Lunch - Hearty Lentil Soup recipes

Author: William Weiner

Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper— This hearty stew is a favorite with our family, along with a basket of homemade breadsticks.

Spinach Lentil Stew
Hearty Lentil Soup
Lentil Stew
Meatless Lentil Soup

Spinach Lentil Stew

When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. —Alice McEachern of Surrey, British Columbia
Provided by: Taste of Home
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 15

Ingredients:

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

Nutrition:

Calories: 168 calories
Fat: 3g fat (0 saturated fat)
Cholesterol: 0 cholesterol
Sodium: 1123mg sodium
Carbohydrate: 27g carbohydrate (0 sugars
Fiber: 10g fiber)
Protein: 10g protein.

How to cook:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

Notes: Lentil Barley Soup Recipe: How to Make It, Ingredients · 1 medium onion, chopped · 1/2 cup chopped green pepper · 3 garlic cloves, minced · 1 tablespoon butter · 1 can (49-1/2 ounces) chicken broth · 3 medium

Hearty Lentil Soup

Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.
Provided by: Taste of Home
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 14

Ingredients:

2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons butter
6 cups water
1 can (28 ounces) diced tomatoes, undrained
3/4 cup dried lentils, rinsed
3/4 cup medium pearl barley
2 tablespoons chicken bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese, optional

Nutrition:

Calories: 154 calories
Fat: 3g fat (1g saturated fat)
Cholesterol: 6mg cholesterol
Sodium: 643mg sodium
Carbohydrate: 27g carbohydrate (6g sugars
Fiber: 9g fiber)
Protein: 7g protein.

How to cook:

In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender.
Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

Notes: Mimi's Lentil Medley Recipe, Ingredients · 1 cup dried lentils, rinsed · 2 cups water · 2 cups sliced fresh mushrooms · 1 medium cucumber, cubed · 1 medium zucchini, cubed · 1 small red onion,

Lentil Stew

This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper—not the night before!—Carol Wolfer, Lebanon, Oregon
Provided by: Taste of Home
Total time: 55 minutes
Cook time: 50 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 10

Ingredients:

1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced

Nutrition:

Calories: 200 calories
Fat: 4g fat (2g saturated fat)
Cholesterol: 19mg cholesterol
Sodium: 628mg sodium
Carbohydrate: 26g carbohydrate (7g sugars
Fiber: 11g fiber)
Protein: 17g protein.

How to cook:

In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

Notes: Red Lentil Soup Mix Recipe, Red lentils are a protein powerhouse, and loaded with folate, iron and fiber. Oh, and this soup tastes amazing, too. —Taste of Home Test Kitchen.

Meatless Lentil Soup

This has been my husband's favorite soup our whole 30-year married life. He enjoys taking a thermos of this to work during the winter. It's delicious served with warm biscuits and butter. —Janet Chase, Berrien Sprgs, Michigan
Provided by: Taste of Home
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 9

Ingredients:

2 large carrots, halved and sliced
2 celery ribs, sliced
1 medium onion, chopped
10 cups water
1 package (16 ounces) dried lentils, rinsed
4 small red potatoes, diced
2 bay leaves
2 teaspoons salt
1 teaspoon pepper

Nutrition:

How to cook:

In a large nonstick saucepan coated with cooking spray, cook the carrots, celery and onion over medium heat for 5 minutes.
Stir in the water, lentils, potatoes, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until lentils are tender. Discard bay leaves.

Notes: Spinach Lentil Soup Recipe, Ingredients · 1 cup shredded carrots · 1 large onion, chopped · 1 tablespoon olive oil · 6 cups water · 1 jar (16 ounces) salsa · 1-1/4 cups dried lentils, rinsed