LENTIL VEGETABLE SOUP RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Total Time 2 hours 5 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Nutrition Facts : Calories 462 calorie, FatContent 13 grams, SaturatedFatContent 2.5 grams, CholesterolContent 11 milligrams, SodiumContent 1400 milligrams, CarbohydrateContent 64 grams, FiberContent 13 grams, ProteinContent 25 grams, SugarContent 14 grams
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
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
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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