Simple Lentil Vegetable Soup Recipes

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.

Steps:

• Rinse lentils. Place in a heat-proof bowl and pour boiling water over the top. Let sit 20 minutes.
• While the lentils soak, chop and saute the vegetables. To saute, set a large soup pot over medium heat.
• When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until tender, about 10 minutes. Add garlic, thyme, cumin, salt, and pepper. Cook, stirring
• frequently, for one minute.
• Add the vegetable broth and the tomato paste. Drain the lentils, discarding the soaking water, and add them to the pot. Increase heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
• Remove from heat and stir in the red wine vinegar. Taste and add additional salt and pepper if
• desired.
• Scoop into bowls and serve. If you like, drizzle with a little more olive oil and an optional topping if desired.

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.

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.

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.

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.

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.

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.

Steps:

• Put all ingredients EXCEPT lemon juice in a large pot; stir well so the lentils don't stick to the bottom and burn. Bring to a boil.
• Reduce heat to a simmer and let cook, covered, 45 minutes.
• Stir in lemon juice and serve with bread; or,.
• For a thick and warming stew, stir a few spoonfuls of a leftover cooked grain into each bowl before serving: wild rice, brown rice and millet are all good options. Enjoy!

Steps:

• Heat the oil in a large pot or dutch oven over medium heat.
• Add the onion and garlic.
• Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
• Add the lentils, broth, bay leaf, and pepper.
• Stir to mix well.
• Bring to a boil.
• Reduce the heat to low.
• Cover and cook for 40 to 45 minutes, or until the lentils are tender.
• Pour half of the mixture into a bowl and set aside.
• Pour the remaining mixture into a blender or food processor.
• Blend or process until smooth.
• Return the puree to the pot.
• Add the celery, cabbage, and carrot.
• Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
• Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
• Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
• Remove and discard the bay leaf.

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.