Lentil Soup With Roasted Vegetables Recipes

LENTIL VEGETABLE SOUP

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.

SPICED LENTIL AND ROASTED VEGETABLE SOUP

Steps:

• Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
• Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
• Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
• Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
• Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
• Bring to a boil and then simmer, covered.
• When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
• Simmer for 20 mins then season to taste with fresh black pepper and salt.
• Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
• Serve with a drizzle of good olive oil on top.

LENTIL SOUP WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 450°F. Arrange first 5 ingredients on large nonstick baking sheet. Drizzle with oil. Roast vegetables 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer. Cool slightly (do not clean baking sheet).
• Scoop eggplant pulp from peel into processor; discard peel. Add onion and garlic to processor; purée until smooth. Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine in small bowl.
• Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with eggplant mixture. Add 4 cups water, lentils and cumin and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes. Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer. Season with salt and pepper.
• Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve.

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.

VEGETABLE LENTIL SOUP

Steps:

• Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.