Best Crazy Good Lentil Soup Recipes

LENTIL SOUP

Lentil Soup image

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Provided by Nagi@RecipeTin Eats

Time 55m

Number Of Ingredients 15

Ingredients

2 tbsp olive oil
1 onion, chopped ((white, brown, yellow))
2 garlic cloves, minced
1 large carrot (, chopped (about 1 1/4 cups))
2 celery ribs (, chopped (about 1 1/4 cups))
2 cups / 400g dried lentils (, green or brown, rinsed (Note 1))
400g / 14 oz crushed tomato
1.5 litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, low sodium)
1/2 tsp each cumin and coriander powder
1 1/2 tsp paprika powder
2 dried bay leaves
1 lemon (zest + juice)
1/4 tsp salt and pepper, (each)
Chopped fresh parsley, for garnish
Warm bread, to serve

Steps:

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
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.
Add all remaining ingredients except the lemon and salt. Stir.
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.
Remove bay leaves.
Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g

LENTIL SOUP

Lentil soup image

Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day

Provided by Member recipe by bevieevey

Categories Lunch, Soup, Starter

Time 1h10m

Number Of Ingredients 5

Ingredients

2l vegetable or ham stock
150g red lentils
6 carrots, finely chopped
2 medium leeks, sliced (about 300g)
small handful of chopped parsley, to serve

Steps:

Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.

Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

BEST EVER LENTIL SOUP

Best Ever Lentil Soup image

This has to be the easist and best lentil soup I've had. I just love it. I got this recipe from a friend.

Provided by mandikaake

Categories Lentil

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups red lentils, washed
8 cups water or 8 cups broth
1 large onion, diced
2 garlic cloves, crushed
1 carrot, diced
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 lemon, juice of
3 tablespoons Knorr chicken bouillon

Steps:

Put water and lentils in large pot. Bring to boil and then simmer for 20 minutes stirring occasionally, till lentils are tender.
When this is almost done, saute onion, garlic and carrot till onion is slightly golden. Add this to the soup after it has simmered for 20 minutes Also add the spices and boullion and simmer for 5 minutes.
Take off heat and add the lemon juice.
Stir and serve.
We love to eat this with pita bread and have dates for dessert. The perfect meal!

Nutrition Facts : Calories 288, Fat 6.4, SaturatedFat 1, Cholesterol 0.4, Sodium 576.9, Carbohydrate 43.1, Fiber 7.7, Sugar 2.3, Protein 16.9