PASTA AND LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.
Nutrition Facts : Calories 675, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 918 milligrams, Carbohydrate 72 grams, Fiber 17 grams, Protein 30 grams
LENTIL SOUP
Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
LENTIL & PASTA SOUP, ITALIAN STYLE
A high protein dish that is chock-full of herbs and veggies, sure to warm the heart and stomach. Recipe: http://www.recipe4living.com Photo source: feastsandfotos.wordpress.com
Provided by Ellen Bales
Categories Bean Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds.
- 2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender.
- 3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.
ITALIAN LENTIL SOUP
This hearty Italian Lentil Soup comes together in just thirty minutes. Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! A total freezer-friendly soup, so you will want to have extra!
Provided by Lora
Categories Dinner
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat.
- Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
- Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
- Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
- Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
- Next, add in the broth and bay leaf.
- Bring to a boil for a few minutes and then lower the heat to a simmer.
- Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
- Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
- If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
- When ready to serve, remove the bay leaf.
- Ladle into serving bowls and drizzle on some olive oil.
- Add in red pepper flakes, if using.
- SLOW COOKER DIRECTIONS:
- Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
- Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
- Stir in the kale during the last hour of cooking.
- Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
- Serve warm, garnished with optional toppings if desired.
ITALIAN-STYLE LENTIL SOUP
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. -Rachel Keller, Roanoke, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
HEARTY ITALIAN LENTIL SOUP
You can change the recipe to suit your tastes; use your favorite jarred sauce if you don't have any homemade, or use your own family's meatball recipe!
Provided by Kristin
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
- Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
- Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
- In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 34.1 g, Cholesterol 60.9 mg, Fat 11.9 g, Fiber 6.8 g, Protein 20.9 g, SaturatedFat 4.3 g, Sodium 786.6 mg, Sugar 6.2 g
PASTA AND LENTILS (PASTA E LENTICCHIE)
This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.
Provided by Ali Slagle
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
- Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.
ITALIAN LENTIL SOUP
Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.
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