LENTIL SOUP COOKING LIGHT RECIPES

Name: Summery Lentil Soup
Total time: 50 min
Yield: Serves 1 (serving size: 3 cups [with 2 cups leftovers])
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped red onion; 2 garlic cloves, minced; 1/2 small yellow bell pepper, chopped; 2 medium tomatoes, cored and chopped (about 2 cups); 1 (4-oz.) eggplant, chopped (about 1 cup); 2 tablespoons unsalted tomato paste; 2 1/2 cups water; 1/2 cup uncooked dried brown lentils; 2 bay leaves; 1 small zucchini, chopped (about 6 oz.); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons sliced scallion greens

SUMMERY LENTIL SOUP RECIPE | COOKING LIGHT

Summery Lentil Soup Recipe | Cooking Light image

This veggie-packed soup serves double duty: Eat 3 cups for dinner tonight, and save the remaining 2 cups for breakfast the next day. If you’d like a little heat, you can add a pinch of crushed red pepper.

Provided by Ann Taylor Pittman

Total Time 50 minutes

Yield Serves 1 (serving size: 3 cups [with 2 cups leftovers])

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1/2 cup chopped red onion
2 garlic cloves, minced
1/2 small yellow bell pepper, chopped
2 medium tomatoes, cored and chopped (about 2 cups)
1 (4-oz.) eggplant, chopped (about 1 cup)
2 tablespoons unsalted tomato paste
2 1/2 cups water
1/2 cup uncooked dried brown lentils
2 bay leaves
1 small zucchini, chopped (about 6 oz.)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons sliced scallion greens

Steps:

Heat a large saucepan over medium. Add oil, and swirl to coat. Add onion, garlic, and bell pepper; cook 3 minutes. Add tomatoes and eggplant; cook, stirring often, 5 minutes. Add tomato paste; cook, stirring constantly, 1 minute. Add 2 1/2 cups water, lentils, and bay leaves. Bring mixture to a boil; cover, reduce heat to medium-low, and simmer until lentils are almost tender, about 22 minutes. Stir in zucchini, salt, and black pepper; cook until lentils are tender and zucchini is crisp-tender, about 6 minutes. Discard bay leaves. Ladle 3 cups soup into a large bowl, and top with sliced scallion greens. (Reserve remaining 2 cups soup for tomorrow's breakfast.)

Nutrition Facts : Calories 392, CarbohydrateContent 61 g, FatContent 10 g, FiberContent 13 g, ProteinContent 19 g, SaturatedFatContent 1 g, SodiumContent 783 mg, SugarContent 14 g, UnsaturatedFatContent 8 g

HERBY LENTIL-AND-SAUSAGE SOUP RECIPE | COOKING LIGHT

Herby Lentil-and-Sausage Soup Recipe | Cooking Light image

Dried brown lentils are inexpensive and quick-cooking—perfect for a hearty weeknight dinner. They hold their shape well after being cooked, so thise soup is a good one to make ahead.; Tthe spinach will lose its vibrant color after stored, so either add it when reheating the soup, or make your peace with the darker color. Here’s a super-simple soup tip: Simmering with thyme sprigs infuses the soup with flavor without the painstaking work of pulling those little leaves off the stems. For a vegetarian version of the soup, leave out the sausage and switch to unsalted vegetable stock; add a spoonful of white miso if it needs more depth.

Provided by Ann Taylor Pittman

Total Time 40 minutes

Yield Serves 8 (serving size: about 1 cup)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 cup chopped carrot
2/3 cup chopped celery
8 ounces sweet pork Italian sausage, casings removed
6 cups unsalted chicken stock (such as Swanson)
1 1/2 cups dried brown lentils
6 thyme sprigs
3 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon kosher salt
1 teaspoon black pepper
9 ounces fresh baby spinach

Steps:

Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; cook, stirring often, 5 minutes. Add sausage; cook, stirring often, until crumbled and no longer pink, about 3 minutes. Add stock, lentils, thyme, and bay leaves; bring to a boil. Cover and reduce heat to medium; simmer until lentils are tender, about 20 minutes. Add parsley, salt, pepper, and spinach; cook, stirring constantly, until spinach wilts, about 1 1/2 minutes. Discard thyme sprigs and bay leaves.

Nutrition Facts : Calories 303, CarbohydrateContent 30 g, CholesterolContent 22 mg, FatContent 12.9 g, FiberContent 6 g, ProteinContent 18 g, SaturatedFatContent 3.8 g, SodiumContent 593 mg, SugarContent 3 g

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