Lentil Soup Recipes - Italian, Red & More| Taste Recipes

Lentil, Bacon and Bean Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:28:04 +0000

Ingredients

4 bacon strips, chopped
6 medium carrots, chopped
2 small onions, diced
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon pepper
5 cups chicken stock
1 cup dry white wine or additional chicken stock
2 cans (15 to 16 ounces each) butter beans, rinsed and drained
2 cans (15 ounces each) lentils, rinsed and drained
Fresh thyme sprigs, optional

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Directions

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer.
Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.

Test Kitchen tips

Top with a dollop of sour cream for a cool flavor contrast.

Use shredded chicken or turkey as a leaner alternative to bacon.

Butter bean or lima bean, it's pretty much the same thing—although butter bean sounds a little more appealing to us.

Nutrition Facts

1 cup: 271 calories, 6g fat (2g saturated fat), 9mg cholesterol, 672mg sodium, 41g carbohydrate (7g sugars, 13g fiber), 18g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat.

Spicy Veggie & Lentil Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:22:42 +0000

Ingredients

2 cups halved fresh green beans
2 cups fresh cauliflowerets
1 cup dried lentils, rinsed and drained
1 cup fresh baby carrots, halved diagonally
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
4 cups beef or vegetable stock
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/4 teaspoon pepper
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained

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Directions

In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours.
Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.

Nutrition Facts

1 cup: 146 calories, 1g fat (0 saturated fat), 0 cholesterol, 693mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Chicken Lentil Soup

Perry Santanachote — Tue, 29 Oct 2024 16:01:20 +0000

Ingredients

1 tablespoon olive oil
2 cups chopped carrots
1 cup chopped onion
1 cup chopped leek
2 pounds boneless skinless chicken breasts, cubed
1 tablespoon minced garlic
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
5 cups chicken stock
1 cup dried lentils, rinsed

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Directions

In a Dutch oven or stock pot, heat oil over medium heat. Add carrot, onion and leek, cook until tender, 7-10 minutes. Stir in chicken; cook until chicken is browned and no longer pink, 4-5 minutes.
Add garlic, salt, cumin, thyme, pepper, smoked paprika and red pepper flakes; cook 1 minute longer. Add stock; bring to a simmer. Stir in lentils.
Cook, covered, until lentils have softened, 25-30 minutes, stirring occasionally.

Nutrition Facts

1 serving: 265 calories, 5g fat (1g saturated fat), 63mg cholesterol, 843mg sodium, 23g carbohydrate (4g sugars, 4g fiber), 32g protein.

Red Lentil Soup

Risa Lichtman — Thu, 24 Oct 2024 08:25:58 +0000

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground turmeric
1/2 teaspoon pepper
1-1/2 cups dried red lentils, rinsed
6 cups reduced-sodium vegetable broth
1 can (15 ounces) crushed tomatoes
1 bay leaf
1/2 cup fresh cilantro leaves
1 tablespoon lemon juice

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Directions

In a large saucepot, heat oil over medium heat. Add onion and carrot; cook and stir until tender, 4-5 minutes. Add garlic, salt, cumin, oregano, turmeric, pepper and tomato paste; cook 1 minute longer. Stir in lentils.
Gradually add stock, stirring to loosen browned bits from bottom of pan. Add tomatoes and bay leaf; bring to a simmer. Cook, covered, until lentils are soft, 15-20 minutes, stirring occasionally. Discard bay leaf, stir in cilantro and lemon juice.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, garnish with additional cilantro leaves.

Nutrition Facts

1-1/2 cups: 276 calories, 5g fat (1g saturated fat), 0 cholesterol, 1076mg sodium, 45g carbohydrate (8g sugars, 9g fiber), 15g protein.

Instant Pot Lentil Soup

Nicholas Marshall — Tue, 01 Oct 2024 00:35:53 +0000

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup dried lentils, rinsed
4 cups reduced-sodium chicken broth
1 can (15 ounces) crushed tomatoes
1 bay leaf
2 tablespoons minced fresh parsley

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Directions

Set 6-qt. electric pressure cooker to sauté. Add olive oil, onion, carrot and celery; cook until tender, 3-4 minutes. Add garlic, salt, thyme, paprika and pepper; cook until fragrant, 1-2 minutes. Stir in lentils, broth, crushed tomatoes and bay leaf.
Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 15 minutes. Natural release pressure. Remove bay leaf; discard. Top with parsley before serving.

Nutrition Facts

1 cup: 182 calories, 3g fat (0 saturated fat), 0 cholesterol, 725mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 12g protein.

