SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
This winter pureed soup will warm you up on the inside while still protecting the waistline.
Provided by zhidaoma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
- Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- Working in batches, pour 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.
- Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT
Make and share this Red Lentil and Carrot Soup With Coconut for the Crock Pot recipe from Food.com.
Provided by Geema
Categories Lentil
Time 8h20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet cook onions in the olive oil until soft.
- Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
- Add tomatoes and bring to a boil, breaking them up as you stir.
- Add carrots, lentils, lemon juice and broth.
- Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
- Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
- Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
Nutrition Facts : Calories 358.7, Fat 5.1, SaturatedFat 0.8, Sodium 528, Carbohydrate 60.7, Fiber 12.2, Sugar 7.6, Protein 21.8
RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP
I made this soup by experimenting with ingredients I had on hand. It turned out to be very tasty! It is also very healthy.
Provided by Hag chef
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
- Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
- Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
- Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
- Taste to adjust any seasoning.
- Bring it back to a simmer.
- Serve with a dollop of sour cream, if desired.
RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP
Categories Soup/Stew Vegetable Quick & Easy Healthy Simmer
Yield 6 servings
Number Of Ingredients 16
Steps:
- peel and chop sweet potatoes, apple, and carrot into 1 inch pieces. Saute onion in olive oil in a large heavy bottom pot until translucent. Add chili,cumin,curry powder,ginger,and garlic and saute for 1 min more until fragrant. Add chopped vegetabless and saute for 5 mins over medium heat. Add lentils and broth, cover and simmer for 30 mins. Serve with yogurt and cilantro. Can be pureed.
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
Steps:
- Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour 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. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Cook's Note This soup is also great served with crumbled feta cheese instead of yogurt as garnish.
SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP
This recipe is from allrecipes.com. I am putting it here for safe keeping. It is so delicious and healthy.
Provided by JulieCooks
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
- 2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- 3. Working in batches, pour 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.
- 4. Return the pureed soup to the cooking pot. Bring back to a.
- simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.
Nutrition Facts : Calories 200.6, Fat 8.3, SaturatedFat 5, Cholesterol 20.3, Sodium 510.1, Carbohydrate 28, Fiber 5.3, Sugar 7.5, Protein 5.5
RED LENTIL AND CARROT SOUP
Categories Soup/Stew Bean Herb Vegetable Valentine's Day Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Winter Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 14
Steps:
- In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
- Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
- Serve soup garnished with coriander sprigs.
CARROT AND RED LENTIL SOUP WITH PARSLEY CREAM
Easy, simple but comforting, and delicious, this soup is just right for either family or company. If you wish to skip the garnish, just top with croutons. Enjoy.
Provided by Anna P.
Categories Lentil
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes.
- Add stock and lentils; bring to boil.
- Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes.
- With immersion blender or in batches in blender, puree soup; return to simmer.
- Season with lemon juice and salt.
- Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl.
- Mix in sour cream and cayenne pepper.
- Ladle soup into bowls.
- Garnish with dollop of Parsley cream.
Nutrition Facts : Calories 452.9, Fat 16.5, SaturatedFat 4.8, Cholesterol 19.2, Sodium 732.1, Carbohydrate 55.1, Fiber 8.6, Sugar 11.3, Protein 23.3
CARROT, RED LENTIL AND ORANGE SOUP
Make and share this Carrot, Red Lentil and Orange Soup recipe from Food.com.
Provided by Sydney Mike
Categories Citrus
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
- Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
- Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
- Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
- Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
- To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!
CARROT AND LENTIL SOUP
wonderful soup, low fat, easy and cheap. Good for heating up on those cold winter nights, or as I do cook double in advance, freeze in single portions then take to work for lunch.
Provided by clu6626
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan set over high heat, bring lentils and stock/water to a boil.
- Skim off froth.
- Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
- Dice carrots and red pepper. Stir into soup.
- Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
- Stir in red onion, coriander, lemon juice and pepper.
- Remove bay leaf. Liquidise if required.
- Serve immediately or refrigerate, covered, up to 3 days or freeze.
