Best Thick Lentil Soup Recipes

THICK LENTIL SOUP image

Yield 6 people

Number Of Ingredients 17

1/2 pound red lentils
2 cups chopped yellow onions (1 large onion)
2 cups chopped leeks, white part only (1 leek)
1/2 tablespoon minced garlic (2 cloves)
1/8 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
1/2 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
1-1/2 cups shredded celery (4 stalks)
1-1/2 cups shredded carrots (3 carrots)
1-1/2 quarts chicken stock
1/8 cup tomato paste
2 tablespoons red wine or red wine vinegar
1/4 cup Greek yogurt
juice of half a lemon
naan (optional)

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 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, yogurt, and lemon juice and serve hot with naan.

Thick Indian Lentil Soup image

Provided by Serah B.

Categories Lentil

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups dry lentils
3 cups vegetable broth (preferably cauliflower, but any vegetable broth is fine)
4 1/2 cups water
1 large tomatoes
1 garlic clove
3 -4 dates, pitted
3/4 teaspoon ground ginger
1 1/4 teaspoons dry mustard
1 tablespoon cumin
1 tablespoon curry powder
1 1/2 cups evaporated skim milk

Steps:

In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes).
Allow lentils to cool a little, puree them, and return them to the soup pot.
Puree tomato, garlic and dates and add this mixture to the pureed lentils.
Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes.
Add evaporated skimmed milk, then heat and serve.

Nutrition Facts : Calories 518.8, Fat 3.6, SaturatedFat 0.7, Cholesterol 5.7, Sodium 734.8, Carbohydrate 87.3, Fiber 31.6, Sugar 20.5, Protein 35.6

Thick Lentil Soup image

Number Of Ingredients 14

6 cups water
8 ounces lentils (about 1 1/4 cups), rinsed
Hambone and trimmings or 1 pound smoked pork hocks
1 onion medium chopped
1 clove garlic minced
1 (16-ounce) can tomato peeled cut up and juice reserved
2 carrots medium, shredded
2 ribs celery chopped
1 tablespoon cider vinegar
2 sausages fully cooked smoked ( 1/2 lb. total), sliced 1-inch thick (optional)
1/2 cup sharp cheddar cheese shredded (about 2 oz.)
1 teaspoon Worcestershire sauce
black pepper
Tomato juice (optional)

Steps:

Place water, lentils, hambone, onion, and garlic in a large kettle. Bring to a boil over medium-high heat reduce heat to low, cover, and simmer 1 hour.Add tomatoes with juice, carrots, celery, and vinegar. Cover and simmer 2 hours.Remove bones and meat. Cut meat from bones dice and return meat to soup. Add optional sausages, cheese, Worcestershire sauce, and pepper to taste. Simmer 15 minutes longer.If soup becomes too thick, thin with optional tomato juice.

Nutrition Facts : Nutritional Facts Serves