Creamy Lentil Noodle Soup Recipes

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

THE BEST LENTIL SOUP

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.

CREAM OF LENTIL SOUP

Steps:

• In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

LENTIL NOODLE SOUP

Steps:

• In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.
• Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.
• Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.
• Then add in the pasta stir and cook until pasta is tender.
• Simmer until ready to eat.
• Serve in bowls and sprinkle with Parmesan cheese if desired.