute.
- Add the vegetable broth and the tomato paste. Drain the lentils, discarding the soaking water, and add them to the pot. Increase heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
- Remove from heat and stir in the red wine vinegar. Taste and add additional salt and pepper if
- desired.
- Scoop into bowls and serve. If you like, drizzle with a little more olive oil and an optional topping if desired.
FRENCH LENTIL SOUP
French lentils join sauteed aromatics in your slow cooker, resulting in an easy and tasty vegetarian soup that's perfect any night of the week. Serve with fresh bread, soda bread/crackers, or croutons.
Provided by SHubrich
Categories Lentil Soup
Time 2h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
- Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
- Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 25.8 g, Fat 5.5 g, Fiber 11 g, Protein 8.9 g, SaturatedFat 0.8 g, Sodium 401.8 mg, Sugar 4.6 g
More about "french lentil and vegetable soup recipes"
FRENCH LENTIL SOUP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 1 hrCategory SoupsCalories 318 per serving
- Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary. Add the tomatoes (with their juices), broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce the heat to low, and simmer until the lentils are tender, 45 to 50 minutes (less for common lentils). Fish out the bay leaves and discard.
- Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Be careful not to purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
FRENCH LENTIL AND VEGETABLE SOUP - SPICEROOTS.COM
From spiceroots.com
Reviews 5Estimated Reading Time 3 mins
VEGETARIAN LENTIL VEGETABLE SOUP RECIPE WITH SPINACH …
From thespruceeats.com
VEGETARIAN FRENCH LENTIL SOUP: EASY SOUP RECIPES
From unpeeledjournal.com
CLASSIC FRENCH LENTIL SOUP - PARDON YOUR FRENCH
From pardonyourfrench.com
LENTIL & ROOT VEGGIE SOUP RECIPE | EATINGWELL
From eatingwell.com
ONE-POT FRENCH LENTIL SOUP RECIPE - MY DARLING VEGAN
From mydarlingvegan.com
FRENCH LENTIL AND VEGETABLE SOUP RECIPE - FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 1 hr 45 mins
- In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
- Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
- 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 a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
RECIPE LENTIL SOUP : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
VEGAN CREAMY ENCHILADA LENTIL SOUP - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
FRENCH LENTIL SOUP RECIPE | EPICURIOUS
From epicurious.com
FRENCH LENTIL AND VEGETABLE SOUP - COOKEATSHARE
From cookeatshare.com
RECIPE: FRENCH LENTIL SOUP WITH LOCAL SAUSAGE | BLUEDOT LIVING
From bluedotliving.com
FRENCH LENTIL AND VEGETABLE SOUP RECIPE - INA GARTEN
From recipeslist.net
FRENCH LENTIL AND VEGETABLE SOUP RECIPE | RECIPE IN 2022 | SOUP …
From pinterest.com
60+ VEGAN LENTIL RECIPES - THE STINGY VEGAN
From thestingyvegan.com
FRENCH CARROT LENTIL SOUP RECIPE (VEGAN, GLUTEN FREE, DAIRY FREE)
From theherbeevore.com
VEGETABLE AND LENTIL SOUP RECIPE | DELICIOUS EVERYDAY
From deliciouseveryday.com
FRENCH LENTIL, LEEK, AND MUSHROOM SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST FRENCH LENTIL SOUP - (VIDEO) - FOOLPROOF LIVING
From foolproofliving.com
You'll also love