Green Lentil And Vegetable Soup Recipes

LENTIL VEGETABLE SOUP

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Lentil Vegetable Soup image

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.

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

GREEN LENTIL SOUP

Make and share this Green Lentil Soup recipe from Food.com.

Provided by Boomette

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Green Lentil Soup image

Steps:

In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).

Ingredients

2 tablespoons olive oil
2 1/2 cups mixed vegetables, chopped (carrots, celery, onion, rutabaga, cabbage)
2 garlic cloves, finely chopped
3 1/2 cups vegetable broth (about)
1 (19 ounce) can green lentils, drained and rinsed
1 (28 ounce) Italian tomatoes, diced
salt and pepper

VEGETARIAN GREEN LENTIL SOUP

This Recipe comes from a Runner's World Forum poster. I am posting it for safekeeping. This lentil soup is cheap and easy to make! It tastes better the second day and also freezes well!

Provided by 823783

Categories Clear Soup

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Vegetarian Green Lentil Soup image

Steps:

saute the onions and garlic in oil, add all rest of ingrediants, bring to a boil and then simmer for 45-60 minutes, add hot sauce and enjoy,.

Nutrition Facts : Calories 166.8, Fat 2.8, SaturatedFat 0.2, Sodium 158.8, Carbohydrate 27.2, Fiber 11.5, Sugar 4.7, Protein 9.2

Ingredients

1 onion, chopped
1 garlic clove
1 tablespoon canola oil
3 -4 cups vegetable broth
1 (14 ounce) can diced tomatoes (or fresh if on hand)
1 cup carrot, chopped
1 cup green lentil
pepper

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

Vegetable Lentil Soup image

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.

Ingredients

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

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

Lentil Vegetable Soup image

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.

Ingredients

2 1/2 tablespoons extra-virgin olive oil
1 onion, chopped (3/4 cup)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, peeled and chopped (2/3 cup)
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
1 small tomato, chopped (1/3 cup)
1 tablespoon tomato paste
2 cups brown or green lentils
1/2 teaspoon dried thyme
1 small bay leaf
1/4 teaspoon freshly ground black pepper
6 cups chicken broth or vegetable broth
4 cups water, plus more if needed
2 teaspoons red wine vinegar
Garlic Croutons, optional