7 easy and quick lentil soup recipes
BEST LENTIL SOUP RECIPES (EASY AND QUICK TO MAKE)
BEST LENTIL SOUP RECIPES IN THE WORLD
⦁ARMENIAN LENTIL SOUP
⦁Spinach Lentil Soup
⦁LEEK AND LENTIL SOUP
⦁LENTIL VEGETABLE SOUP
⦁QUICK LENTIL-KALE SOUP
⦁Lentil & Brown Rice Soup
⦁Lentil soup with liver dumplings
1. ARMENIAN LENTIL SOUP
Ingredients + Instructions:
1 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
3 cups peeled, cubed eggplant
1 cup diced green pepper
3-6 cloves garlic, minced
Saute in olive oil until lightly browned
Add:
6 cup stock (I use chicken)
1 1/2 cup lentils
1 1/2 cup chopped tomato
4 oz. dried apricots, sliced (yes!)
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne 1 tblsp paprika 1 1/2 tsp salt
Simmer until lentils are tender
Finish with:
3 tbsp parsley
1 tbsp mint Adjust seasonings to your taste.
Bon Appetit!
2. Spinach Lentil Soup
(Serves: 2 / Prep Time: 5 minutes / Cooking Time: 20 minutes)
Ingredients
• 1 teaspoon olive oil
• ½ small yellow onion, diced
• 1 medium carrot, peeled and diced
• ½ medium celery stalk, diced
• 2 medium garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon dried thyme
• Kosher salt to taste
• Freshly ground black pepper to taste
• ½ cup dry brown lentils, rinsed well in cold water
• 2 cups low-sodium vegetable broth
• 4 oz. (about 6 cups) baby spinach
DIRECTIONS
1. Select the ‘sauté’ function on the instant pot. Pour in the oil and add the onions, celery, and carrots. Cook for 5 minutes.
2. Add the thyme, cumin, turmeric, garlic, pepper, and salt, and sauté for 1 minute.
3. Stir in the broth, along with lentils, then secure the lid.
4. Press the ‘manual' key, and set 12 minutes of cooking time on medium pressure.
5. After the beep, ‘quick release the steam, then remove the lid. 6. Add the spinach, salt, and pepper to taste, then serve.
Nutrition Values (Per Serving)
• Calories: 190
• Carbohydrate: 30.5g
• Protein: 10.8g
• Fat: 3.5g
3. LEEK AND LENTIL SOUP
Ingredients:
1 oz orange split lentils
1 medium leek, washed and chopped
1 rasher bacon, chopped
1 carrot, chopped
1/2 oz butter or margarine
about 7 fl oz water or ham stock
2 fl oz milk salt and pepper
Instructions:
1. Wash and drain the lentils in a small sieve.
2. Heat the fat in a medium saucepan and fry the chopped bacon a little. Add the leeks, carrot, and lentils and saute together for about 10 minutes, stirring frequently to prevent sticking.
3. Pour in the water or stock and milk, stir, bring to a boil and simmer for about 30 minutes.
4. Liquidise the soup in a blender or food processor, seasoning well with salt and pepper to taste. Reheat and thin down if necessary with more milk.
5. If you prefer to use brown or green whole lentils, which have a lovely flavor, instead of the orange split lentils, simmer 1 oz in a small saucepan in 6 fl oz of water for 40 minutes first. Then fry the bacon and the vegetables together for 10 minutes and add the fat to the simmering lentils. Pour in the 7 fl oz water or stock and the milk, bring to a boil and simmer for about 20 minutes. Liquidise and finish as in the recipe above.
When cooking dried pulses, do not add salt until they are tender.
4. LENTIL VEGETABLE SOUP
You will need a 4.5-quart pot or larger to make this recipe. For smaller pots use slightly fewer portions of vegetables and water - this is so easy to just play by ear.
Ingredients:
4 stalks celery
1 - 2 carrots
2 yellow onions
3 - 4 red potatoes
1 1/2 - 1 3/4 cups green lentils
6 - 8 cloves of garlic
2 bay leaves
1 tsp oil
1/2 tsp each: rosemary, sage, oregano, basil, marjoram, thyme
1 tsp sea salt
7 - 8 cups of water
2 - 3 tbsp red wine vinegar
Instructions:
*Wash and sort lentils.
