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.
VEGETABLE LENTIL SOUP
Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h45m
Yield 6 servings (about 2 quarts)
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.
Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.
SAVORY LENTILS
This dish is so wonderfully delicious and savory! Enjoy as-is or add smoked sausage for the meat lovers in your life.
Provided by LoriAnn Poland
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Saute onion and garlic in butter until tender. Bring stock to boil in medium sauce pan. Add lentils, salt, pepper, savory, celery,carrot, tomatoes, and sauted onion and garlic.
- 2. Simmer over low to medium heat 45 minutes or until lentils are tender and thick.
CHICKEN, LENTIL, AND VEGETABLE SOUP
Make and share this Chicken, Lentil, and Vegetable Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
- Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
- Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
- Ladle into bowls and sprinkle feta on top.
Nutrition Facts : Calories 152.5, Fat 1.1, SaturatedFat 0.2, Sodium 441.8, Carbohydrate 26.1, Fiber 11.3, Sugar 3.8, Protein 10.8
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.
SAVORY VEGETABLE BEEF SOUP
I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. -Leslie Luthe, Parkersburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 350mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 5g fiber), Protein 15g protein.
HEARTY VEGETABLE LENTIL SOUP
My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.
Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges
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RECIPE: RICH & SAVORY LENTIL SOUP - BRUCE BRADLEY
From brucebradley.com
Estimated Reading Time 5 mins
- Inspect and sort lentils to make sure no small stones or foreign bits are mixed in. Rinse lentils in cold water. Set aside.
- In an 8-quart pot warm olive oil over medium low heat. Add onion, carrots, and celery until vegetables start getting soft and onions become translucent. Add garlic, bay leaves, tomatoes, thyme, basil, and oregano. Cook for 1 minute. Add lentils, salt, and pepper. Cook over medium low heat for 8-10 minutes until the lentils start to darken and the vegetables are soft.
- Add broth and turn up heat to high. Bring soup to simmer and lower temperature to medium low and maintain the simmer. Add wine. Cook for about 30 minutes until lentils are tender. Add vinegar and remove the bay leaves.
- For a thicker soup, using an immersion blender, pulse the soup until the desired thickness is achieved. You can also remove 5-6 cups of the soup and purée in a blender.
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