Hearty Lentil Soup I Recipes

HEARTY ITALIAN LENTIL SOUP

Steps:

• Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
• Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
• In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

HEARTY VEGGIE LENTIL SOUP

Steps:

• In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender. , Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.

HEARTY LENTIL AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Break sausage into chunks and put in the pot; cook and stir until completely browned, 5 to 7 minutes.
• Transfer cooked sausage to a slow cooker. Add water, chicken broth, tomatoes, lentils, onion, celery, carrot, and garlic. Season mixture with garlic powder, parsley, oregano, pepper, basil, rosemary, and salt.
• Cook on Low until lentils are tender, about 4 hours.
• Stir cabbage into the soup; continue cooking until the cabbage is softened, 15 to 20 minutes.

HEARTY LENTIL SOUP

Steps:

• In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

HEARTY LENTIL SOUP I

Steps:

• Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
• In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

HEARTY LENTIL AND WHITE BEAN SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 2 tablespoons in the stockpot; transfer bacon to a paper towel-lined plate. Add onion and carrot, and cook, stirring occasionally, until onions are translucent, about 3-4 minutes. Stir in garlic, thyme and bay leaves until fragrant, about 1 minute. Stir in chicken stock, lentils, wine and Parmesan rinds; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until lentils are almost tender, about 12-15 minutes. Stir in cannellini beans and tomatoes until lentils are completely tender, about 10-15 minutes more. Serve immediately with bacon, garnished with parsley, if desired.

HEARTY LENTIL SOUP (DUTCH OVEN RECIPE)

Steps:

• Mince 6 cloves of garlic, 1 onion (can use white, red, or yellow), and 2 stalks of celery.
• Chop 4-5 large carrots (about 3 cups) into slices. Make sure the carrots are of uniform thickness to ensure that they cook evenly.
• Heat cast iron Dutch oven or large soup pan and add 2 Tbsp. olive oil.
• Add the minced garlic, onions, and celery to the pan and saute for 4-5 minutes, stirring often.
• Add the chopped carrots along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often.
• Deglaze pan with 1/4 cup of vegetable stock or water if necessary.
• Add 1 1/4 cup brown lentils, 1 15 oz. can crushed tomatoes, 1 tsp. sugar, 4 cups vegetable stock, 1 tsp. Italian seasoning, and 1/4 tsp. kosher salt and pepper.
• Bring soup to boil, cover, and then reduce to a simmer/low boil.
• Cook for about 45 minutes covered. Stir the soup every so often. Check to see if lentils and carrots have softened around the 45-minute mark. Continue to cook for another 5-10 minutes if necessary.
• Add more vegetable stock to thin the soup out if necessary.
• Serve with a warm loaf of gluten free crusty bread (or regular bread if not gluten free) (optional).

HEARTY VEGETABLE LENTIL SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

HEARTY LENTIL SOUP II

Steps:

• In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
• Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

HEARTY VEGAN LENTIL SOUP

Steps:

• Place a medium or large pot on stove over medium heat. Add cooking oil and chopped onion. Cook for 5-6 minutes, until onion is tender.
• Add chopped carrots, celery, potatoes, lentils, diced tomatoes, vegetable broth, water, salt, pepper, garlic powder, cumin, and thyme. Turn heat up to high and bring soup to a boil. Turn heat back down to medium-low and lightly simmer for 25-30 minutes, or until lentils and potatoes are both tender.
• Run a potato masher through the soup (or use a fork) to lightly mash some of it to thicken. Chop fresh spinach or kale. Add spinach/kale and lemon juice to the soup and allow the greens to wilt. Enjoy!
• Store leftover soup in the fridge for up to 5 days, or freeze in large containers or pint-size mason jars for individual servings up to 3 months.

HEARTY VEGAN LENTIL SOUP

Steps:

• Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
• Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 - 35 minutes, stirring occasionally.
• Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
• Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
• Serves 6
• Leftovers will keep in the refrigerator for 4 - 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 - 3 months.

HEARTY LENTIL SOUP

Steps:

• Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
• Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
• Remove the bay leaves from the soup. Stir in the cilantro and serve.