FAVORITE LENTIL SOUP
Lentil soup is a favorite in the Middle East. It is often the first dish used to break the day of fasting during Ramadan. My husband loves it anytime of year, especially on cold days. Serve with grissini, or garlic croutons. Can be reheated, but may need to be thinned with heavy cream or water. Garnish with fresh parsley.
Provided by ALMA-LOU
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
- Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
- Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
- Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 34.2 g, Fat 7.5 g, Fiber 15.8 g, Protein 13.1 g, SaturatedFat 1 g, Sodium 314.6 mg, Sugar 1.8 g
LENTIL SOUP WITH LEMON
Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!
Provided by Jodi
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
- Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
- Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
- Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 37.7 g, Cholesterol 5.6 mg, Fat 16.2 g, Fiber 16.3 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 1247.1 mg, Sugar 5.3 g
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
FRENCH LENTIL SOUP
Categories Soup/Stew Blender Bean Onion Tomato Vegetable Appetizer Quick & Easy Lentil Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
LENTIL SOUP
For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
15-MINUTE LENTIL SOUP
This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
More about "favorite lentil soup food"
33 BEST SOUP RECIPES - LOVE AND LEMONS
From loveandlemons.com
5/5 (13)Category SoupCuisine AmericanTotal Time 40 mins
- Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
- Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
- Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
LENTIL SOUP (SERIOUSLY AMAZING!) | RECIPETIN EATS
From recipetineats.com
5/5 (457)Total Time 55 minsCategory Mains, SoupCalories 311 per serving
- Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
BEST LENTIL SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 367 per servingCategory Soup
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
EASY LENTIL POTATO SOUP RECIPE - COOKING LSL
From cookinglsl.com
Ratings 30Calories 224 per servingCategory Soup
- Heat oil in a large pot or Dutch oven. Add onion and cook for 1 minute. Add garlic and carrots. Cook for 2-3 minutes, stirring frequently, to prevent burning.
- Add in the tomato paste, tomato sauce and lentils. Cook for 1 minute. Add potatoes. Pour 4 cups of water on top. Add salt, pepper, thyme and oregano. Cover and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender.
THE ABSOLUTE BEST LENTIL SOUP RECIPE | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
10 BEST LEBANESE LENTIL SOUP RECIPES | YUMMLY
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10 BEST BROWN LENTILS LENTIL SOUP RECIPES | YUMMLY
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VERY BEST LENTIL SOUP - DOWNSHIFTOLOGY
From downshiftology.com
4.9/5 (89)Calories 421 per servingCategory Soup
- Heat the oil in a large pot until it shimmers. Add the onion, celery, and carrot and stir for 5 minutes, or until the onion becomes translucent.
- Add the tomato paste, minced garlic, dried spices, salt and pepper. Stir and toast the spices for 2 minutes.
- Add the diced tomatoes, broth, and lentils and stir together. Bring that to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes.
- You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.
30 BEST LENTIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 6 mins
- Bengali Orange or Red Lentils With Tomato (Masoor Dal) Orange or red split lentils cook quickly, making them ideal for weeknight meals. Enjoy this saucy dish of lentils and tomatoes flavored with green chilies, turmeric, and cumin as a light supper with naan bread or hot buttered wheat toast.
- Lentil Pate. Delight vegetarians at your next party with this stunning, smooth lentil pate that uses canned or cooked dried lentils. The appetizer spread is a snap to prepare in your food processor.
- Vegan Lentil Shepherd's Pie. Vegan shepherd's pie makes a wonderfully comforting, meatless meal on cold winter nights. Your family will love digging their forks into this baked casserole of highly-seasoned, smashed lentils, with a fluffy, browned topping of mashed potatoes made extra-creamy with the addition of soy milk.
- Classic Lentil Soup With Ham. Classic, hearty, slow-simmered lentil soup makes a nutritious weekend lunch, or school lunch for kids packed into a thermos.
- Indian-Style Lamb With Lentils. Enjoy a popular Indian restaurant dish at home with this flavorful, spicy, meaty, one-pot stew with chunks of boneless lamb, tender Indian lentils, chopped tomatoes, and flavorful herbs and spices.
- Gluten-Free Vegan Lentil Loaf. Eating meatless, but missing meatloaf? This tasty vegan loaf with lentils and rice makes an excellent, protein-packed substitute.
- Vegetarian Moroccan Lentils. Lentils are a classic ingredient in Morocco, where they are typically cooked with tomatoes and fragrant spices. Serve these zesty, saucy stewed legumes for an inexpensive, filling vegetarian entree, stirring in a tablespoon of balsamic vinegar at the end of cooking, for added zing.
- Lemon, Kale, and Lentil Soup. Lemony lentil and potato soup makes an easy lunch, or a flavorful way to kick off game day parties. This recipe makes enough to serve a crowd, and freezes well, so you can stock leftovers for reheating any time you crave a warming bowl of soup.
- Burmese Khow Suey. Burmese khow suey is a tasty, tangy, nutritious concoction of soft egg noodles, spicy chicken, mashed yellow lentils, hard-cooked eggs, creamy coconut milk, greens, and aromatic Indian spices.
- Vegan Lentil Meatballs With Gluten-Free Flour. Lentil meatballs offer the same satisfying mouth-feel as "real" meatballs, and are super yummy, but come with the added benefits of being entirely meat-free, dairy-free, and egg-free.
EASY MEDITERRANEAN GREEN LENTIL SOUP • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
Ratings 82Calories 308 per servingCategory Main Course
BEST LENTIL SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (108)Estimated Reading Time 4 minsCategory SoupTotal Time 45 mins
- Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
LENTIL SOUP - CAFE DELITES
From cafedelites.com
5/5 (15)Total Time 50 minsCategory SoupCalories 238 per serving
- Heat oil in a large saucepan or pot over low-medium heat. Cook onion until transparent. Then add the garlic and cook until fragrant (one minute). Add the carrot and celery and cook until softened (about 8 minutes).(If adding any meats, do so now and brown before continuing next step.)
- Mix the lentils through the flavours in the pot, allowing them to cook for a couple of minutes, while stirring occasionally (add in 1 tablespoon of extra oil if needed).
- Add in the tomatoes and cook until soft, then add the potatoes and allow them to cook for further 4-5 minutes.
- Mix through all remaining ingredients except the salt and pepper. Increase heat; bring to a simmer while stirring occasionally to prevent sticking to the bottom.
CURRY LENTIL SOUP {FAST, HEALTHY SOUP RECIPE} – WELLPLATED.COM
From wellplated.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 334 per serving
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and salt. Cook until the vegetables begin to soften, about 4 minutes.
- Reduce the heat to low. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add the garlic and ginger. Stir and cook 30 seconds. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn.
- Add the lentils, broth, and crushed tomatoes. Increase the heat to bring to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but not mushy, about 25 minutes. If the soup is thicker than you would like, splash in a bit of water to reach your desired consistency. (We like our soup fairly thick.)
- Remove from the heat and stir in the lemon juice. Taste and add additional salt as desired (the amount you need will vary based on your vegetable broth). If you'd like it spicier, add a touch of additional cayenne (a little goes a long way). Serve warm, topped with chopped fresh cilantro.
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Reviews 1Servings 4Cuisine AmericanCategory KETO RECIPES
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