Best Sleeper Heater Lentil Soup Recipes

THE BEST LENTIL SOUP

The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTIL SOUP

Lentil Soup image

Savor Lentil Soup during cold months or year-round. This lentil soup is made even heartier with the addition of bacon & thickly sliced OSCAR MAYER Wieners.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

6 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1 clove garlic, minced
3 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 lb. dry lentils, sorted, washed
1/2 lb. red potato (1 large potato), chopped
3 small carrots (1/4 lb.), chopped
3 OSCAR MAYER Wieners, cut into 1/4-inch-thick slices
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Cook bacon and onions in large saucepan 8 to 10 min. or until bacon is crisp and onions are crisp-tender, stirring occasionally. Add garlic; cook 1 min.
Add next 5 ingredients; stir. Bring to boil; simmer on low heat 25 to 30 min. or until lentils and vegetables are tender.
Serve topped with sour cream.

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 18 g

SLEEPER HEATER LENTIL SOUP

Sleeper Heater Lentil Soup image

It's a soup that's warm even after it's getting a little cool. It leaves all of you warm and fuzzy. I've fallen in love with lentil soup.

Provided by Victoria M.H.

Categories Lentil Soup

Time 4h10m

Yield 8

Number Of Ingredients 8

Ingredients

3 cups brown lentils
¼ cup chopped fresh parsley
¼ cup curry paste
1 tablespoon grated fresh ginger root
2 tablespoons chopped fresh oregano
2 cloves garlic, chopped
1 tablespoon all-purpose flour
1 teaspoon paprika

Steps:

Place the lentils, parsley, curry paste, ginger, oregano, garlic, flour and paprika into a 2.5 quart (5 liter) slow cooker. Mix until blended. Fill with water to within 1/2 inch of the top. Cover, and cook on high for 4 hours, or longer if you can.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 45.9 g, Fat 0.9 g, Fiber 22.2 g, Protein 18.9 g, SaturatedFat 0.1 g, Sodium 148.5 mg, Sugar 2.1 g