My Texas Aunties Lentil Soup Recipes

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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.

MY TEXAS AUNTIE'S LENTIL SOUP



My Texas Auntie's Lentil Soup image

Make and share this My Texas Auntie's Lentil Soup recipe from Food.com.

Provided by Mom10

Categories     Spaghetti

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb lentils
2 cups onions, chopped
2 garlic cloves, minced
14 cups water
1 lb ground beef
1 tablespoon dill seed
1 teaspoon pepper
1 (15 ounce) can tomato sauce
6 ounces spaghetti, broken into 1 inch pieces

Steps:

  • Simmer lentils, onion, and garlic in water over low heat 2 hours, stirring frequently.
  • Brown beef and add with spices and tomato sauce. Simmer an additional hour.
  • Add spaghetti, stir in well, and cook 12 - 15 minutes until noodles are done.

Nutrition Facts : Calories 240.2, Fat 7.5, SaturatedFat 2.8, Cholesterol 30.8, Sodium 268, Carbohydrate 27.9, Fiber 5.5, Sugar 4.5, Protein 15.8

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