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.
LINSENSUPPE (GERMAN LENTIL SOUP WITH FRANKFURTER SLICES)
This recipe is from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic). Per the intro, "Soups are a favourite in this area, served either as a main meal or a starter. Hearty soups range from creamy Czech soups w/light dumplings, to the famous fruit soups of Hungary & chunky soups of Germany, such as *Lentil Soup* containing sliced frankfurter." If your kids are not entirely opposed to veggie-based soups, then the sight of frankfurter slices may well tempt them to happily eat this healthy soup as a 1-dish meal. (Nearly all the time given is cook time, but I also allowed 15 min for ingredient prep). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 1h10m
Yield 6 Soup Servings, 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse lentils thoroughly under cold running water (brown lentils don't need to be soaked b4 cooking).
- Heat oil in a lrg pan & gently fry onion for 5 min till soft. Add leek, carrot, celery, bacon & bay leaves.
- Add lentils & water to the pan & slowly bring to a boil. Skim the surface & simmer (half-covered) for 45-50 min or till the lentils are soft.
- Remove piece of bacon, cut into sml cubes (trimming off any excess fat) & return bacon cubes to the pot.
- Add parsley + frankfurter slices & season w/salt & pepper to taste pref. Simmer gently for 2-3 min, remove bay leaves & serve garnished w/the extra parsley.
- PERS NOTE: As I entered this recipe, I found myself wondering how the simmer time of 45-50 min might be adapted to crockpot use. If 1 among you is more practiced in this art, I'd appreciate that info. :-).
Nutrition Facts : Calories 358.1, Fat 21.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 612.2, Carbohydrate 25.3, Fiber 10.9, Sugar 2.7, Protein 15.5
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
LENTIL SOUP - LINSEN SUPPE
I grew up on this soup, and still enjoy it today. Great cold weather food, and tastes even better the next day.
Provided by Renate
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pick over lentils and wash.
- Dice bacon, and render in large pot to accommodate all ingredients.
- Sautee onions, carrots, and celeriac or celery leaves about 5 minutes.
- Add stock on lentils.
- Bring to a full boil.
- Reduce heat and cook for 1-1/2 to 2 hours.
- Can also be cooked in a Crockpot about 4-5 hours on medium, 6-8 hours on low.
- Add sausage or smoked ham cut into bite size pieces.
- Optional: Melt lard or margarine or butter and caramelize the coarsely chopped onion, individually add to lentils at the table.
- Vinegar can be added to personal taste at the table also.
- Sourdough bread with caraway seeds is a great accompaniment.
EASIEST LENTIL SOUP
This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and it's warming and velvety. Or dress it up as you like, either with one or two of the suggested garnishes listed in the recipe (see Tip), or with anything else in your pantry or fridge. If you'd like to make this in a pressure cooker, reduce the stock to 3 1/2 cups, and cook on high pressure for 12 minutes, allowing the pressure to release naturally.
Provided by Melissa Clark
Categories dinner, lunch, weekday, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
- Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
- Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
- In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 4 grams
LINSENSUPPE REZEPT (LENTIL RECIPE)
This meatless dish is often served in parts of Germany on Good Friday, a day of fasting in the Catholic church. Recipe & Photo: About.com German Food
Provided by Ellen Bales
Categories Other Soups
Time 2h10m
Number Of Ingredients 6
Steps:
- 1. Go through the lentils and discard any debris or shriveled seeds. Rinse, cover with water and soak for two hours.
- 2. Drain the lentils, add fresh water to 1/4-inch above the lentils, bring to a boil and then reduce heat and simmer 20 minutes.
- 3. Mix 1 Tbsp. soft butter with 1 Tbsp. flour until it forms a paste and add it to the lentils. Stir the pot until the Beurre Manie has dissolved and the mixture starts to bubble. (Beurre Manie is like a roux, used to thicken.)
- 4. Simmer for another 20 minutes or until the lentils are soft but not falling apart. Add the sugar and the salt and vinegar to taste.
- 5. The lentils should taste sweet-sour. Serve with fried or pickled eggs.
- 6. Note: German cooks prefer the unhulled type of lentils, which require soaking. If all you can find is the hulled variety, you will not need to presoak.
LINSENSUPPE - LENTIL SOUP
Make and share this Linsensuppe - Lentil Soup recipe from Food.com.
Provided by salvador1709
Categories Lentil
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put lentils in a saucepan with the boiling water, bacon, diced vegetables and salt.
- Bring back to boil, then simmer for 45 minutes.
- Meanwhile, heat oil in frying pan.
- Add onions and fry until softened.
- Sprinkle in flour and stir well.
- Cook until golden brown.
- Remove frying pan from heat, stir in about 8 fluid ounces of soup until mixture is thick and creamy.
- Stir in vinegar, add this mixture to remaining soup.
- Cover and simmer for 1 hour or until lentils are tender.
- Remove bacon and dice.
- Return to soup with sausage, add salt and pepper to taste.
- Simmer 5 more minutes to heat sausage.
Nutrition Facts : Calories 346.7, Fat 22, SaturatedFat 6.3, Cholesterol 25.7, Sodium 357.6, Carbohydrate 25.7, Fiber 7.8, Sugar 4.9, Protein 12.4
LINSEN SUPPE MIT WURST (GERMAN LENTIL SOUP WITH SAUSAGE)
This is a nice German style Lentil soup that I came up with over the years. I love real German food and this is my version of this classic. My wife is from Germany and she loves it.
Provided by WillN
Categories Lentil
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions in butter until translucent.
- Rinse lentils, removing any grit. Place in the stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, black pepper and celery salt. Bring to boil over high heat; reduce heat and add ham hock or ham bone.
- Simmer for 2 hours. Add water as needed, I like it thick and rich so I add very little water.
- After two hours, in separate saucepan, combine veg oil and flour. Heat over medium heat, stirring constantly until browned, to make a roux.
- Once the roux is a light chocolate color, Temper the roux with a couple of ladle fulls of the soup fluid (try to leave out lentils). Add roux/soup mixture to soup, it will thicken slightly. Sometimes its nice to use a hand held blender(boat motor as Emeril would call it) and puree some of the soup. I generally give it a few pulses. (Just don't forget to remove the bay leaf!).
- Simmer for as long as you care to on low heat, the longer the better! Two hours at least for good flavor.
- When ready to serve; Remove the ham hock or ham bone. If you used a ham hock, you could break up the pieces of the meat and mix with the soup. Usually it has added all the flavor it can to the soup and the meat doesn't really add much in taste. So I don't do this. Add wurst and simmer 5 minutes more to heat through.
- Serve hot, on top of a bowl of spaetzle.
- Tastes even better the next day!
Nutrition Facts : Calories 537.4, Fat 15, SaturatedFat 4.7, Cholesterol 24.6, Sodium 737.7, Carbohydrate 67.8, Fiber 23.6, Sugar 10.5, Protein 32.2
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