Best Lentil Vegetable Soup Recipes

LENTIL VEGETABLE SOUP

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.

LENTIL VEGETABLE SOUP

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

VEGETABLE LENTIL SOUP

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.

WINTER LENTIL VEGETABLE SOUP

Steps:

• Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
• Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

HEARTY VEGETABLE LENTIL SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

WINTER VEGETABLE & LENTIL SOUP

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

CURRIED LENTIL-VEGETABLE SOUP

Steps:

• Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
• Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
• Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
• Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)

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.

INA GARTEN'S LENTIL VEGETABLE SOUP(VEGETARIANIZED)

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, 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 vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through.
• Check the seasonings.
• Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
• Good served with a salad and popovers!

CURRIED LENTIL AND VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
• Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
• Add the lentils, cover and simmer for 15 minutes.
• Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
• Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
• For Vegetarian use the vegetable broth.

SPICY LENTIL VEGETABLE SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
• Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
• Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
• If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

BEEFY LENTIL VEGETABLE SOUP

Steps:

• Brown beef; break meat into small pieces while cooking. Drain.
• Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
• Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

SIMPLE LENTIL VEGETABLE SOUP

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.

SPICED LENTIL AND ROASTED VEGETABLE SOUP

Steps:

• Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
• Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
• Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
• Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
• Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
• Bring to a boil and then simmer, covered.
• When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
• Simmer for 20 mins then season to taste with fresh black pepper and salt.
• Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
• Serve with a drizzle of good olive oil on top.

CROCK POT LENTIL VEGETABLE BARLEY SOUP RECIPE - (4.2/5)

Steps:

• As with all crock pot recipes, this is a breeze to put together. Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil). The order I used was: onions and bell peppers, squash and carrots, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water. Set the crock pot on low for eight hours or on high for four hours. The lentils, peas, and barley will absorb a lot of water, so you may need to add even more extra (unless you like a nice thick soup like I do-then you will be very pleased when you arrive home from class!). Top with a sprinkle of basil and some pepper and enjoy!

CHICKEN, LENTIL, AND VEGETABLE SOUP

Steps:

• In a large soup pot over high heat, bring the water, stock, lentils, onions, celery, carrots, salt, paprika, oregano, and pepper to a boil.
• Decrease heat to med-low and simmer, covered, for 45 minutes, stirring occasionally.
• Add in the chicken, zucchini, and parsley; simmer, covered, until the vegetables are tender and the flavors are blended, 15-20 minutes; taste and adjust seasoning.
• Ladle into bowls and sprinkle feta on top.

MOROCCAN LENTIL & VEGETABLE SOUP

Steps:

• Heat oil in medium saucepan over medium heat.
• Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
• Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
• Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
• Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
• Top with plum tomatoes and cilantro just before serving.

SLOW COOKER LENTIL VEGETABLE SOUP

Steps:

• Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
• Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
• Cook on low for 6 hours.
• Add barley & as much of the last cup of chicken broth as needed.
• Cook on high for 1 hour.
• Garnish with fresh parsley when serving.

INSTANT POT® LENTIL VEGETABLE SOUP

Steps:

• Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
• Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.