Red Lentil Vegetable Soup Recipes

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.

RED LENTIL SOUP RECIPE WITH VEGETABLES

Steps:

• PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
• SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
• ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
• COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
• FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.

SMOKY CHICKPEA, RED LENTIL & VEGETABLE SOUP

Steps:

• In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
• Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

WINTER VEGETABLE & LENTIL SOUP

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

RED LENTIL AND VEGETABLE SOUP

Steps:

• Sauté the onion in oil over low heat for 5 minutes until soft.
• Add celery, carrots and garlic to the onions and stir to combine.
• Add kale, 1 cup at a time, until it's wilted.
• Sauté the vegetable mixture for 5 minutes.
• Before adding the lentils to the soup, check for any debris and rinse throughly in a sieve under running water.
• Add lentils, tomato sauce and spices.
• Add vegetable stock and water.
• Bring to a boil and turn down to simmer for 35 minutes.
• Stir occasionally while the soup cooks.
• When the soup is done, add two tablespoons of lemon and stir to combine.
• Use a hand blender to puree the soup to the desired consistency. I pureed about half of the soup.
• Makes 4 large bowls or 6 cups of soup.

RED LENTIL VEGETABLE SOUP

Steps:

• Combine vegetable boullion, herbs and spices, and about 6 cups water in a large pot and bring to a boil.
• Add rutabagas, onion, garlic, carrots, and dried mushrooms. Simmer for about 10 minutes.
• Add lentils and red pepper. Simmer for 15 more minutes. Add more water, if needed, to cover vegetables.
• Add cabbage and simmer 10 more minutes, or until cabbage is done. To prevent a cooked cabbage flavor, do not cover the soup.
• Remove dried mushrooms. Discard woody stems and dice caps. Return diced caps to pot.
• Taste for seasoning and add additional salt if needed. My boullion is salty enough that usually no additional salt is needed.
• Note: Red lentils cook quickly and I prefer them cooked to a "falling-apart" doneness. If you like firmer lentils, add in the last 15 minutes of cooking, or cook lentils separately and add to the finished soup.

LENTIL AND VEGETABLE SOUP

Steps:

• Peel and dice all vegetables and thoroughly wash leeks to remove any grit.
• Place all ingredients except beans and lentils into a large stock pot, cover and bring to the boil.
• Reduce heat and simmer until vegetables are tender (approx 25 minutes).
• Add washed and drained lentils to the pot and stir well. Check and stir at 10 minute intervals so lentils don't stick to the base of the pot.
• Cook until lentils are soft (approx 25 minutes) then add drained beans. Stir well and continue cooking to produce a thick soup. Can be served immediately with crusty bread although the flavour improves if served the next day.