FRENCH LENTIL AND VEGETABLE SOUP RECIPE - INA GARTEN ...
One of Bobbi Brown's winter staples, this hearty lentil soup—from the Barefoot Contessa Cookbook—gets its robust flavor from small, green French lentils. Also called Le Puy lentils, they are high in soluble fiber, a cholesterol fighter, and less starchy than common brown lentils. Look for French lentils at specialty shops or cybercucina.com (800-796-0116). Warming Soup Recipes
Provided by Ina Garten
Total Time 1 hours 45 minutes
Yield 8 to 10
Number Of Ingredients 15
Steps:
- In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
- Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
- Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
FRENCH LENTIL SOUP RECIPE | ALLRECIPES
French lentils join sauteed aromatics in your slow cooker, resulting in an easy and tasty vegetarian soup that's perfect any night of the week. Serve with fresh bread, soda bread/crackers, or croutons.
Provided by SHubrich
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
- Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
- Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.
Nutrition Facts : Calories 189.1 calories, CarbohydrateContent 25.8 g, FatContent 5.5 g, FiberContent 11 g, ProteinContent 8.9 g, SaturatedFatContent 0.8 g, SodiumContent 401.8 mg, SugarContent 4.6 g
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FRENCH LENTIL AND VEGETABLE SOUP RECIPE - INA GARTEN ...
One of Bobbi Brown's winter staples, this hearty lentil soup—from the Barefoot Contessa Cookbook—gets its robust flavor from small, green French lentils. Also called Le Puy lentils, they are high in soluble fiber, a cholesterol fighter, and less starchy than common brown lentils. Look for French lentils at specialty shops or cybercucina.com (800-796-0116). Warming Soup Recipes
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
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Reviews 5
Total Time 1 hours 45 minutes
- Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
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HEARTY VEGETARIAN LENTIL SOUP RECIPE - FOOD.COM
This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!
From food.com
Reviews 4.5
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Calories 125.6 per serving
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Nov 02, 2021 · Vegetarian French Lentil Soup: Recipe Notes. The base of this lentil soup combines French lentils with the typical soup “holy trinity” of onion, carrots, and celery. From there things get a little more interesting. Tomato paste adds depth of color and a little acid, while thyme and bay leaves add more aroma and flavor.
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