Southwest Vegetarian Lentil Soup Recipes

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:

• In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

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:

• In a large pot, heat oil, sauté onion, carrot, and jalapeno, until soft, about 10 minutes.
• Add garlic and spices and sauté 2 minutes.
• Stir in water or broth and scrape any spices that stuck to the pan.
• Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender.
• Uncover and stir in bouillon cubes, if using, and sugar.
• Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes.
• Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste.
• Serve with desired toppings.