Best French Lentil And Vegetable Soup Recipes

LENTIL VEGETABLE SOUP

Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

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.

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.

SIMPLE LENTIL VEGETABLE SOUP

Simple Lentil Vegetable Soup image

This satisfying bowlful is a simpler, smaller-batch, and vegan version of Ina Garten's Lentil Vegetable Soup.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 14

Ingredients

1 cup French green lentils*
2 tablespoons olive oil (plus more for serving, if desired)
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
6 cups low-sodium vegetable broth
2 tablespoon tomato paste
1 tablespoon red wine vinegar
Chopped parsley

Steps:

Rinse lentils. Place in a heat-proof bowl and pour boiling water over the top. Let sit 20 minutes.
While the lentils soak, chop and saute the vegetables. To saute, set a large soup pot over medium heat.
When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until tender, about 10 minutes. Add garlic, thyme, cumin, salt, and pepper. Cook, stirring
frequently, for one minute.
Add the vegetable broth and the tomato paste. Drain the lentils, discarding the soaking water, and add them to the pot. Increase heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
Remove from heat and stir in the red wine vinegar. Taste and add additional salt and pepper if
desired.
Scoop into bowls and serve. If you like, drizzle with a little more olive oil and an optional topping if desired.

FRENCH LENTIL SOUP

French Lentil Soup image

French lentils join sauteed aromatics in your slow cooker, resulting in an easy and tasty vegetarian soup that's perfect any night of the week. Serve with fresh bread, soda bread/crackers, or croutons.

Provided by SHubrich

Categories Lentil Soup

Time 2h55m

Yield 8

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 cup diced celery, with leaves
1 cup chopped carrots
2 cloves garlic, pressed
½ teaspoon ground coriander, or more to taste
1 ¼ cups French green lentils, rinsed
4 cups hot water
1 large bay leaf
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon salt
½ teaspoon ground black pepper
1 cube chicken-flavored vegetable bouillon

Steps:

Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 25.8 g, Fat 5.5 g, Fiber 11 g, Protein 8.9 g, SaturatedFat 0.8 g, Sodium 401.8 mg, Sugar 4.6 g