Best Healthy Lentil Soup Recipes

HEALTHY SAUSAGE LENTIL SOUP

Healthy Sausage Lentil Soup image

Suzanne Dabkowski of Blythewood, South Carolina found this good-for-you recipe in a men's magazine and lightened it up. "I ate a lot of it when I was pregnant because it's so tasty and loaded with fiber, vitamins and iron." It also makes good use of low-sodium and low-fat ingredients.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 celery rib, chopped
1/4 pound reduced-fat smoked sausage, halved and thinly sliced
1 medium carrot, halved and thinly sliced
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/3 cup water
1 cup dried lentils, rinsed
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 tablespoon Worcestershire sauce
1 cup chopped fresh spinach

Steps:

In a large saucepan coated with cooking spray, cook and stir onion and celery over medium-high heat for 2 minutes. Add the sausage, carrot and garlic; cook 2-3 minutes longer or until onion is tender. , Stir in the broth, water, lentils, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and vegetables are tender. , Stir in the tomatoes, Worcestershire sauce and spinach; cook until heated through and spinach is wilted.

Nutrition Facts : Calories 180 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 639mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein. Diabetic Exchanges

HEALTHY LENTIL AND PORTOBELLO SOUP IN THE SLOW COOKER

Healthy Lentil and Portobello Soup in the Slow Cooker image

This is a healthy, easy soup for the slow cooker! It's vegan to boot!

Provided by CCMommy

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

Time 5h30m

Yield 12

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
4 medium carrots, chopped
1 medium onion, chopped
4 cloves garlic, minced
2 cups dry lentils, rinsed and sorted
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans reduced-sodium vegetable broth
4 portobello mushroom caps, cut into 1/2-inch slices
2 teaspoons dried rosemary
2 bay leaves
salt and freshly ground black pepper to taste

Steps:

Heat oil in a large skillet over medium heat. Add carrots and onion. Cook and stir until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer mixture to a slow cooker.
Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.
Cover and cook on Low until vegetables are tender, 5 to 6 hours.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 11.6 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 242.9 mg, Sugar 4.1 g

HEART HEALTHY CHICKPEA, LENTIL & TOMATO SOUP

HEART HEALTHY CHICKPEA, LENTIL & TOMATO SOUP image

This is a "Heart Healthy" recipe which serves 4 people. Flavoured only with black pepper, herbs and spices. Very quick and easy to prepare and cook!

Provided by tenerifeprincess

Time 30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

In a large saucepan gently sauté the onion in a little olive oil spray until softened.
Add the lentils, spices, chickpeas, tomato and stock. Stir, cover and cook for about 15 minutes, or until the lentils are tender.
Remove Two large ladles of the thick soup and set aside.
Blend the rest with a stick blender until pureed, then add the 2 retained ladles and reheat until piping hot!
Season with lots of ground black pepper and add more stock/water if you like a more dilute soup. Finally, top with fresh chopped coriander and serve with crusty bread!

HEALTHY LENTIL SOUP

HEALTHY LENTIL SOUP image

Delicious and comforting, ladle up a few bowls of this wholesome soup to enjoy on chilly days.

Provided by Francine Lizotte @ClubFoody

Categories Bean Soups

Number Of Ingredients 18

Ingredients

2 tablespoon(s) olive oil
1 tablespoon(s) butter
1 1/2 cup(s) yellow onions, chopped
1 cup(s) carrots, chopped
1 cup(s) celery, chopped
1/4 teaspoon(s) ground himalayan sea salt, or to taste
3 large cloves garlic, pressed
1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
1 cup(s) green lentils, sorted and rinsed
1 cup(s) red lentils, sorted
1 can(s) (28 oz.) whole tomatoes, crushed
6 cup(s) low-sodium vegetable broth (substitute low-sodium chicken broth)
1 teaspoon(s) dried basil leaves
1 teaspoon(s) dried oregano leaves
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) cayenne pepper
2 tablespoon(s) freshly squeezed lemon juice
3 tablespoon(s) fresh chopped parsley, for garnish

Steps:

In a Dutch oven over medium heat, add oil and butter. When it starts sizzling, add onions, carrots, celery; sprinkle with salt. Sauté the veggies until softened, about 5 to 7 minutes.
Add garlic and freshly ground black pepper; sauté for only 1 minute.
Add lentils, crushed tomatoes, broth, basil, oregano, cumin and cayenne pepper. Stir well, increase the heat to high and bring to a strong simmer. Skim off any foam that forms on top.
Cover and reduce the heat to medium-low. Simmer for 35 to 40 minutes or until the lentils are soft.
Stir in lemon juice and taste and adjust if necessary. Ladle in warm serving bowls and sprinkle on parsley. Serve with crusty bread.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/huP1V5xnvTE