Peppered Bacon, Mushroom, And Lentil Soup
French Lentil Soup with Sausage
Red-Lentil Soup
Veggie Lentil Soup
Tomato Lentil Soup
Lentil Soup
Vegetable Lentil Soup
Lentil Soup With Coriander And Tomatoes
Red Lentil Soup with Garam Masala
Spiced Parsnip and Red Lentil Soup
Peppered Bacon, Mushroom, And Lentil Soup
Nick Sundberg
Peppered bacon is available in most large supermarkets.
Serves 6-8
1/2 pound Peppered bacon, cut into 1/2-inch pieces
1 medium Onion, diced
2 stalks Celery, diced
1 1/2 cups Mushrooms, sliced
2 cups Chicken broth
2 cups Water
1/2 pound Lentils
1/2 teaspoon Thyme
2 Tablespoons Parsley, chopped
Salt and pepper to taste
Brown the bacon in a large soup pot. Add the celery and
onion. Cook until just soft. Add the mushrooms and cook for
three minutes longer. Add the remaining ingredients and
bring to a boil. Reduce the heat and simmer until the
lentils are soft (about 1 1/2 hours). Serve warm.
French Lentil Soup with Sausage
Gourmet
Active time: 15 min Start to finish: 45 min
3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (preferably French green)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 oz smoked sausage
1 tablespoon balsamic vinegar, or to taste
Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat
until hot but not smoking, then sauté onion, stirring occasionally,
until golden brown, about 6 minutes. Add carrots and celery and cook,
stirring, until softened, about 5 minutes. Add lentils, water, salt, and
pepper and bring to a boil, then reduce heat to moderate and cook,
covered, until lentils are tender, about 30 minutes.
While lentils are cooking, heat remaining tablespoon oil in a 10-inch
nonstick skillet over high heat until hot but not smoking, then brown
sausage on all sides, about 5 minutes. Cool sausage slightly on a
cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup
and stir in vinegar.
Makes 6 servings.
Red-Lentil Soup
Cooking Light
2-1/3 cups water, divided
1-1/2 cups dried small red lentils
1 teaspoon sugar
1/4 teaspoon ground turmeric
1 (14-1/2-ounce) can vegetable broth
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1-1/2 cups minced onion
3 garlic cloves, minced
2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
Cilantro sprigs (optional)
Combine 1-1/3 cups water, red lentils, sugar, turmeric, and broth in a
medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10
minutes or until lentils are very tender. Cool slightly. Place lentil
mixture in a food processor or blender; process until smooth. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the cumin
seeds; cook 30 seconds or until toasted. Add onion and garlic; sauté 10
minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup
water, juice, salt, and red pepper; cook until thoroughly heated.
Garnish with cilantro sprigs, if desired. Yield: 5 servings (serving
size: 1 cup).
Veggie Lentil Soup
iVillage Daily Recipe Newsletter
You don't need meat for a hearty soup. This vegetarian special is
perfect for a crowd! Serve with warm dark bread for a warm and filling
meal.
1 lb dry lentils
5 cups vegetable stock
3 clove garlic, chopped
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
1 cup fresh green beans, chopped
1 cup fresh spinach, chopped
1/3 cup tamari
1 tsp oregano
1 tsp fresh thyme
salt and pepper to taste
In your favorite soup pot, cook lentils in just enough water to cover.
When they are soft (usually in about an hour or less) add everything
else and simmer until the vegetables are cooked.
You may need to add more stock if it cooks down too much.
Substitution tip: Soy sauce may be substituted for tamari.
Prep time: 25 minutes
Cook time: 1 hour 30 minutes
Serves: 8
Tomato Lentil Soup
SueMealiea DietWatch
Great soup with high nutritional value - It's rich in vitamins, minerals
and dietary fiber. Bon-appetit!
1 onion, medium, raw
2 Tbsp olive oil; salad or cooking
1 red pepper
1 green pepper
2 ribs celery
1 clove garlic
1/3 cup tomato paste; canned
5 cups Swanson`s; Vegetable Broth
3 1/2 cups Rienzi; Peeled Tomatoes
2 cups Lentils; Cooked, Boiled, Without Salt
1/2 tsp Cinnamon
1 tsp Cumin
On medium heat, saute onion for 2 minutes.
Add peppers, celery, garlic, tomatoes, tomato paste, and celery stalk.
Simmer for 15 minutes.
Add lentils (precooked), cinnamon and cumin.
Cook for 10 minutes.
Add salt and pepper to taste.
Sprinkle with chopped scallions, parsley or cilantro.
Yield: 6 Servings
Lentil Soup
Elisabeth Morse 'The Healthy Eating Recipe Book, from first taste to
family meals'
Lentils make some of the most nourishing and satisfying soups.
