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- Dish type
- Bean and lentil soup
- Lentil soup
A rich and super-hearty lentil soup. It's perfect for the cold winter months. Serve with a side of garlic bread, if desired.
40 people made this
- 2 1/2 tablespoons vegetable oil
- 1 spring onion, chopped
- 1 carrot, chopped
- 1 parsnip, sliced
- 1 stick celery, chopped
- 1 potato, cubed
- 1 leek, chopped
- 190g lentils, rinsed
- 1 (400g) tin chopped tomatoes
- 750ml vegetable stock
- 2 bay leaves
- 1 dash soy sauce
- 1 dash Worcestershire sauce
- 125ml red wine
- fresh coriander or fresh parsley to taste
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
- Bring to the boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.
Reviews & ratingsAverage global rating:(32)
Reviews in English (26)
very good soup recipe , will be using again! Hubby and I loved it and young kids liked it too. Great combination of flavours with depth from tomato and lentil base.-04 May 2013
i didnt have the leek or parsnip so i just used a carrot, celery, potato and the tomatoes. i also used chicken broth instead of veggie and marsala wine instead of red. great flavor. i actually prefer my lentil soup really thick! that way i can scoop it up with crackers! oh and add hot sauce on top.. MMM!!-31 Oct 2008
It was very good and plentiful. I certainly ended up with more than 2-3 servings. Also, the lentils absorbed a lot of the liquid, making it more of a stew than a soup. Next time, I will use only 1/2 cup of lentils to see if that will make it more like soup. All in all, a good, cheap and hearty recipe. Definitely a keeper!-04 Jan 2002
- 1 pound French green lentils, picked over and rinsed
- Boiling water
- 1/4 cup extra-virgin olive oil, plus more for serving
- 3 large onions, chopped
- 3 medium garlic cloves, minced
- 2 large leeks, white and tender green parts only, chopped
- Kosher salt and freshly ground pepper
- 1 tablespoon chopped thyme
- 1 teaspoon ground cumin
- 8 celery ribs, cut into 1/2-inch dice
- 6 medium carrots, cut into 1/2-inch dice
- 3 quarts chicken stock or low-sodium broth
- 1/4 cup tomato paste
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan cheese, for serving
In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
Vegetable and Lentil Soup
Published: Jun 21, 2010 · Updated: Dec 31, 2020 · This post may contain affiliate links.
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I love soups. They are healthy (usually), hearty and satisfying, especially in cooler weather.
I also love them as lunches to take to work as a healthy alternative to cafeteria food or takeaways.
The other day I was craving soup, but I wanted something different instead of my go to soup, minestrone. So, I decided to make a vegetable and lentil soup.
Lentils are a pulse that come from the seed of the annual plant lens culinaris. They have been used in the human diet since the stone age and low in fat, high in protein and high in fibre.
Health-wise, lentils contain a source of cholesterol lowering fiber, help regulate blood sugar and are one of the best vegetable sources of iron.
Their iron content is particularly important for vegetarians or anyone suffering from iron deficiency, and can be used in a variety of recipes from salads, vegetarian sausage rolls, and of course, soups.
For my vegetable and lentil soup recipe I used du puy, or French green lentils. In France, they are known as the poor mans caviar. French green lentils are dark green, almost black, in color.
While you're here, don't forget to grab a copy of my free vegan toolkit. It's packed with my reader-favorite recipes, cheat sheets, and more.
Vegetarian Lentil Vegetable Soup With Spinach and Carrots
Vegetarian lentil soup is low in fat but high in fiber, protein, and flavor, and, cooking with lentils is a great way to stretch your food budget since they are so filling and so cheap (and lentils are great to shop for in bulk, too). All of this combines to make this homemade lentil soup recipe one of the most perfect meals to make at home if your family is on a budget, whether you're vegetarian, vegan or not.
This simple vegetarian and vegan lentil soup recipe calls for lots of healthy vegetables, including potatoes, carrots, celery, and spinach, so it really is a balanced vegetarian meal in itself. Add a quick side green salad and maybe some homemade dinner rolls, and you've got yourself a complete meal.
