LENTIL SOUP WITH PASTA RECIPES

LENTIL SOUP RECIPE | ALLRECIPES

Lentil Soup Recipe | Allrecipes image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, CarbohydrateContent 48.2 g, FatContent 10 g, FiberContent 22.2 g, ProteinContent 18.3 g, SaturatedFatContent 1.4 g, SodiumContent 130.5 mg, SugarContent 3.3 g

LENTIL SOUP RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Lentil Soup Recipe | Giada De Laurentiis | Food Network image

Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Steps:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

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CARROT AND LENTIL SOUP | JAMIE OLIVER SOUP RECIPES

From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 0 calories per serving

1. Peel and finely chop the garlic, then peel and dice the carrots.
2. Heat the oil in a large pan on a medium heat, add the garlic, carrots and bouillon powder (see below), then fry gently for 5 minutes, or until softened, stirring regularly.
3. Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally.
4. Reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft. Sieve, blend, mash or leave the soup as is, then serve. For more information on stages of complementary feeding, click here.

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LENTIL SOUP WITH LEMON AND TURMERIC - EASY RECIPES FOR ...

This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to the soup.
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Reviews 4.9
Total Time 1 hours 0 minutes
Cuisine Egyptian
Calories 298 per serving

Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

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CURRIED LENTIL SOUP RECIPE | MYRECIPES

Full of bold flavor and chockful of veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.
From myrecipes.com
Reviews 4.5
Total Time 1 hours 25 minutes
Calories 401 calories per serving

Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.

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CARROT AND LENTIL SOUP | JAMIE OLIVER SOUP RECIPES

From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 0 calories per serving

1. Peel and finely chop the garlic, then peel and dice the carrots.
2. Heat the oil in a large pan on a medium heat, add the garlic, carrots and bouillon powder (see below), then fry gently for 5 minutes, or until softened, stirring regularly.
3. Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally.
4. Reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft. Sieve, blend, mash or leave the soup as is, then serve. For more information on stages of complementary feeding, click here.

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RED LENTIL SOUP | VEGETABLES RECIPES | JAMIE MAGAZINE

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 296 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
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4. Peel and finely slice the garlic, then finely slice the chilli. Pick the coriander leaves and set aside, then finely slice the stalks.
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From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 272.2 per serving

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