Serves 4
100g (3 1/2oz) red lentils, rinsed
2 teaspoons oil
1 onion, peeled and chopped
2 carrots, scraped and diced
550 ml (1 pint) stock
salt and freshly ground black pepper (optional)
milk, for thinning
Place the lentils in a saucepan with enough water to cover and boil for
10 minutes. Drain. Heat the oil in the pan, add the onion and carrots,
cover and allow the vegetables to sweat until the onion is soft, about 5
minutes.
Return the lentils to the pan. Add the stock and season if you wish.
Cover, bring to the boil, reduce the heat and simmer gently for 45
minutes to 1 hour, or until the lentils are soft. Allow to cool and
blend or press through a sieve. Thin with milk to the desired
consistency, and adjust the seasoning. Serve hot.
Vegetable Lentil Soup
Gourmet
Can be prepared in 45 minutes or less.
2 tablespoons olive oil
1 medium yellow squash, cut into 1/2-inch cubes
1 medium onion, chopped
1 garlic clove, chopped
1/4 teaspoon curry powder
1/2 cup lentils, picked over and rinsed
3 cups water
1 1/2 cups chicken broth
1 cup packed escarole or spinach leaves, washed well, spun dry, and
chopped
2 plum tomatoes, peeled and chopped
1/4 cup chopped fresh parsley leaves
1 teaspoon red-wine vinegar
freshly ground black pepper
In a large saucepan heat 1 tablespoon oil over moderately high heat
until hot but not smoking and sauté squash, stirring occasionally, until
golden. Transfer squash to a bowl. Add remaining tablespoon oil to pan
and cook onion, stirring occasionally, until just tender. Reduce heat to
moderate. Stir in garlic and curry powder and cook, stirring, 1 minute.
Add lentils, water, and broth and simmer 20 minutes, or until lentils
are tender. Add squash and remaining ingredients except pepper and
simmer 3 minutes. Season soup with salt and freshly ground black pepper.
Serves 2 generously.
Lentil Soup With Coriander And Tomatoes
Mediterranean Cookbook, The Australian Women's Weekly Home Library
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
3/4 cup red lentils
2 x 410gram cans tomatoes
2 liters (8 cups) water
2 small chicken stock cubes, crumbled
1/3 cup chopped fresh parsley
1/3 cup chopped fresh coriander
2 teaspoons turmeric
1 teaspoon paprika
1 teaspoon cracked black peppercorns
pinch ground cumin
Heat oil in pan, add onions and garlic, cook, stirring, until onions are
soft. Stir in lentils, undrained crushed tomatoes, water, stock cubes,
parsley, coriander, turmeric, paprika and peppercorns, bring to boil,
simmer, uncovered, about 1V2 hours or until lentils are tender.
Reserve 2 cups of soup; blend or process remaining soup in batches until
smooth. Combine pureed soup and reserved soup in pan, stir until heated
through. Sprinkle soup with cumin just before serving.
Serves 6.
Soup can be made 3 days ahead.
Storage: Covered, in refrigerator.
Freeze: Suitable.
Microwave: Suitable.
Red Lentil Soup with Garam Masala
Gourmet
Garam means "hot" and masala means "spiced," though the mixture is not
chili-hot. Instead the classic garam masala spices called for in the
recipe-cardamom, cloves, black pepper, cumin, and cinnamon-are warmly
aromatic.
2 1/2 cups dried red lentils (about 1 pound), picked over
2 medium onions, chopped fine
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 teaspoon tumeric
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
6 cups water
2 cups chicken broth
In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in
a fine sieve.
In a 4-quart heavy saucepan cook onions in oil over moderate heat,
stirring occasionally, until golden. Stir in salt and spices and cook
over moderately low heat, stirring occasionally, 5 minutes. Stir in
lentils, water, and broth and simmer until lentils fall apart, about 25
minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
Transfer soup to a blender in batches and purée (use caution when
blending hot liquids), transferring to a bowl. In pan heat soup over
moderate heat, stirring, until hot and season with salt of necessary.
Makes about 12 cups, serving 6 as a main course.
Spiced Parsnip and Red Lentil Soup
The New York Times By Nigella Lawson
Time: 1 hour 15 minutes
2 1/2 pounds parsnips, peeled and in chunks
1 onion, peeled and quartered
1 clove garlic, peeled
1/4 cup olive oil (not extra virgin)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
2 cups red lentils
Grated zest and juice of 1 lemon
2 tablespoons Maldon sea salt or 1 tablespoon table salt, or to taste.
In a food processor, chop parsnips, onion and garlic together until
reduced to consistency of grated cheese.
Place a large soup pot over medium-low heat, and warm olive oil. Stir in
cumin, coriander, turmeric and cinnamon. Add parsnip mixture, and stir
well until coated.
Add lentils, lemon zest and juice and 3 quarts water. Bring to a boil,
then simmer until lentils are soft and mixture is thick, about 1 hour.
Season with salt. Add more water to adjust thickness of soup to taste;
soup will thicken on standing. Serve hot.
Yield: 14 cups (8 servings).
For the Holidays, Just a Trifle
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