Meatless Lentil Soup Recipes
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.
MEATLESS LENTIL SOUP
This has been my husband's favorite soup our whole 30-year married life. He enjoys taking a thermos of this to work during the winter. It's delicious served with warm biscuits and butter. -Janet Chase, Berrien Sprgs, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a large nonstick saucepan coated with cooking spray, cook the carrots, celery and onion over medium heat for 5 minutes., Stir in the water, lentils, potatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until lentils are tender. Discard bay leaves.
Nutrition Facts :
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- Sort and discard any legumes that are cracked or broken, and any stones or debris. Soak the lentils for 1 hour prior to cooking. (see notes)
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, and a healthy pinch of salt. Sweat the vegetables until the onions are translucent; about 6 to 7 minutes.
- Stir in the lentils, tomatoes, vegetable broth, ground coriander, and ground cumin. Bring the soup to a boil over high heat, then cover and reduce the heat. Simmer over low heat until the lentils are tender; about 20 to 30 minutes.
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