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.
VEGETARIAN LENTIL SOUP WITH CROUTONS
This aromatic soup is brothy rather than thick. Dried lentils cook in about 20 minutes, just right for a homey simmered supper.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.
- Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup topped with croutons.
Nutrition Facts : Calories 584 g, Fat 9 g, Fiber 5 g, Protein 33 g
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.
SHERRIED LENTIL SOUP WITH SAUSAGE AND CROUTONS
Provided by Florence Fabricant
Categories easy, weekday, soups and stews, appetizer, main course
Time 1h
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons oil in a heavy soup pot or Dutch oven. Add onion, carrot, celery and garlic and cook over low heat until soft. Stir in thyme and a generous grinding of pepper. Add lentils and 8 cups stock. Bring to a simmer and cook until tender, about 45 minutes.
- While lentils cook, heat remaining oil in a skillet. Add bread and sauté over medium heat until lightly browned and crispy. Remove to a bowl. Add kielbasa to pan and sauté until lightly browned. Place in bowl with croutons, add parsley and toss. Set aside.
- Purée lentils in a food processor in several batches, but do not allow to become perfectly smooth. Return to pot and reheat. If soup is too thick, add 1 cup or more of stock. Season to taste with salt and stir in sherry. Serve, topping each portion with kielbasa and crouton mixture.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 5 grams, TransFat 0 grams
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