LENTIL AND VEGETABLE SOUP RECIPES

Name: Lentil Vegetable Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 8 to 10 servings
Ingredients: 1 pound French green lentils; 4 cups chopped yellow onions (3 large onions); 4 cups chopped leeks, white part only (2 leeks); 1 tablespoon minced garlic (3 cloves); 1/4 cup good olive oil, plus additional for drizzling on top; 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried; 1 teaspoon ground cumin; 3 cups medium-diced celery (8 stalks); 3 cups medium-diced carrots (4 to 6 carrots); 3 quarts chicken stock; 1/4 cup tomato paste; 2 tablespoons red wine or red wine vinegar; Freshly grated Parmesan cheese

LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK

Lentil Vegetable Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

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. Cover 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 and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Nutrition Facts : Calories 462 calorie, FatContent 13 grams, SaturatedFatContent 2.5 grams, CholesterolContent 11 milligrams, SodiumContent 1400 milligrams, CarbohydrateContent 64 grams, FiberContent 13 grams, ProteinContent 25 grams, SugarContent 14 grams

WINTER VEGETABLE & LENTIL SOUP RECIPE - BBC GOOD FOOD

Winter vegetable & lentil soup recipe - BBC Good Food image

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 9

Ingredients

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander

Steps:

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
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.

Nutrition Facts : Calories 264 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 13 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.4 milligram of sodium

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