Lentil Soup

Blair Lonergan, Val Goodrich — Thu, 17 Oct 2024 05:42:07 +0000

Ingredients

2 tablespoons canola oil
3 medium carrots, chopped
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon pepper
1 bay leaf
2 cups dried brown or green lentils, rinsed
2 cartons (32 ounces each) chicken stock
1 can (15 ounces) crushed tomatoes
Chopped fresh parsley, optional

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Directions

In a Dutch oven, heat oil over medium heat. Add carrots, onion and celery; cook and stir until softened, 6-8 minutes. Add garlic, salt, thyme, cumin, paprika, pepper and bay leaf; cook for 1 minute longer.
Stir in lentils, chicken stock, and crushed tomatoes. Bring to a boil. Reduce heat; simmer, covered, until lentils and vegetables are tender, 30-35 minutes. Remove and discard bay leaf.
Partially puree soup to desired consistency using an immersion blender. If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 525mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Slow-Cooked Balsamic Lentil Soup

Taste Recipes Editorial Team — Fri, 09 Aug 2024 18:19:47 +0000

Ingredients

1 carton (32 ounces) reduced-sodium chicken broth
3 celery ribs, chopped
2 medium carrots, chopped
2 medium red potatoes, cut into 1/2-inch cubes
1 cup chopped sweet onion
1 cup dried red lentils, rinsed
1 tablespoon honey
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 cup balsamic vinegar
Optional: Shaved Parmesan cheese, fresh parsley, balsamic glaze drizzle

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Directions

In a 3- or 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 5-6 hours. Stir in vinegar. Garnish as desired.

Nutrition Facts

1 cup: 145 calories, 0 fat (0 saturated fat), 0 cholesterol, 459mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch.

Mulligatawny Soup

Anvita Bhatnagar Mistry, Lindsay D. Mattison — Wed, 23 Oct 2024 05:43:39 +0000

Ingredients

6 tablespoons dried split pigeon pea lentils
3 tablespoons uncooked basmati rice
2 garlic cloves, minced
1 piece fresh gingerroot (1-in.), peeled and minced
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons ghee
1 large onion, chopped
1 bay leaf
6 medium carrots, chopped
2 medium apples, peeled, chopped
2 celery ribs, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
4 cups reduced-sodium vegetable broth
3/4 cup coconut milk
1 teaspoon lemon juice
1/2 teaspoon garam masala
1/2 teaspoon coarsely ground pepper
1/2 cup cooked basmati rice

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Directions

Place uncooked lentils and rice in a small bowl; cover with water. Set aside to soak 5-10 minutes; drain and discard water.
Use a mortar and pestle to mash garlic, ginger, chili powder, turmeric, coriander and cumin into a curry paste.
Heat ghee in a Dutch oven to medium heat; once melted, add onion, curry paste and bay leaf. Cook until fragrant, 1-2 minutes, stirring constantly. Add carrot, apple, celery, salt and pepper; cook until vegetables are crisp-tender, 3-4 minutes, stirring frequently. Stir in broth and soaked lentils and rice. Bring to a low simmer; cook until lentils are tender, 20-25 minutes. Remove bay leaf; discard.
Stir in coconut milk and lemon juice. Serve soup in bowls with rice, topped with garam masala and coarsely ground black pepper.

Nutrition Facts

1 serving: 184 calories, 7g fat (5g saturated fat), 8mg cholesterol, 571mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 5g protein.

Curry Lentil Soup

Susan Bronson — Tue, 01 Nov 2022 10:29:15 +0000

Ingredients

1 package (16 ounces) dried lentils, rinsed
1 carton (32 ounces) vegetable broth
1 garlic clove, minced
2 tablespoons curry powder
2 cans (13.66 ounces each) coconut milk
1/2 teaspoon kosher salt
Chopped green onions

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Directions

Place lentils, broth, garlic and curry powder in a Dutch oven. Bring to a boil; reduce heat. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Stir in salt. Serve with green onions.

Coconut Milk

A sweet milky white liquid high in oil derived from the meat of a mature coconut. It is not the naturally-occurring liquid found inside a coconut. In the United States, coconut milk is usually purchased in cans and used in both savory and sweet dishes originating from tropical or Asian cuisines.

Nutrition Facts

1 cup: 365 calories, 16g fat (16g saturated fat), 0 cholesterol, 493mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 16g protein.

Pressure-Cooker Lentil Pumpkin Soup

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

1 pound medium red potatoes (about 4 medium), cut into 1/2-inch pieces
1 can (15 ounces) canned pumpkin
1 cup dried lentils, rinsed
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1/8 teaspoon salt
2 cans (14-1/2 ounces each) vegetable broth
1-1/2 cups water
Minced fresh cilantro, optional

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Directions

In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.

Test Kitchen tips

Serve with cornbread or a French baguette.

Nutrition Facts

1-1/2 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fiber), 11g protein. Diabetic exchanges: 3 starch, 1 lean meat.

Pressure-Cooker Andouille Lentil Chili

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

1 package fully cooked andouille sausage links (14-1/2 ounces), cut into 1/8-inch slices
1 medium onion, chopped
1/4 medium green pepper, seeded and finely chopped
3 tablespoons plus 4 cups water, divided
2 cups dried lentils, rinsed
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes
1/4 cup packed dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tablespoons chili powder
3 garlic cloves, finely minced
Optional toppings: Sour cream, jalapeno slices and cilantro

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Directions

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes. Stir in remaining water and the next 8 ingredients.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, top with sour cream, jalapeno slices and cilantro.