This recipe is vegetarian, vegan, and gluten-free (though you'll need to be sure to use a gluten-free vegetable broth, so check the label or make your own so you know what's in it, or make your own homemade vegetable broth).
Can I Make This On The Stove Top?
I know some of you without pressure cookers are going to ask this so the answer is yes, you can! Let&rsquos run through it.
Sautéing the carrots, onions, celery and garlic and then adding the spices would be the same on the stovetop as in the directions for the Instant Pot.
Once you add the lentils and the broth, reduce the heat to a low-simmer on the stove-top and cook until the lentils are tender with the lid on. This will probably take at least 30 minutes and you might have to use more broth than the 4 cups specified in the recipe if the lentils are absorbing it all.
Add the vegetables once the lentils are cooked &ndash green beans and mushrooms first then spinach right at the end.
You can see the method is not much different for making this soup on the stovetop, it&rsquos just going to take a little more time.
This is really a simple lentil vegetable soup. There&rsquos nothing complicated or fancy. A standard mirepoix base, a few &ldquonormal&rdquo vegetables and lentils. No weird ingredients, just the basics coming together for a really flavorful and easy meal.
I love how lentils bring such heartiness to a meal despite their unassuming and humble appearance. Not to mention they&rsquove got a great nutrient packed profile too!
Lentils are a great source of plant-based protein, high in fiber and iron among many other health benefits.
You can also try this Moroccan lamb lentil stew or this lentil bolognese recipe for more ways to enjoy them. This Instant Pot bean soup even has a blend of lentils in it too.
Love this simple lentil vegetable soup recipe?
Try this Instant Pot Creamy Tomato Tortellini Soup for another great Instant Pot soup recipe or, make this Spicy Chicken Lime Soup on the stovetop, it&rsquos a personal favorite, especially when fighting off a cold!
If you&rsquore looking for more recipes with lentils, try this Red curry vegetable lentils recipe, it&rsquos great served over some rice. Or, this Turmeric Lentil Stew and reap all the great health benefits of turmeric.
Vegan picadillo is another plant based meal to try too that serves up all the same coziness as this lentil soup!
And, this Dandelion Greens + Beans Skillet is another meatless recipe packed with fiber and nutrition &ndash all made in one skillet under 30 minutes.
Not looking for a vegetarian meal like this? Try this cozy beef and mushroom stew instead!
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Stuck in a rut or looking for fun new recipes to try?
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Vegetable and lentil soup
A staple of the Moroccan diet, lentils are widely used in many different dishes. This vegetarian lentil soup is a hearty meal in itself, but you could also add chicken or beef, if desired.
- 500 g brown lentils
- 80 ml extra-virgin olive oil
- 2 white onions, chopped
- 8 cloves garlic, finely chopped
- 3 celery sticks, thinly sliced
- 4 tomatoes, peeled and chopped
- 3 bay leaves
- ½ cup chopped coriander leaves, plus extra to serve
- 2.5 litres (12 cups) vegetable stock or water
- 2 tsp salt
- 1 tsp black pepper
- 1 long red chilli, seeds removed, finely chopped, plus extra to serve
- ¼ cup tomato paste
- 2 carrots, cut into ½ cm cubes
- flat bread, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Rinse the lentils in cold water, drain and set aside. Place a large, heavy-based saucepan over medium heat. Add the oil, onions, garlic and celery and cook for 5 minutes, stirring regularly, until soft. Add the tomatoes, bay leaves, coriander and 2 litres (8 cups) water. Season with salt and pepper and bring to the boil. Add the chilli, lentils, tomato paste and carrots. Stir well, reduce the heat and simmer for 40-45 minutes until the lentils are tender, adding an extra 250 ml (1 cup) stock or water if the soup looks too thick.
Ladle the soup into bowls and top with extra chilli and coriander. Serve with bread.
