We are trying to increase our fiber intake and would love easy recipes using lentils in soup.
Thank you all in advance.
By Barbara from Boerne, TX
I was at a conference last summer. They made spaghetti using lentils instead of meat. It was really good and much healthier.
Vegetarian Lentil Soup seasoned with marjoram
Serves 4 (change servings and units)
2 tablespoons olive oil
1 teaspoon butter or margarine
1 small carrot, diced small
1 stalk celery, diced small
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
7 ounces canned tomatoes, with juice, diced
1/2 lb dried lentils
6 cups low sodium vegetable broth
2 teaspoons fresh marjoram, minced, divided
2 tablespoons fresh parsley, minced
1 cup fresh chard leaves or spinach, chopped
fresh salt and pepper
Saute carrot, celery, garlic and red pepper flakes in olive oil and butter for about five minutes to soften. Add tomatoes, lentils, broth, 1 teaspoon marjoram and bring to a simmer. Partially cover and simmer for 45 minutes to 1 hour, stirring occasionally. When lentils are done to your liking, add remaining ingredients and simmer for just a few minutes more. Good luck.
Sounds great, cannot wait to try this recipe. Thank you. :)
1 ham hock (I have the butcher cut the whole hock in half and just use one half for the soup)
1 bag lentils (approximately 4 cups) I use red lentils, but any of the other types will work just as well.
5-5 1/2 quarts water
Bring water to boil in a large pot. Add the half ham hock, cover and let simmer for at least two hours. Remove ham hock from the water and set aside to cool. Dice the onion and add to the broth. Rinse the lentils. Bring the broth to a boil, add lentils, stir and simmer. Cut the meat from the ham hock and mince it finely. Add to the soup. Simmer for another hour. I don't add salt but you can add some if you choose.
You will love this one and it's easy and aromatic and it freezes well if you want to make a double batch for the future :-)
Greek Lentil Soup
Serve with a drizzle of olive oil and, for added flavor, a splash of red wine vinegar if desired.
8 ounces brown lentils
1/4 cup olive oil
1 tbls garlic, minced
1 large stalk celery, finely chopped
1 small onion, minced
1 quart water
1 pinch dried oregano
1 pinch dried rosemary
2 bay leaves
1 tbls tomato paste
Salt and pepper to taste
Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat, bring to a boil and cook for 10 minutes.
Drain lentils into a colander. Dry the saucepan, pour in olive oil, and place over medium heat. Add garlic and onion and cook while stirring until the onion has softened, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil and then reduce heat to medium low.
Cover and simmer for 10 minutes. Stir in tomato paste and season to taste with salt and pepper.
Cover and simmer until the lentils have softened, about 30 to 40 minutes, stirring occasionally. Add small amount of additional water if the soup becomes too thick for your liking.
Also, go beyond soup recipes ;-) Rachael Ray has some very yummy sounding lentil recipes!
And do an internet search for Lentil Burgers, too :-)
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