Best Budget Bytes Chunky Lentil And Vegetable Soup Recipes

BUDGET BYTES' CHUNKY LENTIL AND VEGETABLE SOUP

Budget Bytes' Chunky Lentil and Vegetable Soup image

Another adoptee from Budget Bytes, with a couple of little tweaks to make it my own. Please check out the original link here, complete with step by step picture instructions. - http://www.budgetbytes.com/2014/01/chunky-lentil-vegetable-soup/

Provided by Satyne

Categories Lentil

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
1/2 cup leek, sliced (use the green bits if you want to make your leek go further)
3 -4 carrots, sliced
3 celery ribs, sliced
1 1/2 cups black beans, presoaked
1 cup brown lentils
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
fresh ground black pepper, to taste
1 (15 ounce) can diced tomatoes
4 cups vegetable broth
1/2 teaspoon salt
1 bunch kale, stems removed and sliced into strips

Steps:

Cook garlic, leek and onion in a large pot with olive oil over medium heat until tender. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the black beans and add them to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 25 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender. Add the Kale and stir through. Once lentils are tender proceed to step 4.
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.

Nutrition Facts : Calories 202.7, Fat 4.3, SaturatedFat 0.6, Sodium 190.8, Carbohydrate 31.9, Fiber 12.6, Sugar 4.1, Protein 11

VEGETABLE LENTIL SOUP

Vegetable Lentil Soup image

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

Ingredients

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

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.