SLOW-COOKER MEDITERRANEAN LENTIL SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
LENTIL MINESTRONE WITH GREENS
A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I'm using now, but I wouldn't hesitate to use kale, either.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 teaspoon salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
- Stir in the lentils, water and bouquet garni, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in the pasta, and continue to simmer until the pasta is tender, five to 10 minutes. Remove the bouquet garni and serve, passing grated Parmesan at the table.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1080 milligrams, Sugar 4 grams
LENTIL MINESTRONE SOUP
This is one of Deborah Madison's(of Vegetarian Cooking for Everyone cookbook fame) favorite soup recipes of all time. It's even better the second day! Add the cooked pasta and greens just before serving so the retain their color and texture. Enjoy!
Provided by Sharon123
Categories Lentil
Time 1h5m
Yield 4-6
Number Of Ingredients 18
Steps:
- Heat the oil in a wide soup pot with the onions. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
- Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
- Add the lentils, bay leaves, parsley and thyme sprigs, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
- Taste for salt and season with pepper to taste. If it needs more depth, add soy sauce to taste, starting with 1 tbls. The soup may seem a little bland at this point, but the flavors will come together when the soup is finished. Remove the bay leaves, parsley and thyme sprigs.
- Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
- When ready to serve, add the greens and pasta to the soup and heat through.
- Serve with extra virgin olive oil drizzled into each bowl, a generous grind of black pepper, and the shaved Parmesan cheese.
- Enjoy!
LENTIL, CELERY AND TOMATO MINESTRONE
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor to the mix that ordinary minestrone just doesn't have. Celery has long been used in Chinese medicine to help control high blood pressure. It is also an excellent source of Vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and Vitamin B6.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine the lentils, 1/2 onion and the bouquet garni with 1 quart water in a saucepan and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Chop the remaining onion. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic and a pinch of salt. Stir together until fragrant, about 1 minute, and add the canned tomatoes with their liquid and the sugar. Bring to a simmer and cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.
- Add the lentils with their broth, the tomato paste, salt to taste, an additional 2 cups water, and bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Taste and adjust seasonings. Season to taste with freshly ground pepper, stir in the parsley and serve, garnishing each bowl with thinly sliced celery heart if you want some crunch, and passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 1077 milligrams, Sugar 6 grams
LENTIL MINESTRONE SOUP
A satisfying main dish soup from "The Best Vegetarian Recipes" by Martha Rose Shulman. The pasta and rice absorb a lot of the liquid, so the soup is thick (add more water if you want a brothier soup). Advance preparation: The soup is even better if it's made a day ahead of time; but don't add the pasta or rice or parsley until you reheat. Then proceed with step 4. It will keep for 5 days in the refrigerator and for 3 to 4 months in the freezer.
Provided by blucoat
Categories Lentil
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil over medium-low heat in a heavy soup pot or Dutch oven. Add the onion, carrot, and celery. Cook, stirring, until the vegetables are tender, about 5 minutes. Stir in half the garlic. Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute. Stir in the tomatoes. Turn the heat to medium and bring the tomatoes to a simmer. Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Stir in the lentils and 8 cups water and bring to a boil.
- Meanwhile, tie the Parmesan rind (if using), parsley, thyme, and the bay leaf together with kitchen twine, or tie in a piece of cheesecloth. Add to the soup. Add the cayenne, reduce the heat, cover, and simmer for 30 minutes.
- Add salt, about 2 teaspoons to begin with (you will probably add more) and the remaining garlic. Simmer for another 15 to 30 minutes, until the lentils are tender and the broth is fragrant.
- Add pepper, and stir in the pasta or rice. Continue to simmer for another 10 to 15 minutes, until the pasta or rice is cooked through.
- Taste to adjust the seasonings, and remove the Parmesan rind bundle. Stir in the chopped parsley. Serve, topping each bowl with a generous sprinkle of Parmesan cheese.
Nutrition Facts : Calories 149.6, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 174.9, Carbohydrate 21.7, Fiber 5.5, Sugar 3.8, Protein 8.1
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- Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery and garlic and cook until vegetables are slightly tender, about 10 minutes.
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- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
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