OLD SKOOL LENTIL SOUP
Heart warming soup like granny used to make, perfect for those wintery afternoons.
Provided by pringles
Time 1h10m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Boil lentils and take off residue
- Add leek & carrots & simmer for half an hour
- Add potato & simmer for another half hour
- Add stock cubes & season to serve
OLD FASHIONED LENTIL SOUP
Steps:
- 1. Heat olive oil in a large saucepan. Add onions and cook gently until softened about 2 minutes. Add carrots and cook 2 minutes longer. Add cumin and cook 30 seconds. Add lentils and rice and combine well. 2. Add water or stock and salt. Bring to a boil. Reduce heat, cover and cook gently 20 to 25 minutes or until lentils and rice are very tender and soup is thick. (Add more water if necessary.) Season to taste with salt and pepper, a little lemon juice and sprinkle with cilantro when serving.
HEARTY LENTIL SOUP WITH HAM AND POTATOES
Steps:
- In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
- Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
- Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
- Yield: about 1/3 cup
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 VEGETABLE SOUP
Nothing beats a good, hearty soup that has inexpensive ingredients, feeds a lot of people, and is quick to make. For a twist on this triple threat, add some bacon or pancetta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
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.
LENTIL SOUP
Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day
Provided by Member recipe by bevieevey
Categories Lunch, Soup, Starter
Time 1h10m
Number Of Ingredients 5
Steps:
- Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
OLD FASHION LENTIL SOUP
Make and share this Old Fashion Lentil Soup recipe from Food.com.
Provided by Brookes Kitchen
Categories Lentil
Time 16h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak lentils for 12 hours in 6 cups of water.
- Drain. Put in pot with 12 cups of water and ham bone. Bring to a boil. Cover and simmer on low for 3 hours.
- Add chopped onion, celery and carrots. Simmer for another hour. Thicken by adding butter and flour. Add paprika and salt to taste.
- Just before serving add 1 vinegar or strained tomatoes. Serve.
Nutrition Facts : Calories 207.1, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 232.5, Carbohydrate 28.9, Fiber 9.7, Sugar 5.1, Protein 10.3
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