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Lentil Soup recipes - 10 recipes

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Top rated Lentil Soup recipes

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- Make sure to mince the vegetables, not dice

  • 1 Tbsp. olive oil
  • 2 medium carrots, minced
  • 3 stalks of celery (leaves too!), minced
  • 1/2 yellow onion, minced
  • 3 cloves of garlic, minced
  • 1 15 oz. can of stewed tomatoes, blended
  • 2 cups of vegetable broth
  • 2 cups of water
  • 1/2 medium sweet potato, minced
  • 2 tsp. pink himalayan salt
  • 3/4 tsp. ground cumin
  • 1 large bay leaf
  • 2 Tbsp. balsamic vinegar
  • 2 1/2 cups red lentils
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh oregano, chopped
4/5 (97 Votes)

By

This soup turned out to be very hearty and flavorful, especially with my Parmesan Skillet rolls! The rolls are her...

  • 2 quarts chicken stock
  • 1 can petit cut tomatoes
  • 1 white onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 clove fresh garlic, minced
  • 1 Tbsp dried thyme
  • 4 Italian sausage links
  • 1/4 tsp red pepper flakes (optional)
  • 1 small bunch kale, chopped
  • 2 Tbs. tomato paste
  • kosher salt & pepper
  • 1 small bag dried lentils (red or green)
  • (optional) Garnish of fresh Parmesan cheese
4.6/5 (21 Votes)

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Nothing is more comforting than a bowl of this Tomato-Lentil Soup

  • 1 pound lentils, such as lentils de Norcia or small French lentils
  • 4 cloves garlic, 1 crushed and 3 chopped, divided
  • Salt, to taste
  • 2 tablespoons olive oil
  • 1 small bulb fennel, cut into small dice
  • 1 leek, quartered lengthwise then chopped
  • 2 to 3 ribs celery with leafy tops, chopped
  • 1 onion, chopped
  • 1 large bay leaf
  • Herb bundle of parsley, thyme and rosemary (a few sprigs of each)
  • Pepper, to taste
  • 6 cups vegetable stock
  • 2 cups passata or tomato purée
  • 1 (28-ounce) can San Marzano tomatoes
  • Chili flakes and Extra Virgin Olive Oil, to serve
4.4/5 (5 Votes)

By

Lentil soup is an easy meal to make and their meaty texture will leave one feeling quite satiated

  • 1 1/4 cups green lentils, rinsed
  • good splash of extra virgin olive oil
  • 1 medium-sized onion, chopped
  • 1 celery stalk, chopped
  • 1 to 2 carrots, peeled and chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 28 oz. can whole tomatoes, chopped (keep juice)
  • Parmesan rind
  • 1 to 2 cups water
  • 2 large handfuls of spinach
  • lime wedge
  • handful Italian parsley, chopped
4.3/5 (11 Votes)

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Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and e...

  • 12 shrimp
  • Pinch of cumin
  • Pinch of turmeric
  • Pinch of curry powder
  • Pinch of cayenne
  • Sriracha, to taste
  • Salt and pepper, to taste
  • Extra-virgin olive oil
  • 1/3 cup red lentils
  • 1/3 cup green lentils
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 2 tablespoons butter
  • 1 medium white onion, diced
  • 2 large carrots, diced
  • 2 garlic cloves, minced
  • 1 cup chicken stock
  • 1 (15-ounce) can coconut milk
  • 1 teaspoon red curry paste
  • 1 teaspoon curry paste
  • 1 1/2 teaspoon tomato paste
  • Scallions for garnish
4/5 (14 Votes)

By

1. Heat the oil in a large stock pot over medium heat

  • 1 Tablespoon Olive Oil
  • 1/2 whole Yellow Onion, Chopped
  • 3 cloves Garlic, Minced
  • 1-1/2 teaspoon Finely Grated Fresh Ginger
  • 1-1/2 teaspoon Dried Crushed Basil Leaves
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoons Freshly Ground Black Pepper
  • 1/2 teaspoons Ground Cumin
  • 1 whole Medium Carrot, Chopped
  • 1 pound Bone-in Pork Chops
  • 3 cups Chicken Broth
  • 8 ounces, weight Brown Lentils, Rinsed And Drained
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Freshly Squeezed Lime Juice
  • 1 teaspoon Red Chili Flakes
3.9/5 (36 Votes)

By

More Heartsmart Cooking - Bonnie Stern

  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves finely chopped
  • a pinch or two red hot peper flakes
  • 1 tsp ground cumin
  • 1 1/2 cups red lentils, rinsed
  • 6 cups chicken stock
  • 2 Tbsp lemon juice
  • 2 Tbsp finely chaopped fresh cilantro or parsley
0/5 (0 Votes)

By

1. Place Lentils in bowl. Cover with boiling water

  • 1 lb Lentils, rinsed and dried
  • 1/4 cup Oil
  • 3 Onions
  • 2 Leeks, sliced (White and light green parts only)
  • 3 Cloves Garlic, minced
  • 1 TB Kosher Salt
  • 1 1/2 tsp Pepper
  • 8 Celery Stalks, sliced
  • 4-6 Carrots, sliced
  • 1/4 cup Tomato Paste (8-12 TB Tomato Sauce)
  • 2 TB Red Wine Vinegar
  • 12 cup Chicken Broth
0/5 (0 Votes)

By

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering

  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt, more to taste
  • ¼ teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • 1 quart chicken or vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh cilantro
0/5 (0 Votes)

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One soup, two mighty ingredients - lentils and cabbage, and carefully selected nourishing roots and herbs, all come

  • 1 cup french lentils (red lentils, dry lentils picked and thoroughly washed)
  • 1/2 c yellow onion, roughly chopped
  • 1 lb cabbage, small, chopped
  • 2 inch ginger
  • 2 in turmeric (fresh root or 1/2 tsp dried powder)
  • 3 cloves garlic
  • 1/2 jalapeno
  • 4 tbsp parsley leaves, chopped
  • 1 tsp thyme
  • 4 tbsp red wine vinegar
  • 2 bay leaves
  • 1 c tomato sauce (8oz tomato sauce)
  • 1 tsp salt and black pepper to taste
  • 1 tbsp olive oil
  • 2 tbsp hot sauce (or use chili flakes, use vegan and gluten free hot sauce)
0/5 (0 Votes)

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Cabbage Lentil Soup Copycat Amy's Lentil Soup