LENTIL SOUP WITH RICE 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

EASIEST LENTIL SOUP RECIPE - NYT COOKING

Easiest Lentil Soup Recipe - NYT Cooking image

This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and it’s warming and velvety. Or dress it up as you like, either with one or two of the suggested garnishes listed in the recipe (see Tip), or with anything else in your pantry or fridge. If you’d like to make this in a pressure cooker, reduce the stock to 3 1/2 cups, and cook on high pressure for 12 minutes, allowing the pressure to release naturally.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

6 tablespoons extra-virgin olive oil, plus more as needed
1 large onion, diced
1 1/2 teaspoons kosher salt, plus more as needed
1 quart chicken, beef or vegetable stock, preferably homemade
1 cup brown or green lentils, rinsed
2 thyme or rosemary sprigs
1 to 2 garlic cloves, finely grated or pushed through a garlic press
1 teaspoon white-wine, sherry or cider vinegar, or lemon or lime juice, plus more to taste
1/2 cup thinly sliced radicchio, or red or green cabbage (optional)
1/2 cup parsley leaves, chopped
Toppings (see Tip)

Steps:

Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.

Nutrition Facts : @context http//schema.org, Calories 305, UnsaturatedFatContent 13 grams, CarbohydrateContent 29 grams, FatContent 16 grams, FiberContent 4 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SodiumContent 555 milligrams, SugarContent 4 grams

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