Red Wine Lentil Soup Recipes

15-MINUTE LENTIL SOUP

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 9

15-Minute Lentil Soup image

Steps:

In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g

Ingredients

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

LENTIL SOUP WITH WINE

Make and share this Lentil Soup with Wine recipe from Food.com.

Provided by Marlena

Categories Lentil

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

Lentil Soup with Wine image

Steps:

Heat the olive in pot, then add onion and saute on medium heat until they are golden.
Add the garlic and saute just until the garlic is softened.
Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.

Nutrition Facts : Calories 86.1, Fat 1.7, SaturatedFat 0.2, Sodium 296.4, Carbohydrate 13.4, Fiber 4.7, Sugar 4, Protein 4.7

Ingredients

2 cups lentils, rinsed and drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can chopped tomatoes with juice
4 -6 cups vegetable broth or 4 -6 cups water
3 stalks celery, plus some celery leaves,chopped
1/2 onion, finely chopped
1 clove garlic, minced
2 teaspoons fresh oregano (or 1/2 teaspoon dried)
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
2 teaspoons fresh basil (or 1/2 teaspoon dried)
salt and black pepper
1/4 cup red wine
1 tablespoon olive oil

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