APPLE LENTIL SOUP RECIPES

Name: Lentil-Apple Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8-10 serving(s)
Ingredients: 2 tablespoons oil; 1 1/2 cups thinly sliced leeks (white and light green parts only; about 2 medium, sliced and thoroughly rinsed); 6 cups water; 2 cups unsweetened apple juice; 1 1/2 cups lentils, rinsed; 3 large celery ribs, with leaves; 1 onion, studded with; 6 whole cloves; 1 bay leaf; 1 1/2 cups peeled and chopped apples (cooking apples preferred); 1 teaspoon salt (to taste)

LENTIL-APPLE SOUP RECIPE - FOOD.COM

Lentil-Apple Soup Recipe - Food.com image

Make and share this Lentil-Apple Soup recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil
1 1/2 cups thinly sliced leeks (white and light green parts only; about 2 medium, sliced and thoroughly rinsed)
6 cups water
2 cups unsweetened apple juice
1 1/2 cups lentils, rinsed
3 large celery ribs, with leaves
1 onion, studded with
6 whole cloves
1 bay leaf
1 1/2 cups peeled and chopped apples (cooking apples preferred)
1 teaspoon salt (to taste)

Steps:

In a large pot, heat oil; saute lleks until tender; add water and apple juice; bring to a boil.
Stir in lentils, celery, onion, and bay leaf; return to a boil; then reduce heat and simmer, uncovered, for 45 minutes.
Stir in apple, and simmer uncovered for 15 minutes more; season to taste with salt.
Discard celery, onion, and bay leaf before serving.

Nutrition Facts : Calories 133.4, FatContent 3.8, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 322.6, CarbohydrateContent 22.1, FiberContent 4.5, SugarContent 10.7, ProteinContent 4

LENTIL SOUP WITH APPLE AND BACON RECIPE - VIVIAN HOWARD ...

Lentil Soup with Apple and Bacon Recipe - Vivian Howard ... image

This pleasantly sweet-and-tangy lentil soup from chef Vivian Howard’s cookbook Deep Run Roots gets a little wake-up from the addition of diced Granny Smith apple right before serving. Howard also likes to swirl in fresh buttermilk to brighten up the rich lentils and bacon. Slideshow: More Lentils Recipes

Provided by Vivian Howard

Categories Lentils

Total Time 1 hours 30 minutes

Yield 4 to 6

Number Of Ingredients 16

Ingredients

1 teaspoon canola oil
6 slices of bacon, chopped
1 medium leek, white and tender green parts only, thinly sliced
2 celery ribs, cut into 1/4 -inch dice
1 medium carrot, cut into 1/4 -inch dice
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
Kosher salt
Pepper
1 teaspoon ground cumin
8 cups chicken stock, low-sodium broth or water
1/2 cup apple cider
1 cup green lentils
1 Granny Smith apple, peeled and cut into 1/4-inch dice
1/2 teaspoon finely chopped rosemary
Buttermilk, for serving

Steps:

In a large saucepan, heat the oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Add the leek, celery, carrot, garlic and ginger to the saucepan and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are beginning to soften, about 8 minutes. Stir in the cumin and cook until fragrant, 30 seconds. Add the stock, cider and lentils and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Stir in the apple and rosemary and cook until the apple is just softened, about 3 minutes. Season with salt and pepper and ladle into bowls. Drizzle the soup with buttermilk, garnish with the bacon and serve.

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