WINTER LENTIL VEGETABLE SOUP RECIPE | ALLRECIPES
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6 - 1 cup servings
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, CarbohydrateContent 21.9 g, CholesterolContent 1.7 mg, FatContent 0.6 g, FiberContent 8.1 g, ProteinContent 6.4 g, SaturatedFatContent 0.1 g, SodiumContent 938 mg, SugarContent 6.9 g
WINTER LENTIL SOUP RECIPE | MYRECIPES
This hearty lentil soup features deicious cold-weather vegetables such as kale and sweet potatoes. Fresh thyme and basil and canned tomatoes give this soup even more flavor.
Provided by MyRecipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using). Tip: Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. You can substitute green lentils, which taste slightly peppery. To Freeze: Omit the Parmesan. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months. To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).
Nutrition Facts : Calories 190 calories, CarbohydrateContent 31 g, FatContent 4.5 g, FiberContent 9 g, ProteinContent 10 g, SaturatedFatContent 1 g, SodiumContent 1070 mg, SugarContent 8 g
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