Rosemary Lentil Vegetable Soup Recipes

RED LENTIL SOUP WITH ROSEMARY AND LEMON

Steps:

• Peel and finely chop the onions, carrots and garlic.
• Wash the celery stalks and cut them in half lengthways. Then chop the long sticks into small dice.
• Optional stage (see note 2)Pour the olive oil into a large fry pan and once hot, sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour. Add in your carrots and celery garlic and cook for a further 3 minutes. Stir in the garlic and cook for another minute.
• Add the vegetables, red lentils, 2 tsp of the fresh rosemary and vegetable broth to the slow cooker and cook on low for 7 hours or high for 4 hours.
• Give your soup a vigorous stir to create a creamy texture and then add in the seasonings, the zest of the lemon and the additional teaspoon of fresh rosemary.
• You can blend it at this stage if you wish.
• Serve immediately or set to keep warm.
• Pour the olive oil into a large stock pot and once hot, reduce the heat and sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour.
• Add in your carrots and celery garlic and cook for a further 3 minutes.
• Stir in the garlic and cook for another minute.
• Add the red lentils to the pan along with 2 tsp of the fresh rosemary and vegetable broth.
• Cook over a low heat for 40 minutes until everything has softened.
• Give the soup a stir every now and then and once it has finished cooking stir it vigorously to give your soup a creamy texture.
• You can blend it at this stage if you wish.
• Finish the soup with the seasonings, the zest of the lemon and the remaining fresh rosemary.

ROSEMARY LENTIL VEGETABLE SOUP

Steps:

• Heat oil over medium-high flame in large pot.
• When the oil is heated, add onions and saute until translucent.
• Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
• Add remaining ingredients, except for spinach.
• Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
• Add spinach and cook for 5 more minutes.
• Adjust salt to taste.
• Allow to sit for 15 minutes before serving.

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.

SOPA DE LENTEJAS (SPANISH LENTIL SOUP WITH VEGETABLES)

Steps:

• Heat the olive oil in a large, heavy-bottomed pot such as a Dutch oven. Saute onion, carrot, celery and parsnip for 8-10 minutes over medium heat until the veggies soften.
• Add the salt and garlic and continue to cook for another minute until fragrant. Stir in the smoked paprika, fresh thyme and fresh rosemary and cook for a further minute.
• Next, stir in the chopped tomatoes, potatoes, lentils, bay leaves and stock. Bring to a boil, then lower the heat, cover the pot with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lentils are cooked to your liking.
• Add the baby spinach and put the lid back for a minute to allow it to wilt. Season with freshly ground black pepper and extra salt if needed and serve with your favourite crusty bread.

LENTIL BARLEY SOUP {VEGAN}

Steps:

• In a dutch oven or large pan, heat the olive oil over a medium heat.
• Add the onion, celery, carrots, and garlic.
• Stir, cover, and cook gently until tender (about 5 minutes).
• Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
• Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
• Season with salt and black pepper if necessary.
• Serve with French bread.