Best Quick Lentil Soup Recipes

QUICK & EASY LENTIL SOUP image

Yield 6 Servings

Number Of Ingredients 7

Steps:

In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil. Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

Quick Red Lentil Soup image

Provided by treehuggingmom

Categories Lentil

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

4 cups low sodium chicken broth
2 cups water
2 cups split red lentils (dried)
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup onion, minced
1/4 teaspoon salt
4 garlic cloves, minced
1 tablespoon gingerroot, freshly grated
1 1/2 teaspoons garam masala
1 (14 ounce) can light coconut milk
1/2 cup cilantro, minced
fresh ground black pepper
3 plum tomatoes, cored, seeded and coarsely chopped, for garnish
4 cups green salad, to serve alongside
1/2 loaf crusty bread, to serve alongside

Steps:

In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil.
Cover, reduce heat to medium, and cook 10 minutes.
Meanwhile:.
In large saucepan over medium-high heat, heat oil until it shimmers.
Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned.
Add garlic, ginger root and garam masala and cook about 1 minute until fragrant.
Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan.
Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened.
Remove from heat and add chopped cilantro and pepper to taste.
Garnish bowls of soup with chopped tomatoes.

Nutrition Facts : Calories 403.9, Fat 4.2, SaturatedFat 0.8, Sodium 589.8, Carbohydrate 69.8, Fiber 16.9, Sugar 4.3, Protein 22.9

QUICK LENTIL SOUP image

Number Of Ingredients 13

2 onions, chopped
1 garlic clove, minced
1 tbsp. olive oil
1/2 tsp ginger
1/2 tsp paprika
1/2 tsp turmeric
3 cups beef or veg. broth
28 oz. can tomatoes, chopped
19 oz. can lentils
19 oz. can chickpeas, drained
1/4 chopped fresh basil or 1 tbsp (15ml) dried
optional: approx. 1/8 tsp dried chilli pepper flakes
salt and pepper to taste

Steps:

Saute onions and garlic in oil. Stir in ginger, paprika and turmeric and cook 1 minute. Stir in soup stock and tomatoes, bring to boil and simmer for 30 minutes. Add remaining ingredients and simmer 15 minutes more. Freezes well. 4.7 grams fat per seving