Satisfying Lentil Soup Recipes

BEST LENTIL SOUP

Best Lentil Soup image

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

Provided by Cookie and Kate

Categories Soup

Time 55m

Number Of Ingredients 16

Ingredients

1/4 cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
1/2 teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, lightly drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed
1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste

Steps:

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Nutrition Facts : Calories 367 calories, Sugar 10.8 g, Sodium 1375.5 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 10.8 g, Protein 14.5 g, Cholesterol 0 mg

SATISFYING LENTIL SOUP

Satisfying Lentil Soup image

Packed with a combination of flavorful ingredients, this heart healthy soup packs 15 g of fiber into each serving, and we're sure you'll go back for seconds! Edna Hoffman - Hebron, Indiana

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

4 medium carrots, chopped
2 celery ribs, chopped
1 large onion, chopped
2 tablespoons olive oil
1 tablespoon minced fresh gingerroot
2 teaspoons curry powder
2 garlic cloves, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
5 cups water
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 package (16 ounces) dried lentils, rinsed
2 tablespoons minced fresh cilantro
3/4 teaspoon salt
Dash pepper

Steps:

In a Dutch oven, saute the carrots, celery and onion in oil until tender. Add the ginger, curry, garlic, cumin and coriander; cook and stir 1 minute longer. , Add the water, broth and lentils; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until lentils are tender. Stir in the cilantro, salt and pepper.

Nutrition Facts : Calories 203 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 15g fiber), Protein 14g protein. Diabetic Exchanges

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