Slow Cooker Lemony Lentil And Farro Soup Recipes

SLOW COOKER LENTIL SOUP

Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.

Provided by CPolencheck

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 6h20m

Yield 10

Number Of Ingredients 12

Slow Cooker Lentil Soup image

Steps:

Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g

Ingredients

7 cups water
1 pound cooked, smoked lean ham, cut into chunks
1 (14.5 ounce) can low-sodium diced tomatoes, undrained
1 ¾ cups dried lentils, rinsed
8 ounces chopped onion
6 ounces sliced carrots
6 ounces chopped celery
5 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried thyme, or more to taste
1 bay leaf

FARRO LENTIL SOUP RECIPE - (4.8/5)

Provided by á-30923

Number Of Ingredients 10

Farro Lentil Soup Recipe - (4.8/5) image

Steps:

Heat oil in a large soup pot over medium heat. Stir in the onions and squash. Add a pinch of salt and saute until the onions soften a bit. Add the curry powder and stir until squash and onions are coated and the curry is fragrant. Add the farro, lentils and vegetable broth. Bring to a boil, lower heat and simmer covered for 30 - 45 minutes or until farro is soft. Stir together the lemon juice, zest and yogurt and add a pinch of salt. Serve each bowl of soup with a dollop of the lemon yogurt.

Ingredients

2 Tbls. extra virgin olive oil
2 large yellow onions chopped
1 cup cubed squash or sweet potato
sea salt
1 1/2 Tbls. Madras curry powder
2/3 cup farro
1 3/4 cups green or black lentils
6-7 cups vegetable broth
1 cup Greek-style yogurt
Juice and zest of 1/2 lemon

FARRO AND LENTIL MASALA

This farro and lentil masala is a hearty and satisfying vegan dish with just a bit of spice.

Provided by Zahira Malakh

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 4

Number Of Ingredients 9

Farro and Lentil Masala image

Steps:

Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

Nutrition Facts : Calories 355 calories, Carbohydrate 54.9 g, Fat 9.3 g, Fiber 9.7 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 1088.7 mg, Sugar 6.5 g

Ingredients

1 teaspoon salt
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon garam masala
4 cups vegetable broth, or more to taste
½ cup semi-pearled farro
1 cup red lentils