LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES
This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
- Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
- Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
- Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
- Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
- Meanwhile, pick and finely chop the parsley.
- Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.
Nutrition Facts : Calories 236 calories, FatContent 12.4 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
VEGAN LENTIL SOUP | SAINSBURY'S RECIPES
This vegan velvety soup, a type of Shorba or Chorba, is perfect for these colder months and is packed full of goodness. The lentils are a great source of fibre and protein, and this recipe gives you 3 of your 5-a-day.
Provided by Sainsbury's
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down
While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy
Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend.
To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.
Nutrition Facts : Calories 512 calories, FatContent 13.0 grams, SaturatedFatContent 4.5 grams, SugarContent 12.0 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 57.0 grams, FiberContent 22.7 grams, ProteinContent 29.3 grams
More about "ingredients for lentil soup recipes"
FRENCH LENTIL SOUP RECIPE - EPICURIOUS
Reviews 3.7
Total Time 1 hour 10 minutes
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 236 calories per serving
- Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
- Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
- Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
- Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
- Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
- Meanwhile, pick and finely chop the parsley.
- Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.
VEGAN LENTIL SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 512 calories per serving
Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down
While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy
Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend.
To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.
FRENCH LENTIL SOUP RECIPE - EPICURIOUS
Reviews 3.7
Total Time 1 hour 10 minutes
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
CARRABBA'S SAUSAGE AND LENTIL SOUP RECIPE - TOP SECRET RECI…
From topsecretrecipes.com
Reviews 4.8
Total Time 1 hours 15 minutes0S
Calories 575 calories per serving
LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Lunch
Calories 138 calories per serving
- In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
WINTER VEGETABLE & LENTIL SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Supper
Calories 264 calories per serving
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
SPICED CARROT & LENTIL SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Snack, Soup, Supper
Cuisine Indian
Calories 238 calories per serving
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
VEGAN LENTIL SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 512 calories per serving
Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down
While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy
Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend.
To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.
FRENCH LENTIL SOUP RECIPE - EPICURIOUS
Reviews 3.7
Total Time 1 hour 10 minutes
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
CARRABBA'S SAUSAGE AND LENTIL SOUP RECIPE - TOP SECRET RECI…
From topsecretrecipes.com
Reviews 4.8
Total Time 1 hours 15 minutes0S
Calories 575 calories per serving
LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Lunch
Calories 138 calories per serving
- In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
RED LENTIL & CHORIZO SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Lunch, Main course
Cuisine Mexican
Calories 260 calories per serving
- Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
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