Best Green Lentil Soup With Saffron Scrambled Eggs Recipes

GREEN LENTIL SOUP

Green Lentil Soup image

This tasty green lentil soup makes a comforting, healthy, budget-friendly one-pot meal to please the entire family. It's vegan, loaded with plant-based protein, and absolutely delicious.

Provided by Katia

Categories Soup

Time 35m

Number Of Ingredients 15

Ingredients

1½ Tbsp olive oil or extra virgin olive oil, plus more to serve
1 medium-sized onion, diced
1 large carrot, diced
1 large celery rib, diced
2-3 garlic cloves, minced or pressed
1 tsp ground ginger
½ tsp ground cumin
½ tsp ground coriander
2 cups (400 grams) green lentils or brown lentils
6 cups vegetable broth, or chicken broth (low-sodium)
1 Tbsp tomato paste, or 1/3 cup diced tomatoes
2 bay leaves
½ tsp fine salt, or according to taste
¼ tsp black pepper, plus more to serve
1 small potato, cut into chunks ((it's optional, add it if you prefer a thicker texture))

Steps:

In a large pot or Dutch oven heat the olive oil over medium heat. Add onion, carrots and celery and cook for 5-6 minutes until the onion is soft and translucent.
Then add garlic, spices, and cook for one minute, stirring continuously.
Add the remaining ingredients, bring the mixture up to a boil, then turn the heat down to medium low and put the lid on. Simmer for about 30-35 minutes, or until lentils are soft.
Turn the heat off, let it cool slightly, and remove the bay leaves. Then transfer half of the soup to a blender, blend, return the soup into the pot and give a good stir. Alternatively, you can use a hand blender to whizz only part of the soup.
Now taste and make sure you're happy with seasoning and consistency, you might want to add more salt and pepper according to your taste. And add a little bit of water if you prefer a thinner soup. ¼
Serve it warm, with a drizzle of extra virgin olive oil, black pepper, and crusty bread. Enjoy!

Nutrition Facts : Calories 427 kcal, Carbohydrate 69 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Sodium 341 mg, Fiber 33 g, Sugar 5 g, ServingSize 1 serving

SPICED LENTILS AND SCRAMBLED EGGS

Spiced Lentils and Scrambled Eggs image

Inspired by vegetarian fried rice, we cooked up red lentils in one skillet with loads of bell peppers, onion, garlic and classic Mediterranean spices like cumin, allspice, nutmeg and paprika. The lentils are then pushed to the side of the pan to crisp up while eggs are scrambled in the center. Everything gets tossed together at the end with fresh grape tomatoes, salty olives and fresh basil to garnish for a hearty breakfast packed with veggies.

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon sweet Spanish paprika
1/2 teaspoon dried oregano
1/4 teaspoon allspice
Pinch of ground nutmeg
2 medium red, yellow or orange bell peppers (about 7 ounces each), diced
1 small onion (about 4 ounces), diced
Kosher salt and freshly ground black pepper
2 tablespoons capers
2 cloves garlic, minced
1 cup dried red lentils
4 large eggs, beaten
1 cup cherry tomatoes (about 8 ounces), halved
1/2 cup pitted kalamata olives, roughly chopped
Chopped fresh basil, for garnish, optional

Steps:

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.