*Put into a pot with bay leaves and add water. *Cover, and bring to a boil.
*In a skillet, add all vegetables except potatoes, *garlic, spices, salt, and oil.
*Add a little water to prevent them from sticking. Saute until the vegetables become soft.
Add into the lentils.
*Cook the lentils for about 40-50 minutes, and then add the chopped potatoes (skin on, in 1/2" pieces) and cook an additional 15 minutes. *Remove from heat, and add red wine vinegar.
* If possible, let sit for several hours before serving.
This soup ages well, often tasting better the next day.
5. QUICK LENTIL-KALE SOUP
(Serves about 4 to 6)
Ingredients:
1 cup lentils
7 cups water
4 cups (about 1 lb) chopped kale (or spinach, or chard).
Alternatively, the kale could be cut into 1/2-inch strips
1 large onion, chopped
1 celery stalk, chopped
3 tomatoes, chopped
1 medium carrot, chopped.
3 tbsp chopped parsley
1 bay leaf
1/4 tsp ground thyme
1-2 tbsp soy miso (optional) pinch of pepper
Instructions:
1. Cook for about 30 to 60 minutes the lentils in a heavy pot (beans tend to stick to the sides of thin pots).
2. While the lentils are cooking briefly saute the onions in water and add parsley, and bay leaf.
When onions are soft add the celery.
Stir for about 2 minutes then add the carrots. Briefly saute until the carrots are brighter in color but still a little crunchy.
Add the lentils and tomatoes and stir the kale into the lentils.
Keep stirring.
3. When the kale is wilted, add water and the rest of the seasoning. Simmer the soup for about 5 to 10 minutes.
Note: Kale is a pretty good source of calcium!
6. Lentil & Brown Rice Soup
This is a real easy to make vegetarian soup. Very hearty, very tasty.
INGREDIENTS
1 envelope onion soup mix
4 1/2 cups of water
3/4 cups dry lentils, rinsed and drained
1/2 cup uncooked brown rice
1 can coarsely chop, whole peeled tomatoes, undrained
1 medium carrot, coarsely chopped
1 large stalk of celery, coarsely chopped
1/2 tsp basil leaves
1/2 tsp oregano
1/4 tsp thyme leaves
1 tbsp finely chopped parsley
1 tbsp apple cider vinegar
1/4 tsp pepper
Instructions:
In a large saucepan, combine onion soup, water, lentils, rice, tomatoes, carrot, oregano, thyme, and basil together.
Bring mixture to a boil and simmer covered stirring occasionally for 45 mins or until lentils and rice are tender.
Stir in parsley, vinegar, and pepper, and serve. Great with rye bread.
7. Lentil soup with liver dumplings
INGREDIENTS
1 sm Onion, finely chopped
30 g Bacon (1 oz), diced
1/4 Leek, diced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (1/2 cup)
100 g Chicken liver (3.5 oz)
40 g Butter (1.5 oz)
80 g Bread crumbs (2.75 oz)
2 Egg yolks
1 Egg white
Instructions:
1. Saute the onion and the bacon in the butter, add the leek and the lentils and saute for a moment. Moisten with bouillon, bring to the boil and simmer until the lentils are tender.
2. Meanwhile skin the liver and press through a fine sieve. Beat the butter until smooth, add the liver and mix well. Stir in egg yolks and bread crumbs, and season with salt and pepper. Beat the egg white until stiff, and fold into the liver mixture.
3. In a skillet bring water to a simmer and add salt. Form dumplings with two teaspoons and poach for 5 minutes. Remove from water and place in a kettle filled with cold water.
4. In a blender liquidize the soup. Strain through a sieve and return to the saucepan. Add the cream and bring to a boil. Correct seasoning, add the dumplings, and reheat.
That was all about lentil soup (easy and quick recipes)
if u need more inforamtion here
comment if u have any questions or suggestions
Leave a Comment