LENTIL AND BEAN SOUP RECIPES

Name: Lentil Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 cup finely chopped onion; 1/2 cup finely chopped carrot; 1/2 cup finely chopped celery; 2 teaspoons kosher salt; 1 pound lentils, picked and rinsed; 1 cup peeled and chopped tomatoes; 2 quarts chicken or vegetable broth; 1/2 teaspoon freshly ground coriander; 1/2 teaspoon freshly ground toasted cumin; 1/2 teaspoon freshly ground grains of paradise

LENTIL SOUP RECIPE | ALTON BROWN | FOOD NETWORK

Lentil Soup Recipe | Alton Brown | Food Network image

For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.

Provided by Alton Brown

Categories main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Steps:

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Nutrition Facts : Calories 372 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 762 milligrams, CarbohydrateContent 55 grams, FiberContent 13 grams, ProteinContent 24 grams, SugarContent 5 grams

SLOW-COOKER TUSCAN WHITE BEAN AND LENTIL SOUP RECIPE ...

Slow-Cooker Tuscan White Bean and Lentil Soup Recipe ... image

Pantry staples like dried lentils and canned beans make up the bulk of this soup and boost the fiber to cover more than half your daily goal. Want to make it in your Instant Pot? Click here for the recipe.

Provided by Jamie Vespa

Total Time 7 hours 10 minutes

Yield Serves 6 (serving size: about 1 1/2 cups)

Number Of Ingredients 15

Ingredients

4 cups lower-sodium vegetable broth
2 (15-oz.) cans unsalted Great Northern beans, drained and rinsed
1 cup uncooked brown or green lentils, rinsed
1 cup water (increase to 2 s for Instant Pot)
1 cup chopped yellow onion
¾ cup chopped carrot
1 (2-inch) Parmesan cheese rind
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
½ teaspoon black pepper
¼ teaspoon kosher salt
1 bay leaf
4 cups coarsely chopped rainbow chard
2 tablespoons fresh lemon juice
2 ounces Parmesan cheese, grated (about 1/2 cup)

Steps:

Combine broth, beans, lentils, 1 cup water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in a 5- to 6-quart slow cooker. Cover and cook on low until lentils are tender, 7 to 8 hours.
Stir in chard and lemon juice. Cover and cook on low until chard is wilted, about 30 minutes. Remove and discard cheese rind and bay leaf.
Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.

Nutrition Facts : Calories 308 calories, CarbohydrateContent 50 g, FatContent 5 g, FiberContent 15 g, ProteinContent 17 g, SaturatedFatContent 2 g, SodiumContent 502 mg, SugarContent 5 g

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