LENTIL SOUP MADRID STYLE
I never cared for lentils, until I found this recipe 20+ years ago. This is the only way I like them. Hope you do too.
Provided by bshemyshua
Categories Lentil
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large kettle, cook onion, pimento, and green pepper in olive oil until soft.
- Stir in flour. Then add tomatoes, carrots, lentils, salt and water.
- Cover and simmer over very low heat for about 2 hours, until lentils and vegetables are tender. Serve with a good crusty bread.
Nutrition Facts : Calories 103.6, Fat 4.8, SaturatedFat 0.7, Sodium 406.4, Carbohydrate 12.4, Fiber 4, Sugar 3.2, Protein 3.8
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.
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
MADRAS LENTILS
Lentils and red beans in a creamy spiced up tomato sauce. Add ground beef/turkey for a variation on chili.
Provided by jk523
Categories One Dish Meal
Time 1h30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in some canola oil.
- Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
- Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
- Lowered the heat and let it cook down for a bit. About 5-10min.
- Added cooked lentils (cooked from dry) and red beans, no need to add water.
- Add the salt, lowered the heat and let it cook down until it thickened.
- Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.
Nutrition Facts : Calories 802.1, Fat 25.6, SaturatedFat 8.1, Cholesterol 33.2, Sodium 402.7, Carbohydrate 110.5, Fiber 34.5, Sugar 6.1, Protein 41.5
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