Vegetarianwinterlentilsoup Recipes

WINTER LENTIL VEGETABLE SOUP

Winter Lentil Vegetable Soup image

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Provided by Cecile Leverman

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 3h

Yield 6

Number Of Ingredients 14

Ingredients

½ cup red or green lentils
1 cup chopped onion
1 stalk celery, chopped
2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups chicken broth
3 carrots, chopped
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon curry powder

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.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g

VEGETARIAN WINTER LENTIL SOUP

Vegetarian Winter Lentil Soup image

The original version of this lentil soup comes from a recent issue of Real Simple Magazine. I made some changes to enhance the taste of the soup.

Provided by William Uncle Bill

Categories Yam/Sweet Potato

Time 57m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

4 large leeks, white and light green part only
1 bunch kale
2 tablespoons extra virgin olive oil
1 (28 fluid ounce) can tomatoes, including liquid
4 cups vegetable broth
2 cups water
1/4 cup pearl barley
1 large carrot, peeled and sliced 1/8 inch thick
2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
1/4 cup brown lentils
1/4 cup green lentil
1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoon white pepper
12 large basil leaves (optional)
1/4 cup freshly grated parmigiano-reggiano cheese

Steps:

Slice each leek in half lengthwise, then slice each half into 4 sections.
Chop leeks into small pieces.
Place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
Drain well through a sieve.
Remove stems from kale and discard.
Stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
In a saucepan over medium heat, heat oil.
Add leeks and cook for 3 minutes.
Crush tomatoes and add to the saucepan and cook for 5 minutes.
Add vegetable broth and water and bring to boil.
Stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
Simmer until barley and lentils are tender, about 30 minutes.
Adjust seasonings to taste.
Spoon into individual soup bowls and sprinkle with parmesan cheese.
This soup freezes well in zip-lok bags, or plastic containers. Omit the parmesan cheese if freezing.

Nutrition Facts : Calories 308.4, Fat 7.6, SaturatedFat 1.6, Cholesterol 4, Sodium 1438.5, Carbohydrate 50.8, Fiber 11.2, Sugar 9.9, Protein 11.9

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