Nutrition Facts : Calories 326, Fat 4.5, SaturatedFat 1.1, Cholesterol 7.2, Sodium 377.3, Carbohydrate 51.9, Fiber 8.4, Sugar 7.8, Protein 21.5
SPICED CARROT AND LENTIL SOUP
This combination of carrots and lentils is so tasty and the spices give just a hint of zing to this delicious thick "stick to your ribs" Soup Its so easy to make and freezes well
Provided by JoyfulCook
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.
- Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper.
- Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.
- Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.
CURRIED CARROT, LENTIL AND EDAMAME SOUP (GREAT WINTER SOUP!)
I found this in the November 2009 issue of Alive magazine and have been making it regularly all year. Very tasty, very healthy and total comfort food on a cold winter night! It's fairly easy and quick to make and will make 4-6 good-sized bowls so everyone can cuddle up with one :)
Provided by Chef Kirsten 1
Categories Lentil
Time 20m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
- stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
- Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
- Spoon into individual serving bowls and serve with naan and sour cream, if desired.
Nutrition Facts : Calories 259.3, Fat 4.1, SaturatedFat 0.6, Sodium 336.1, Carbohydrate 42.8, Fiber 17.7, Sugar 7.1, Protein 14
CARROT, FENNEL AND RED LENTIL SOUP
Steps:
- You'll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground coriander, cumin, and black pepper and use the brown mustard whole. Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft-about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the bird's eye chilies. Stir in lemongrass, ginger, turmeric and chilies and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes. While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind 'em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste. Serve soup topped with cilantro. A lemon wedge on the side is good. This soup is also surprisingly good at room temperature.
CARROT, FENNEL AND LENTIL SOUP
Make and share this Carrot, Fennel and Lentil Soup recipe from Food.com.
Provided by Serah B.
Categories Vegan
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in stockpot over medium-high heat.
- Saute shallots, fennel, and carrots until shallots are translucent.
- Add white wine and cook over medium heat until mostly absorbed.
- Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
- Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
- Stir in vinegar, season to taste. Enjoy!
Nutrition Facts : Calories 281.4, Fat 6.3, SaturatedFat 0.9, Sodium 32.3, Carbohydrate 44.9, Fiber 13.3, Sugar 2.6, Protein 12.1
CARROT, LENTIL AND BACON SOUP
Counts at two of your 5-A-DAY Only 98p per portion
Provided by mustardcomms
Time 20m
Yield Serves 6
Number Of Ingredients 10
Steps:
- 1. Heat the oil in a large pan, add the bacon and onion and saute over a medium heat for 4-5 mins or until pale golden.
- 2. Stir in the carrots, lentils, puree and curry paste and mix well. Add the stock and bring to the boil. Boil uncovered for 5 mins, then reduce the heat, cover and simmer for 20 mins or until the carrots and lentils are tender.
- 3. Blitz the soup with a stick blender until smooth. Adjust the seasoning to taste, then serve with a dollop of yogurt, a scattering of coriander and croutons if liked.
LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT
Number Of Ingredients 15
Steps:
- 1In a large skillet cook onions in the olive oil until soft. 2Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute. 3Add tomatoes and bring to a boil, breaking them up as you stir. 4Add carrots, lentils, lemon juice and broth. 5Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours. 6Stir in coconut milk and continue cooking on high for 20 minutes, until heated through. 7Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
CARROT AND LENTIL SOUP
Make and share this Carrot and Lentil Soup recipe from Food.com.
Provided by lexxxus.x
Categories Clear Soup
Time 1h40m
Yield 2 liters, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large pot with two liters of water and bring it to the boil. Add some salt if you wish (though you don't really need to).
- Peel the carrots and cut them into a small dice (no need to be too specific about size).
- Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion.
- When the carrots are soft, mash them lightly.
- Add the vegetable stock and add the remaining carrots, potatos, and onion. Add the lentils now, too.
- Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup.
- Enjoy with a hunk of chunky bread.
Nutrition Facts : Calories 470.9, Fat 1.2, SaturatedFat 0.2, Sodium 141, Carbohydrate 97.5, Fiber 26.3, Sugar 12, Protein 20.3
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