Lentil Soup Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LENTIL SOUP BREAD



Lentil Soup Bread image

A great quick and easy bread that goes well with stews, meats with gravy, and other comfort foods! This is a nice brown bread. Although it is made with white flour, the lentils make it a healthy choice!

Provided by Modaba

Categories     Breads

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

3 cups self-rising flour
3 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 (18 1/2 ounce) can progresso lentil soup

Steps:

  • Preheat oven to 375 degrees. Combine all ingredients. If dough seems dry, add just enough water to combine all dry ingredients easily into a moist dough. Put mixture in a greased loaf pan. Bake for 45 minutes. Remove from oven. Spread butter over top of loaf. Place back in oven and bake for another 10 to 15 minutes.

Nutrition Facts : Calories 220.8, Fat 0.9, SaturatedFat 0.1, Sodium 716.5, Carbohydrate 45.5, Fiber 2.8, Sugar 5, Protein 6.8

LENTIL SOUP IN BREAD BOWLS



Lentil Soup in Bread Bowls image

Provided by Molly Yeh

Categories     appetizer

Time 4h55m

Yield 4 servings

Number Of Ingredients 21

1 cup (5 ounces/140 grams) diced pancetta
1 small yellow onion (120 grams), small dice
1 jalapeño (or serrano) pepper, minced (remove seeds for less spice)
1/2 teaspoon kosher salt, plus more to taste
2 cloves garlic, minced
Cooking oil, as needed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons tomato paste
1 1/2 cups (340 grams) red lentils, rinsed and drained
One 14.5-ounce can crushed tomatoes
6 cups (1440 grams) low-sodium chicken broth
Freshly ground black pepper
Extra-virgin olive oil, whole milk Greek yogurt and fresh cilantro leaves, for serving
Bread Bowls, recipe follows (or you can just eat the soup in regular bowls)
5 1/4 cups (700 grams) bread flour, plus more for dusting
1/2 cup (50 grams) dry milk powder
2 1/4 teaspoons instant yeast
2 teaspoons kosher salt
2 cups (480 grams) warm water
2 tablespoons (30 grams) olive oil, plus more for oiling the bowl

Steps:

  • Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
  • Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
  • Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
  • Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
  • Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
  • Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.

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 BREAD



Lentil Bread image

Lentils pack a little extra protein and fiber to this fragrant and flavorful brad shared by Mike Buescher from Ft. Wayne, Indiana. Writes Mike, "I grew up on a farm where bread was baked weekly...and have been making my own bread for over 20 years. I like to experiment with all types of grains and flours to make very hearty loaves. This is a favorite."

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 3 loaves (12 slices each).

Number Of Ingredients 13

3/4 cup lentils, rinsed
1-1/2 cups water
4-1/2 teaspoons finely chopped onion
1 garlic clove, minced
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1-1/2 cups warm fat-free milk (110° to 115°)
1/4 cup olive oil
1/4 cup sugar
1 tablespoon grated Parmesan cheese
1 tablespoon salt
1 cup whole wheat flour
6 to 7 cups bread flour

Steps:

  • In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 0 protein.

More about "lentil soup bread recipes"

EASY LENTIL BREAD (JUST 3 INGREDIENTS) - NOURISHINGNIKI.COM
Sep 29, 2024 Soak for at least 6 hours. I like to soak them overnight so that I can bake the bread in the morning. Step Two: Once soaked, drain and rinse the lentils. Step Three: Add the lentils, …
From nourishingniki.com
3.9/5 (12)
Calories 126 per serving
Category Bread, Snack


EASY LENTIL BREAD (GLUTEN FREE + VEGAN) | A TREAT LIFE
Jun 17, 2020 Instructions. Begin by rinsing the lentils then placing them in a large bowl. Fill the bowl with enough water (room temp is fine) to cover the lentils by a couple inches. Soak the …
From atreatlife.com
Estimated Reading Time 5 mins


LENTIL SOUP WITH CRUSTY BREAD | SANDY RECIPE
Oct 25, 2024 Each serving of this soup is about 2 cups. It has 420 calories, 56 grams of carbs, 18 grams of protein, and 22 grams of fiber. It’s a nutrient-packed soup that keeps you full and …
From sandysrecipes.com


LENTIL AND VEGETABLE SOUP WITH CRUSTY BREAD
Step 3. Add sweet potato, tomatoes, lentils, vegetable stock and water to the pot and bring to the boil. Reduce heat and simmer, partially covered, for 20-25 minutes or until sweet potato is …
From heartfoundation.org.au


RED LENTIL SOURDOUGH BREAD - THE FRESH LOAF
Oct 1, 2014 Let it sit at room temperature for around 7-8 hours or until the starter has doubled. Main Dough Procedure. Mix the flours and lentils with the main dough water for about 1 …
From thefreshloaf.com


SLOW COOKER LENTIL SOUP - MYPLATE
This recipe made me love lentils even more. I stir fried the veggies for a couple minutes before adding the rest because I really like the fried taste of the onions. I added some more of these …
From myplate.gov


RECIPE OF THE MONTH: MEDITERRANEAN LENTIL SOUP
1 day ago Infused with a blend of cumin, coriander, and a hint of lemon, lentil soup offers a delightful balance of earthy and tangy notes. Mediterranean lentil soup is perfect as a …
From uwaterloo.ca


