Green Lentil And Zucchini Soup Recipes

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LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

GREEN LENTIL AND VEGETABLE SOUP



Green Lentil and Vegetable Soup image

Make and share this Green Lentil and Vegetable Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Lentil

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 1/2 cups sliced leeks (light green and white parts only, thoroughly rinsed)
3/4 cup diced rutabaga (yellow turnip)
1/2 cup sliced carrot
1/2 cup sliced celery
1 cup diced new red potatoes
1 cup sliced mushrooms
1/2 cup fresh green beans or 1/2 cup frozen cut green beans
1/4 cup chopped green pepper
1/2 cup diced zucchini
5 cups water
1/4 cup chopped parsley
1/2 cup green lentil, rinsed
1 clove garlic, minced
1/2 teaspoon dried basil
1 1/4 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
  • Add water and bring to a boil.
  • Add lentils and basil and return to a boil.
  • Reduce heat, and simmer, covered, for 30 minutes.
  • Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
  • Add potato and simmer, covered, for another 10 minutes.
  • Add green beans, zucchini, parsley, garlic, salt, and pepper.
  • Return to a boil and simmer 5 minutes longer or until vegetables are tender.
  • Serve.

Nutrition Facts : Calories 112.1, Fat 3.7, SaturatedFat 0.5, Sodium 391.2, Carbohydrate 16.1, Fiber 5.5, Sugar 3.1, Protein 4.6

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