Lentil Soup Truly Good And Easy Eat Your Lentils Recipes

ITALIAN LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat.
• Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
• Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
• Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
• Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
• Next, add in the broth and bay leaf.
• Bring to a boil for a few minutes and then lower the heat to a simmer.
• Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
• Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
• If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
• When ready to serve, remove the bay leaf.
• Ladle into serving bowls and drizzle on some olive oil.
• Add in red pepper flakes, if using.
• SLOW COOKER DIRECTIONS:
• Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
• Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
• Stir in the kale during the last hour of cooking.
• Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
• Serve warm, garnished with optional toppings if desired.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

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!

WINTER LENTIL VEGETABLE SOUP

Steps:

• Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
• Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

15-MINUTE LENTIL SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

SIMPLE LENTIL VEGETABLE SOUP

Steps:

• Rinse lentils. Place in a heat-proof bowl and pour boiling water over the top. Let sit 20 minutes.
• While the lentils soak, chop and saute the vegetables. To saute, set a large soup pot over medium heat.
• When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until tender, about 10 minutes. Add garlic, thyme, cumin, salt, and pepper. Cook, stirring
• frequently, for one minute.
• Add the vegetable broth and the tomato paste. Drain the lentils, discarding the soaking water, and add them to the pot. Increase heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
• Remove from heat and stir in the red wine vinegar. Taste and add additional salt and pepper if
• desired.
• Scoop into bowls and serve. If you like, drizzle with a little more olive oil and an optional topping if desired.

LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)

Steps:

• Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
• Cook vegetables 10-15 minutes, until softened.
• Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.

LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)

Steps:

• Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
• Cook vegetables 10-15 minutes, until softened.
• Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.