LENTIL AND ONION SOUP RECIPES

CARAMELIZED ONION AND LENTIL SOUP RECIPE | MARTHA STEWART

Caramelized Onion and Lentil Soup Recipe | Martha Stewart image

This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.

Provided by Martha Stewart

Categories Soup Recipes

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
1 large yellow onion, thinly sliced
2 cans (15 ounces each) lentils, rinsed and drained
2 1/4 cups low-sodium chicken or vegetable broth
Coarse salt and ground pepper
1/4 cup plain low-fat yogurt, for serving
2 tablespoons chopped fresh herbs, such as parsley, chives, marjoram, or a combination, for serving

Steps:

In a medium saucepan, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft and edges are browned, about 15 minutes. Add lentils and broth and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook, gradually smashing some lentils against the side of pan with a spoon to thicken soup, 10 minutes. Serve topped with a dollop of yogurt and herbs.

Nutrition Facts : Calories 229 g, FatContent 4 g, FiberContent 15 g, ProteinContent 16 g

FRENCH LENTIL AND ONION SOUP RECIPE | GOOD FOOD

French lentil and onion soup Recipe | Good Food image

Add some French lentils to a traditional onion soup for texture and finish off with zesty lemon and mint. Once cooked, onions are sweet and mellow, adding warmth and body to soups, stews, roasts and casseroles.

Provided by Caroline Velik

Categories Starter/Entree

Total Time 45 minutes

Yield SERVES

Number Of Ingredients 10

Ingredients

4 tbsp butter
4 medium brown onions, peeled and finely sliced
4 garlic cloves, peeled and sliced
1.2 litres vegetable stock, plus extra if required
250g (1¼ cups) puy lentils, washed
Handful fresh parsley leaves, roughly chopped
1 lemon, zest and juice
Handful fresh mint leaves, roughly chopped
1 small French baguette, thickly sliced
150g gruyere cheese, grated

Steps:

1. Heat a large heavy-based pot over medium heat and melt the butter. Add sliced onions and cook for 20 minutes until well softened and golden.

2. Add garlic and cook for a few more minutes until garlic is soft and translucent. Add stock and bring to a simmer. Add lentils and simmer over low heat for about 30 minutes or so, until the lentils are tender but still holding their shape.

3. Remove from heat and stir in parsley, lemon zest and juice. Season with salt and pepper and finish with fresh mint to taste. If the soup is too thick, add a little extra stock or water. To make the cheese croutons, grill the bread on one side, turn and sprinkle with cheese. Grill until cheese melts and turns golden. Ladle soup into bowls and serve immediately with grilled cheese croutons.

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Total Time 1 hours 30 minutes
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Calories 228.5 per serving

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Calories 372 calorie per serving

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Total Time 1 hour 10 minutes

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