Best Bistro Lentil Soup Recipes

SLOW-COOKER BISTRO LENTIL-BARLEY SOUP

Slow-Cooker Bistro Lentil-Barley Soup image

Enjoy this easy barley soup made with turkey, lentils and veggies - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 bag (16 ounces) brown lentils, sorted and rinsed
2 medium onions, chopped (1 cup)
2 medium carrots, diced (1 cup)
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
12 ounces smoked turkey kielbasa, cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 cans (14 1/2 ounces each) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard, if desired
Prepared horseradish, if desired

Steps:

Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

BISTRO LENTIL BARLEY SOUP RECIPE

BISTRO LENTIL BARLEY SOUP RECIPE image

Categories Soup/Stew High Fiber Dinner Seed

Yield 10 bowls

Number Of Ingredients 10

Ingredients

1 bag (16 ounce size) brown lentils, sorted and rinsed
2 medium onions, chopped
2 medium carrots, diced
1 can (14.5 ounce size) diced tomatoes with roasted garlic, undrained
12 ounces smoked turkey kielbasa cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 cans (14.5 ounce size) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard, if desired
prepared horseradish, if desired

Steps:

Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart slow cooker. Stir in broth and water. Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

BISTRO LENTIL SOUP

BISTRO LENTIL SOUP image

Number Of Ingredients 9

Ingredients

2 C French green lentils
2 tsp olive oil
1 med. yellow onion, finely diced
2 garlic cloves, diced
2 C. fresh arugula or spinach, stemmed and torn into 1" pieces
1 tsp ground cumin
1 tsp grated lemon zest
2 C low-sodium chicken broth
2 Tbs chopped fresh cilantro salt, to taste

Steps:

In a large pot over medium-high heat, combine lentils with 5 C water and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 min. Drain and set aside. In a soup pot over medium heat, warm oil, add onion and garlic and saute, stirringoccasionallly until golden, 6 - 8 min. Add arugula or spinach and cook stirring 2 min. more. Addlentils, cumin, lemon zest, broth and 2 C. water. Simmer, uncovered, stirring occasionally, about 15 min. Add cilantro and salt, stir and serve immediately.