French Lentil Soup Recipes

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
• Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

Steps:

• Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

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.

Steps:

• Place the ham in a soup pot or Dutch oven.
• Add 10 cups water and remaining ingredients. Bring to a boil over high heat.
• Reduce heat and simmer 1 hour or until lentils are tender and broth is rich.

Steps:

• Place the ham in a soup pot or dutch oven.
• Add 10 cups water and remaining ingredients.
• Bring to a boil over high heat.
• Reduce heat to and simmer 1 hour, or until lentils are tender and broth is rich.

Steps:

• In a large pot, saute the onion and garlic.
• Add tomatoes and carrots.
• Add lentils and herbs. (Thyme works great alone too). Make sure you have small green lentils: sometimes the other types can get mealy.
• Add vegetable broth about 1 inch above lentils.
• Bring to a boil, then let simmer, stirring once in a while.
• When the lentils are soft and soup thick, you are done.
• Add salt/pepper or more herbs to taste.
• A splash of vinegar in your bowl on top of the soup is delicious! (French recipe suggested it, and it was great).

Steps:

• Place a large saucepan over medium heat, and add oil. Add onion, and cook until translucent, about 5 minutes, stirring occasionally. Stir in carrots, celery, bell pepper, and oregano until combined. Stir in lentils and bulghur wheat.
• Add stock to pot; cover, and simmer over low heat just until lentils are tender, about 45 minutes. Remove from heat; season with salt and pepper. Serve hot.

Steps:

• Heat 2 tbsp olive oil in a large pot or Dutch oven over medium high heat. Add the sausage or kielbasa and cook until browned (5 minutes), turning links often. Reduce heat to medium-low.
• Carefully add 1/2 cup water to skillet. Cover and simmer for 12 minutes or until cooked through. Remove from pan and slice diagonally in 1/2 inch slices. Set aside.
• Heat additional 2 tbsp oil in a large pot or Dutch oven (same one used to cook sausage/kielbasa). Add the celery, carrots, onion and garlic. Cook, stirring occasionally, until softened (8-10 minutes).
• Add the cooked sausage/kielbasa, lentils, vegetable broth, salt and pepper and bring to a boil.
• Reduce heat and simmer, stirring occasionally, until the lentils are tender (35-45 minutes).
• Serve warm sprinkled with the parsley.