Alyas Grannys Lentil Soup Recipes

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THE BEST LENTIL SOUP



The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

  • Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
  • Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
  • Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTIL AND SAUSAGE SOUP



Lentil and Sausage Soup image

Lentil soup flavored with sausage. Serve with Romano cheese sprinkled on top of each serving bowl.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 3h15m

Yield 10

Number Of Ingredients 18

½ pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 tablespoon salt, or to taste
½ teaspoon black pepper
½ pound ditalini pasta

Steps:

  • Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
  • Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

Nutrition Facts : Calories 353 calories, Carbohydrate 50.2 g, Cholesterol 17.3 mg, Fat 8 g, Fiber 16 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 1008.5 mg, Sugar 5.1 g

LENTIL SOUP I



Lentil Soup I image

A very easy soup to prepare and can be enjoyed any day.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h40m

Yield 10

Number Of Ingredients 10

½ cup brown lentils
½ cup red lentils
4 cups water
2 potatoes, peeled and quartered
1 stalk celery, finely chopped
1 carrot, finely chopped
3 tablespoons chicken bouillon powder
3 whole cloves
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes.
  • Add quartered potatoes and cook until tender.
  • When potatoes are cooked, remove into a mixing bowl; mash and set aside.
  • Add carrots, onion, celery, and chicken soup base to pot and simmer, covered, for about 30 minutes or until lentils are soft.
  • Add cloves, salt, and pepper and simmer for another 15 minutes.
  • Now add mashed potatoes, mix well and just bring to boil. Adjust seasonings to taste. Remove and discard cloves before serving.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 20.7 g, Cholesterol 1.1 mg, Fat 0.6 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 0.1 g, Sodium 716.2 mg, Sugar 1.6 g

LENTIL SOUP



Lentil soup image

Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day

Provided by Member recipe by bevieevey

Categories     Lunch, Soup, Starter

Time 1h10m

Number Of Ingredients 5

2l vegetable or ham stock
150g red lentils
6 carrots, finely chopped
2 medium leeks, sliced (about 300g)
small handful of chopped parsley, to serve

Steps:

  • Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
  • 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.

Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium

SUNNY LENTILS



Sunny Lentils image

This is a wonderfully bright and healthy recipe that I created one day when I was looking to use up the rest of my red lentils and fell in love with this flavor combination. Brown lentils could probably also be used, but would require more cooking time and more water for simmering as the tiny red lentils cook much faster than brown. You can add your own spices to your taste preference. I think crushed pineapple would work well in this recipe for more of a tropical flavor.

Provided by S.M.V.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
⅓ cup onion, chopped
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 tablespoon minced garlic
½ teaspoon dried tarragon
¼ teaspoon curry powder
salt and ground black pepper to taste
1 (15 ounce) can petite diced tomatoes in juice
¾ cup red lentils
2 tablespoons shredded sweetened coconut
water

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
  • Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 28.3 g, Fat 4.9 g, Fiber 6.9 g, Protein 10.9 g, SaturatedFat 1.1 g, Sodium 219.8 mg, Sugar 5.6 g

ALYA'S GRANNY'S LENTIL SOUP



ALYA'S GRANNY'S LENTIL SOUP image

Categories     Soup/Stew

Yield ? servings

Number Of Ingredients 1

Steps:

  • chop onion and crush garlic, chop celery and carrots, courgettes and parsnips into smallish bits, sweat the whole lot in a pan until softish. (sorry, I cook by eye. recipes a bit useless). Make up some meatballs as you like them. Brown to seal. Place onto the vegetables. Add good amount of tomato puree, salt (not too much), mixed spice, turmeric, cayenne pepper to taste, ground pepper and pour in stock. For extra authenticity, crush and put in one dried lime. Two - three cups of red lentils. Simmer until lentils done and meatballs firm. Keep tasting.

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