TUSCAN LENTIL SOUP RECIPES

ITALIAN LENTIL SOUP RECIPE | ALLRECIPES

Italian Lentil Soup Recipe | Allrecipes image

I wanted to make something substantial involving lentils... and this was truly delicious and colorful. My steak-and- potatoes-lovin' husband thought it was great, and he didn't even complain that it didn't have actual meat in it. Garnish with grated Romano or Parmesan cheese and serve with a nice crusty homemade bread.

Provided by lmac

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 medium onion, cut into large chunks
1 tablespoon minced garlic
1 cup dry lentils
4 cups water
2 (15 ounce) cans Italian-style diced tomatoes
3 cubes chicken bouillon
1 bay leaf
½ cup small pasta
1 medium zucchini, cut into large chunks
1 medium yellow squash, cut into large chunks
1 teaspoon dried basil, or to taste
½ teaspoon dried oregano, or to taste
ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.
Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.
Remove soup from heat and let sit for 30 minutes, covered.

Nutrition Facts : Calories 217.3 calories, CarbohydrateContent 36.8 g, CholesterolContent 0.3 mg, FatContent 3.1 g, FiberContent 14.1 g, ProteinContent 11.8 g, SaturatedFatContent 0.5 g, SodiumContent 894.6 mg, SugarContent 8.2 g

SLOW-COOKER TUSCAN WHITE BEAN AND LENTIL SOUP RECIPE ...

Slow-Cooker Tuscan White Bean and Lentil Soup Recipe ... image

Pantry staples like dried lentils and canned beans make up the bulk of this soup and boost the fiber to cover more than half your daily goal. Want to make it in your Instant Pot? Click here for the recipe.

Provided by Jamie Vespa, MS, RD

Total Time 430 minutes

Yield Serves 6 (serving size: about 1 1/2 cups)

Number Of Ingredients 15

Ingredients

4 cups lower-sodium vegetable broth
2 (15-oz.) cans unsalted Great Northern beans, drained and rinsed
1 cup uncooked brown or green lentils, rinsed
1 cup water (increase to 2 cups for Instant Pot)
1 cup chopped yellow onion
3/4 cup chopped carrot
1 (2-inch) Parmesan cheese rind
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 bay leaf
4 cups coarsely chopped rainbow chard
2 tablespoons fresh lemon juice
2 ounces Parmesan cheese, grated (about 1/2 cup)

Steps:

Combine broth, beans, lentils, 1 cup water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in a 5- to 6-quart slow cooker. Cover and cook on low until lentils are tender, 7 to 8 hours. Stir in chard and lemon juice. Cover and cook on low until chard is wilted, about 30 minutes. Remove and discard cheese rind and bay leaf. Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.

Nutrition Facts : Calories 308, CarbohydrateContent 50 g, FatContent 5 g, FiberContent 15 g, ProteinContent 17 g, SaturatedFatContent 2 g, SodiumContent 502 mg, SugarContent 5 g, UnsaturatedFatContent 3 g

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Combine broth, beans, lentils, 2 cups water, onion, carrot, Parmesan rind, garlic, thyme, pepper, salt, and bay leaf in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 15 minutes. Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and add chard and lemon juice. Stir until chard is wilted, about 2 minutes. Remove and discard cheese rind and bay leaf. Divide soup evenly among 6 bowls. Sprinkle evenly with Parmesan.

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