- 2 cups dried lentils, rinsed and picked over
- 1 14-oz. can diced tomatoes
- 3 carrots, cut into 1/4-inch rounds
- 3 ribs celery, cut into 1/4-inch pieces
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- ½ teaspoon dried oregano
- 5 cups low-sodium vegetable broth
- Salt and pepper
- 1 tablespoon red wine vinegar
- ¼ cup chopped fresh parsley
- Grated Parmesan, optional
Stir together lentils, tomatoes, carrots, celery, onion, garlic, oregano, broth and 2 cups water in a slow cooker. Cover and cook on low until lentils and vegetables are tender, about 6 hours. Remove 2 cups place in a blender. Let cool for about 5 minutes. Puree mixture return to slow cooker.
Season soup with salt and pepper. Stir in red wine vinegar and serve, sprinkling each bowl with parsley and passing grated Parmesan at the table, if desired.
RECIPE: Make Manuel’s Tavern’s vegan lentil soup
We just love the vegan lentil soup that Manuel’s Tavern served as a special. We know they have to limit their menu now, but we really miss this soup. We would love it if they could share the recipe until it’s back. Thanks! — Maureen Wilce, Atlanta
When sharing this recipe, the folks at Manuel’s Tavern said the menu is an amalgam of Maloof family recipes and those of various cooks who have worked in Manuel’s kitchen over the decades. The longtime prep chef, who worked there for a couple of decades and left on good terms at the beginning of quarantine, used to make this lentil soup. Head chef Stanley Barnes has also made it over the years and provided the recipe for our readers.
This is a nice, straightforward recipe. We cut it down to a much smaller version than what is made at the restaurant (which yields 72 cups). When we tested the recipe, we used drained canned diced tomatoes instead of fresh.
- 3 tablespoons olive oil
- 1/4 cup chopped yellow onion
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 1 small garlic clove
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- Pinch red pepper flakes
- 4 cups water
- 2 cups diced tomatoes
- 3/4 cup plus 2 tablespoons green or brown lentils
- 2/3 cup vegetable broth
- Handful chopped fresh spinach leaves
- Salt and pepper
- Lemon juice, to taste
- In a large saucepan, heat olive oil over medium heat. Add onion, carrot, celery and garlic and cook until vegetables are very soft, about 10 minutes. Stir in basil, oregano, thyme and red pepper flakes. Add water, tomatoes, lentils and vegetable broth. Bring to a simmer and cook 35 minutes, stirring occasionally. Stir in spinach and simmer 5 minutes more. Taste for seasoning, adding salt, pepper and lemon juice as desired. Makes 6 cups.
Per serving: Per 1/2 cup: 88 calories (percent of calories from fat, 38), 3 grams protein, 10 grams carbohydrates, 2 grams fiber, 4 grams total fat (1 gram saturated), no cholesterol, 44 milligrams sodium.
Vegetable & Lentil Soup
On a crisp night, there’s nothing more satisfying than a hearty bowl of soup like this one, chock-full of bright vegetables and tender lentils. It’s great for when you’re short on time — unlike other dried legumes, lentils don’t need to soak before cooking.
Vegetable & Lentil Soup
2 cups (14 oz./440 g.) brown lentils
1 carrot, peeled and chopped
1 clove garlic, pressed or minced
4 cups (32 fl. oz./1 l.) low-sodium vegetable or chicken stock
1 can (28 oz./875 g.) low-sodium diced or crushed tomatoes
1/4 tsp. freshly ground pepper
Pick over lentils for stones or grit. Rinse in a colander under cold running water and drain thoroughly.
Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add carrot and cook until carrot is softened, about 3 minutes longer. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds.
Stir in broth, 2 cups (16 fl. oz./500 ml.) water, lentils, tomatoes with their juices, paprika, cumin, salt and pepper. Bring to a boil. Reduce heat to low, cover, and simmer gently until lentils are very tender, about 20 minutes. Chop spinach coarsely and stir into soup. Cook, uncovered, just until spinach is wilted, about 1 minute. Stir in sherry. Ladle soup into bowls and serve hot. Serves 4.
Make fresh, nutritious, home-cooked meals easier than ever with our cookbook Healthy in a Hurry , by Karen Ansel & Charity Ferreira.
Weekly Wrap-Up: 10/21-10/27
Ingredient Spotlight: Parsnips
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