WINTER VEGETABLE & LENTIL SOUP
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 264 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
WINTER LENTIL SOUP RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 12
Steps:
- Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons, about 2 cups. Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using). TIP: Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. You can substitute green lentils, which taste slightly peppery. TO FREEZE: Omit the Parmesan. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months. TO REHEAT: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
IT'S WINTER LENTIL SOUP (EGYPTIAN-SHORBAAT AADS)
This is so yummy, so creamy and an excellent hearty soup for winter! There are many variations, I like this one, mine (uh em) best. It tends to thicken as it sits, so your leftovers, you may want to add a bit of chicken of vegetable stock to thin a bit. Believe me, don't skip the fried pita bread, or substitute croutons, the fried pita really makes this soup! Enjoy!
Provided by cooking in cairo...
Categories Lentil
Time 1h20m
Yield 10-15 serving(s)
Number Of Ingredients 20
Steps:
- Put 1 ½ cups of orange lentils in pot. Add approximately 4 cups of water, bring to a boil and skim out "white foam" as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don't worry about it, its better this way.
- In a large stock pot, add a few pats of butter and oil.
- Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much.
- Add in shredded carrots and stir around for 5 minutes.
- Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don't worry this is right.
- Your lentils have cooled, add to blender, add in sautéed onion garlic mixture on top.
- Add a bit of water, like 1 cup and puree.
- Add the pureed soup back into same pot where you sautéed the onions.
- Add salt, pepper to taste.
- Add chicken bouillon cube.
- Add a dash of turmeric, 2 tablespoons of cumin, and a dash of paprika.
- Bring to a boil, then turn to real low and simmer 30-45 minutes.
- If consistency is too thick, add water or chicken stock.
- The last step is to stir in one tablespoon of heavy cream before serving.
- FOR GARNISH:.
- Rip the two white pitas into bite size pieces.
- Heat oil in wok, deep fry the pita pieces and drain.
- Sprinkle with salt and cumin.
- Spoon soup in to serving dishes, you may drizzle a touch, very, very little heavy cream and a pat of fresh butter and a few slices of sautéed red bell pepper if you're using for presentation then add pita chips to warm soup on top.
- Arrange extra pita chips around each soup bowl on plate for presentation. ENJOY!
- *** You can make this the same way, by adding meat. Take a thin sliced steak with bone, brown in butter until cooked. De-bone the steak. Chop meat into tiny, tiny pieces, add to soup after you pureed and put into pot. Add the bone to the soup to cook in the flavor and remove bone before serving. If using this method, you may want to cook soup a bit longer to get meatier flavor, instead of 30-45 minutes, put on real low for one hour , 30 minutes. ***.
Nutrition Facts : Calories 156.9, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.1, Sodium 113.8, Carbohydrate 27.4, Fiber 9.8, Sugar 2.1, Protein 9.2
VEGETARIAN WINTER LENTIL SOUP
The original version of this lentil soup comes from a recent issue of Real Simple Magazine. I made some changes to enhance the taste of the soup.
Provided by William Uncle Bill
Categories Yam/Sweet Potato
Time 57m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Slice each leek in half lengthwise, then slice each half into 4 sections.
- Chop leeks into small pieces.
- Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
- Drain well through a sieve.
- Remove stems from kale and discard.
- Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
- In a saucepan over medium heat, heat oil.
- Add leeks and cook for 3 minutes.
- Crush tomatoes and add to the saucepan and cook for 5 minutes.
- Add vegetable broth and water and bring to boil.
- Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
- Simmer until barley and lentils are tender, about 30 minutes.
- Adjust seasonings to taste.
- Spoon into individual soup bowls and sprinkle with parmesan cheese.
- This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.
Nutrition Facts : Calories 308.4, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 1438.5, Carbohydrate 50.8, Fiber 11.2, Sugar 9.9, Protein 11.9
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