LENTIL SOUP | PORK RECIPES | JAMIE OLIVER RECIPES
This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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).
- 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.
- Meanwhile, pick and finely chop the parsley.
- Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread for dunking.
Nutrition Facts : Calories 236 calories, FatContent 12.4 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
FRENCH LENTIL SOUP RECIPE | EPICURIOUS
Provided by EPICURIOUS.COM
Total Time 1 hour 10 minutes
Prep Time 35 minutes
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
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Reviews 5
Total Time 45 minutes
Calories 204 per serving
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
GREEK LENTIL SOUP (FAKES) RECIPE | ALLRECIPES
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Reviews 4.5
Total Time 1 hours 20 minutes
Category Lentil Soup
Calories 357.4 calories per serving
- Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.
LENTIL SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Lunch, Soup, Starter
Calories 219 calories per serving
- Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT
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.
VEGAN LENTIL SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 512 calories per serving
Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down
While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy
Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend.
To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.
LENTIL SOUP WITH LEMON AND TURMERIC - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 1 hours 0 minutes
Cuisine Egyptian
Calories 298 per serving
- Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.
RED LENTIL & CHORIZO SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Lunch, Main course
Cuisine Mexican
Calories 260 calories per serving
- Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT
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.
VEGAN LENTIL SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 512 calories per serving
Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down
While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy
Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend.
To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.
LENTIL SOUP WITH LEMON AND TURMERIC - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 1 hours 0 minutes
Cuisine Egyptian
Calories 298 per serving
- Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.
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