LENTIL AND VEGETABLE SOUP RECIPE | ARLA RECIPE | ARLA UK
The joy of homemade soup is unlike anything else, and our lentil and vegetable soup stands as a great example of that. This recipe brings together the nutty taste of red lentils with a mix of …
From arlafoods.co.uk


23 BEST VEGAN SOUP RECIPES | IDEAS FOR VEGAN SOUPS - TASTE OF …
May 13, 2024 Serve the soup with a simple vegan side, salad or a loaf of crusty bread. ... Pumpkin sets this lentil soup apart from the many other recipes out there. The pumpkin adds a …
From tasteofhome.com


SLOW COOKER PUMPKIN AND RED LENTIL SOUP - EASY PEASY SLOW COOK
Recipe Tips. For extra flavor, roast the pumpkin cubes in the oven at 400°F for 20 minutes before adding to the slow cooker; this brings out a rich, caramelized sweetness in the soup.
From easypeasyslowcook.com


LENTIL SOUP WITH WHOLE-GRAIN BREAD - HEALTHYEATINGGURU.COM
Instructions: 1. Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are …
From healthyeatingguru.com


FLOURLESS RED LENTIL BREAD RECIPE (VEGAN AND GLUTEN …
Spread it well in a pound cake mold, and level the surface well, using a spatula. Step 5. Add a nice sprinkling of sesame seeds to the surface, then bake inside of the oven at 356°F (180°C) for 45 minutes. Step 6. Take the bread out and let it …
From cookist.com


NADIYA'S LENTIL SOUP AND SODA BREAD RECIPE - BBC FOOD
Method. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. For the soda bread, put the flours, salt, bicarbonate of soda and five-spice into a large bowl and mix well.
From bbc.co.uk


THIS RED LENTIL BREAD WILL KEEP YOU FULL UNTIL LUNCH—GUARANTEED!
Jun 18, 2024 Mix Ingredients: Pour 3/4 cup (200 milliliters) water into the bowl. Thoroughly mix all the ingredients together until well combined. Blend the Batter: Scoop the mixture into a …
From foodhow.com


HEARTY BACON LENTIL SOUP - THEFOODIEAFFAIR.COM
4 days ago Storage – This bacon lentil soup can be stored in an airtight container in the refrigerator for up to 3 days. Freezing – This soup also freezes well, making it a great option …
From thefoodieaffair.com


A HOT BOWL OF SPICY LENTIL SOUP WITH BUTTERED BREAD - JOY THE BAKER
Dec 14, 2011 Add the garlic, cumin, and chili flakes, and cook for one minute more. Add the sausage back to the pan. Stir to incorporate. Add the lentils and chicken stock. Reduce the …
From joythebaker.com


25+ FLAVORFUL LEBANESE LENTIL SOUP RECIPES FOR EVERY SEASON
2 days ago Stir in the chopped tomato and cook for another 5 minutes, allowing the tomatoes to break down. Add the rinsed lentils and vegetable broth (or water), and bring to a boil.
From chefsbliss.com


LENTIL FLATBREAD RECIPE
Mar 25, 2024 Grease lightly with olive oil and allow to get hot. Add 1/4 to 1/3 cup of batter to the hot pan. Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Lower heat …
From allrecipes.com


LENTIL SOUP RECIPE - COOK WITH NABEELA
Heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until translucent. Add the tomatoes and cook for 3-4 minutes, until softened. Then add the garlic, …
From cookwithnabeela.com


EASY SCOTTISH LENTIL SOUP - NEILS HEALTHY MEALS
Oct 30, 2018 Sugar 2g 2%. Protein 11g 22%. Vitamin A 3413IU 68%. Vitamin C 3mg 4%. Calcium 40mg 4%. Iron 3mg 17%. 18 ratings without comment. Easy Scottish lentil soup is the authentic healthy red lentil soup from Scotland. This …
From neilshealthymeals.com


VEGAN BUTTERNUT SQUASH SOUP IN SLOW COOKER – DUMP-AND-GO …
22 hours ago For a heartier option, a slice of whole-grain bread or a fluffy lentil dinner roll can make this light soup feel more filling. Paired with a Salad: A simple arugula or mixed greens …
From lentillovingfamily.com


LENTIL SOUP (SERIOUSLY AMAZING!) - RECIPETIN EATS
Mar 23, 2020 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 …
From recipetineats.com


TURKEY AND LENTIL SOUP - EASY PEASY FOODIE
How to make Turkey and Lentil Soup. This Turkey and Lentil Soup is super simple to make. All you need to do is fry diced onions, carrots, celery and garlic in a large pan over a low heat. …
From easypeasyfoodie.com


LENTIL SOUP - TWO PEAS & THEIR POD
Apr 6, 2021 Instructions. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper and cook until tender, about 5-7 minutes. Stir in the garlic and cook for one more minute. Add the dried bay …
From twopeasandtheirpod.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #healthy     #5-ingredients-or-less     #breads     #easy     #low-fat     #dietary     #low-cholesterol     #low-saturated-fat     #low-in-something     #3-steps-or-less     #4-hours-or-less

Related Search