LENTIL SOUP WITH MEAT RECIPE RECIPES

Name: French Lentil Soup
Prep time: 35 min
Total time: 10 min
Yield: Makes 6 servings
Ingredients: 3 tablespoons extra–virgin olive oil; 2 cups chopped onions; 1 cup chopped celery stalks plus chopped celery leaves for garnish; 1 cup chopped carrots; 2 garlic cloves, chopped; 4 cups (or more) vegetable broth; 1 1/4 cups lentils, rinsed, drained; 1 14 1/2–ounce can diced tomatoes in juice; Balsamic vinegar (optional)

FRENCH LENTIL SOUP RECIPE - EPICURIOUS

French Lentil Soup Recipe - Epicurious image

Provided by EPICURIOUS.COM

Total Time 1 hour 10 minutes

Prep Time 35 minutes

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish

1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional)

Steps:

Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 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-TOMATO SOUP RECIPE: HOW TO MAKE IT

Lentil-Tomato Soup Recipe: How to Make It image

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. —Michelle Curtis, Baker City, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 138 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 27g carbohydrate (9g sugars, FiberContent 9g fiber), ProteinContent 8g protein. Diabetic Exchanges 1 starch

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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.

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