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
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.
WINTER VEGETABLE & LENTIL SOUP
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
LENTIL SOUP WITH WINTER VEGETABLES
Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- Place lentils in a large bowl. Add 2 1/2 cups water; let soak for 12 hours.
- Melt 6 tablespoons butter in a large Dutch oven over medium heat. Add carrots, onion, celeriac, leeks, and celery. Cook, stirring, until vegetables have softened and onions are translucent, 2 to 3 minutes.
- Drain and rinse lentils; add to Dutch oven. Cook, stirring to combine, 2 to 3 minutes. Place thyme, garlic, and peppercorns in a piece of cheesecloth; tie with kitchen twine to enclose. Add to skillet along with chicken stock. Place a parchment paper round over liquid and cook for 10 minutes. Season with salt and continue cooking until lentils are tender, about 5 minutes more.
- Transfer 1/3 of the soup mixture to the jar of a blender; blend until smooth, adding chicken stock, if necessary. Transfer blended soup back into Dutch-oven with remaining soup; stir to combine. Add spinach leaves, remaining 2 tablespoons butter, and drizzle with olive oil. Keep warm.
- Fill a large pot with water and add vinegar; bring to a boil over medium-high heat. Gently crack eggs into pot, one at a time, and reduce heat to medium. Cook eggs for 3 minutes; using a slotted spoon, transfer cooked eggs to a paper towel-lined plate.
- Serve soup immediately topped with a poached egg.
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
LENTIL SOUP WITH BALSAMIC ROASTED WINTER VEGETABLES
Make and share this Lentil Soup With Balsamic Roasted Winter Vegetables recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°.
- Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well.
- Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally. Set aside.
- Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp. Remove from pan with a slotted spoon; set aside.
- Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown.
- Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute.
- Add wine, scraping pan to loosen browned bits. Add pancetta, lentils, and 4 cups broth to pan.
- Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered.
- Add chard, and cook 2 minutes or until wilted.
Nutrition Facts : Calories 351.1, Fat 6.7, SaturatedFat 1.1, Sodium 943.2, Carbohydrate 53.5, Fiber 17.5, Sugar 9.5, Protein 18.6
LENTIL SOUP WITH VEGETABLES
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course, side dish
Time 50m
Yield Six servings
Number Of Ingredients 9
Steps:
- Heat half the olive oil in a large pot over medium heat. Add the garlic, onion and carrots and saute until softened, about 5 minutes. Add the beef broth and the lentils and bring to a boil.
- Reduce the heat, cover and simmer until the lentils are tender, about 45 minutes. Ladle the soup among 6 bowls. Swirl the remaining olive oil into each bowl and sprinkle with the parsley. Serve immediately.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 4 grams
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