Smokeylentilsoup Recipes
LENTIL HAM SOUP
One of my family's go-to recipes for using leftover Christmas ham. Enjoy with crusty French bread.
Provided by Arielle Darling
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
- Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 19.4 g, Cholesterol 16.1 mg, Fat 5.4 g, Fiber 8.4 g, Protein 13 g, SaturatedFat 1.9 g, Sodium 693.8 mg, Sugar 2.7 g
SMOKY LENTIL SOUP
This is another version of lentil soup that we really like. The recipe comes from cookbook author, Bonnie Stern.
Provided by Sweet PQ
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, cook the bacon crisp. Remove, crumble & set aside for garnish.
- Add the onions & garlic, cooking until slightly soft and fragrant (3-5 minutes). Add the cumin & chili flakes, cooking for 30 seconds. Stir in the lentils. Add stock & bring to boil. Lower heat and simmer until lentils soften and soup starts to thicken (25-30 minutes).
- Add salt & pepper. You may need to add a bit of extra stock or water, at this point, to thin out the soup if it's needed.
- Serve garnished with fresh parsley & crumbled bacon if desired.
SPICY-SMOKY-SOULFUL LENTIL SOUP
This soup was created on a windy, stormy fall evening, when all I wanted to do was come home from work and make something satisfying yet quick and easy. It's "soulful" because you don't have to hurt a soul to prepare it; it's quite vegetarian-friendly. Of course, the ingredients can be modified to accommodate carnivores - use real bacon instead of bacon bits, or beef broth instead of vegetable broth. For less sodium, you can prepare your own broth, or use just water. The spiciness can also be adjusted to individual tastes, but I like it just like this. Don't be afraid of the amount of Tabasco sauce here; you're using Tabasco's new chipotle variety - kind of like a spicy steak sauce that can be used as a condiment. I like to serve this with saltine crackers, or garlic bread (with or without ooey, gooey cheese!). One other note: don't add salt to beans while they're cooking. It can interfere with the cooking process and make them take longer to finish. Always add salt to beans after they're tender.
Provided by EdsGirlAngie
Categories Lentil
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, sauté onion, garlic and celery in olive oil.
- When transparent (not browned) add oregano, cumin, parsley and bacon bits.
- Sauté a bit longer, then add vegetable broth and lentils.
- Stir, then add 2 cups of water (or more broth).
- Bring to boil, then cover and simmer on low heat for 20 to 25 minutes.
- Uncover, add 1 to 2 more cups of water (use your judgment) and add the chipotle Tabasco, salt and Liquid Smoke.
- Cook uncovered over low heat for approximately another 20 to 30 minutes.
Nutrition Facts : Calories 278.9, Fat 1, SaturatedFat 0.1, Sodium 637.7, Carbohydrate 48.7, Fiber 23.1, Sugar 3.4, Protein 19.4
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MEDITERRANEAN LENTIL SOUP (OR STEW)
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4.9/5 (8)
Total Time 55 mins
Category Main Course, Soup
Calories 493 per serving
- Rinse the lentils in a fine mesh strainer and see if there any particles to remove. Peel and chop the onion and garlic. Heat olive oil on medium high in a soup pot and add the onion. After a couple of minutes, stir in the garlic. Cook until the onions are soft and almost starting to brown, lowering the heat a bit if needed.
- While the onions and garlic are cooking, rinse and peel the carrots, chop off and discard the ends, and slice the carrots into 1/2-inch-thick coins. Wash the celery, trim off and discard the ends, and dice the celery (cut into small pieces).
- When the onions are almost starting to brown, add the celery, carrots, and tomato paste to the pot and stir to combine. Cook for 10 minutes, adding a little of the chicken stock if the oil evaporates. Then add all of the chicken stock, salt, pepper, red pepper flakes, Liquid Smoke, cumin, thyme and lentils. Raise the heat and cover the pot until it boils.
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