Recipes for "lentil soup"

Gather the ingredients.

Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.

Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, about 40 minutes.

When ready to serve, stir in spinach and cook until it wilts.

Stir in vinegar and season with salt and pepper; taste and adjust as needed.

Serve hot and enjoy!

In a soup pot over medium heat, heat the olive oil. Once the oil shimmers, add the onions and cook, stirring occasionally for 10 minutes, or until deep, golden brown.

Push the onions to the side of the pot. And in the space you made, add the tomato paste. Stir for 2 to 3 minutes, or until the tomato paste darkens to a ruddy brown. Add the thyme, garlic, celery, and carrots. Cook and stir for 2 minutes.

Add the lentils, 8 cups water, soy sauce, salt and pepper to the pot. Adjust the heat to medium, so the soup is just at a gentle simmer. Simmer for 55 to 60 minutes, or until the lentils are soft.

Scoop out 2 cups of the soup and purée it in a blender until smooth, or use an immersion blender and purée just until the soup takes on a little body and thickens, but you still have texture. Return the blended soup to the pot and stir in the lemon juice. Add the sliced kale and simmer until the kale softens, about 1 to 2 minutes.

Taste, and add more salt, pepper, and lemon juice, if you like. Serve with a nice slice of crusty bread or a side salad.

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance. 😉

Heat oil in a large pot over medium heat. Add onion, ginger, garlic, and fenugreek; cook and stir until onion is tender.

Add lentils, squash, and cilantro, then stir in water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper; bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until lentils and squash are tender.

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes.

Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.

Add the broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time.

Add coconut milk, spinach, salt, lemon juice, and season to taste. (I like a little drizzle of honey, and a couple shakes of garlic powder, onion powder, and cranks of freshly ground black pepper.)

Serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!

Heat 3 tablespoons olive oil in a large pot (4 quarts or larger) over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the celery, carrot, and garlic and sauté until the vegetables soften, about 5 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Add cumin and oregano and stir the spices into the vegetable mixture. Add the tatli biber salçasi and stir until evenly distributed.

Simply Recipes / Mihaela Kozaric Sebrek

Add the lentils to the pot and stir to distribute evenly into the vegetable mixture. Add the vegetable stock and stir. Let the soup come to a boil.

Turn the heat to low, place the lid on the pot, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Remove the soup from the heat. Use an immersion blender to purée the soup, or work in batches and purée the soup in a blender with the lid cracked.

Add lemon juice, salt, and pepper to taste.

Simply Recipes / Mihaela Kozaric Sebrek

Heat a small saucepan over medium heat and add the butter. Cook the butter until just beginning to turn golden brown, about 3 minutes. Remove from the heat and add 2 teaspoons olive oil and 2 teaspoons pul biber. Stir to combine.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Ladle the soup into bowls. Add 1 tablespoon of Greek yogurt on the top of each soup, followed by croutons, a drizzle of the pul biber butter, and a sprinkle of chopped fresh parsley and extra pul biber. Serve.

Leftovers can be stored in an airtight container in the fridge and eaten within 5 days or frozen for up to 3 months. Reheat the soup in the microwave or in a saucepan on low heat.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Gather the ingredients.

Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.

Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.

Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.

Puree soup in a standing blender or with an immersion blender until smooth. Stir in lemon juice and cilantro.

Heat olive oil in a large pot over medium-high heat until it begins to smoke. Season beef with salt and pepper, then gently add to the pot until browned on all sides, about 8 minutes. Transfer beef to a plate and reserve remaining oil in the pot.

Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.

Pour in chicken broth and tomatoes, then return beef to the pot and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until beef is beginning to turn tender, about 1 hour.

Add lentils, then cover and simmer until lentils are tender, about 40 minutes. Season again with salt and pepper, then stir in parsley. Sprinkle with Parmesan cheese to serve.

Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.

Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.

Sprinkle soup with Parmesan and parsley before serving.

Sauté apricots, onion, and garlic in olive oil, about 5 minutes. Add chicken stock and lentils and bring to a boil. Reduce the heat and simmer for 30 minutes.

Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.

Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.

Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.

Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.

Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.

Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.

Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 7 minutes. Add onion, carrots, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.

Pour lentils into bacon mixture and stir until completely coated in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer. Reduce the heat to low and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.

Season with salt, black pepper, and cayenne pepper to taste. Stir in 3 tablespoons parsley.

Ladle soup into bowls, sprinkle remaining parsley over top, and drizzle with extra-virgin olive oil.

Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.

When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.

Add potatoes to the pot; reduce heat to medium-low, cover, and cook until potatoes are completely cooked, about 12 minutes.

Combine lemon juice, minced garlic, and salt in a bowl; add to the pot. Cook at a simmer for 5 minutes. Stir olive oil into soup. Increase heat to high; cook 1 to 2 minutes more.

Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds.

Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, for 1 1/2 hours.

Whisk flour and butter together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes.

Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.

Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.

Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

Melt butter in a saucepan over medium-high heat. Add onion, tomato paste, and salt to melted butter. Cook, stirring often, until onion softens and tomato paste turns a deep brick red or brown color, 5 to 7 minutes.

Add garlic, cumin, and cayenne pepper; cook and stir for 2 minutes. Stir in broth and bring to a boil. Stir in lentils, celery, and carrot. Reduce heat to medium-low and simmer, stirring occasionally, until lentils and vegetables are very tender, 30 to 40 minutes.

Meanwhile, make lemon-mint yogurt: Grind mint and salt in a mortar and pestle to a paste. Add yogurt, lemon juice, and zest; stir together until combined. Refrigerate until ready to serve.

Taste soup for seasoning. Use an immersion blender to purée about 1/2 of the soup to achieve a creamier texture. Serve hot with spoonfuls of lemon-mint yogurt.

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.

2. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.

3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.

3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.

4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.

2. Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.

2. Add the broth and lentils. Season generously with salt.

3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.

Set the Instant pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.

4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

Gather the ingredients.

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 simmer until carrots are tender, about 10 minutes.

Stir in ham, mustard, salt, and pepper; simmer until lentils are tender, 20 to 30 minutes more.