LENTIL VEGETABLE RECIPE RECIPES

LENTIL VEGETABLE SOUP RECIPE - FORKS OVER KNIVES

Lentil Vegetable Soup Recipe - Forks Over Knives image

This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they like it is that I chop all of the vegetables really small. And, like most of the soups I make, if you don’t have an ingredient, such as carrot or spinach, leave it out or substitute another favorite ingredient. From drmcdougall.com

Provided by FORKSOVERKNIVES.COM

Prep Time 15 minutes

Cook Time 2 hours

Number Of Ingredients 8

Ingredients

2 small onions, finely chopped
2 carrots, finely chopped
6 small white potatoes, finely chopped
1 16-ounce bag brown lentils
1 15.5-ounce can fire roasted tomatoes, diced
8 cups vegetable broth or water
1-2 cups finely chopped spinach
salt and pepper to taste

Steps:

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

LENTIL LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lentil Loaf Recipe: How to Make It - Taste of Home image

This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 17

Ingredients

3/4 cup brown lentils, rinsed
1 can (14-1/2 ounces) vegetable broth
1 tablespoon olive oil
1-3/4 cups shredded carrots
1 cup finely chopped onion
1 cup chopped fresh mushrooms
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1 cup shredded part-skim mozzarella cheese
1/2 cup cooked brown rice
1 large egg
1 large egg white
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons tomato paste
2 tablespoons water

Steps:

Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Transfer to prepared loaf pan. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 213 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 580mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

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LENTIL VEGETABLE SOUP RECIPE - FORKS OVER KNIVES

This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they like it is that I chop all of the vegetables really small. And, like most of the soups I make, if you don’t have an ingredient, such as carrot or spinach, leave it out or substitute another favorite ingredient. From drmcdougall.com
From forksoverknives.com
Reviews 4.8

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

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LENTIL SOUP WITH BEEF RECIPE | GIADA DE LAURENTIIS | FOOD ...

From foodnetwork.com
Reviews 4.7
Total Time 2 hours 15 minutes
Category main-dish
Cuisine italian

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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SPINACH, SWEET POTATO & LENTIL DHAL RECIPE | BBC GOOD FOOD

A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course, Supper
Cuisine Indian
Calories 397 calories per serving

Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

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LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Lunch
Calories 138 calories per serving

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.

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LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES

This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 236 calories per serving

1. Peel and finely chop the onions and carrots, trim and finely chop the celery, and peel and finely slice the garlic. Finely chop the bacon.
2. Heat a lug of olive oil in a large pan over a medium heat, add the bacon and fry slowly until the bacon starts to release all its tasty fat and goes crispy, then crumble in the dried chilli, and add the dried thyme, onion, carrot, celery and garlic.
3. Cook gently with the lid on for about 15 minutes, or until all the vegetables are soft, then add the lentils and 1 litre water or vegetable stock.
4. Bring to the boil and simmer until the lentils are soft (check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly).
5. Drain, then tip in the cannellini beans and, if the soup’s a little thick, add a splash more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and black pepper.
6. Meanwhile, pick and finely chop the parsley.
7. Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.

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LENTIL LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME

This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Dinner
Calories 213 calories per serving

Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Transfer to prepared loaf pan. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

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LENTIL VEGETABLE SOUP RECIPE - FORKS OVER KNIVES

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

See details

LENTIL LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME

Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Transfer to prepared loaf pan. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.

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