Test Kitchen tip

Slow Cooker instructions: In a large skillet, cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes. Transfer sausage and vegetables to a 5-qt. slow cooker; stir in remaining water and next 8 ingredients. Cook, covered, on high until lentils are tender, 8-10 hours. Top as desired.

Nutrition Facts

1 cup: 267 calories, 8g fat (2g saturated fat), 44mg cholesterol, 849mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 17g protein.

Pressure-Cooker Lentil Stew

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

2 tablespoons canola oil
2 large onions, thinly sliced, divided
8 plum tomatoes, chopped
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups dried lentils, rinsed
2 cups water
1 can (4 ounces) chopped green chiles
2 tablespoons butter
1 teaspoon cumin seeds
3/4 cup heavy whipping cream
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

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Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger, garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Meanwhile, in a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture. Just before serving, stir in cream.
Serve with rice. If desired, sprinkle with green onions or cilantro.

Nutrition Facts

1-1/3 cups stew with 3/4 cup rice: 497 calories, 16g fat (8g saturated fat), 33mg cholesterol, 345mg sodium, 73g carbohydrate (5g sugars, 8g fiber), 17g protein.

Greek Lentil Soup

Kelsey Dimberg — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon dried oregano, divided
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped red onion, chopped parsley and lemon wedges

Text Ingredients

Directions

Place water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender.
Stir in spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low until spinach is wilted, about 1 hour longer. If desired, serve with red onion, parsley and lemon wedges.

Health tip

If lentils aren’t in your regular meal rotation, they should be. They’re easy on the budget, and they’re packed with fiber, protein, B vitamins and more.

Test Kitchen tip

This soup thickens slightly as it stands. If you have leftovers, keep extra broth on hand in case you need it when the soup is reheated.

Nutrition Facts

1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

French Lentil and Carrot Soup

Taste Recipes Editorial Team — Mon, 01 Jan 2001 00:00:00 +0000

Ingredients

5 large carrots, peeled and sliced
1-1/2 cups dried green lentils, rinsed
1 shallot, finely chopped
2 teaspoons herbes de Provence
1/2 teaspoon pepper
1/4 teaspoon kosher salt
6 cups reduced-sodium chicken broth
2 cups cubed rotisserie chicken
1/4 cup heavy whipping cream

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Directions

Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender.
Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes longer.

Test Kitchen tips

Remember to check the label when buying herbes de Provence; some contain lavender and some don’t. The lavender adds an unusual flavor that complements both carrots and lentils.

The amount of heavy cream may be increased, decreased or eliminated depending on personal tastes.

Nutrition Facts

1-1/2 cups: 338 calories, 8g fat (3g saturated fat), 53mg cholesterol, 738mg sodium, 39g carbohydrate (5g sugars, 7g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Country Bean Soup

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup each dried black beans, dried yellow split peas, dried green split peas, dried black-eyed peas, dried pinto beans, dried kidney beans, dried great northern beans and dried lentils
ADDITIONAL INGREDIENTS (for each batch):
1 smoked ham hock (about 1/2 pound)
1 large onion, chopped
2 medium carrots, chopped
1 celery rib, chopped
1 garlic clove, minced
1 to 2 teaspoons salt
1 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 quarts water
1 can (8 ounces) tomato sauce

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Directions

Sort beans, peas and lentils; combine in a large bowl. Divide into four equal batches, 2 cups each. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 4 batches.
To make one batch of soup: Rinse bean mixture with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
Drain and rinse bean mixture, discarding liquid. Return bean mixture to pan; add remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours or until beans are tender. Remove ham hock; cut meat into bite-size pieces and return to pan. Heat through.

Nutrition Facts

1 cup: 547 calories, 3g fat (1g saturated fat), 6mg cholesterol, 370mg sodium, 96g carbohydrate (13g sugars, 29g fiber), 37g protein.

Mixed Legume Soup

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1/2 pound sliced bacon, diced
1 cup dried lentils, rinsed
3/4 cup dried yellow split peas
3/4 cup dried green split peas
3 quarts beef broth
1 large onion, chopped
1 cup chopped celery
1 cup chopped carrot
1/4 teaspoon pepper

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Directions

In a Dutch oven, cook bacon until crisp; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the lentils and peas are tender.

Nutrition Facts

1 cup: 177 calories, 4g fat (1g saturated fat), 5mg cholesterol, 802mg sodium, 24g carbohydrate (4g sugars, 7g fiber), 13g protein.

Lentil Stew

Suzanne S. Wiley — Sat, 16 Sep 2017 00:58:00 +0000

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

Text Ingredients

Directions

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.

Nutrition Facts

1-1/4 cups: 168 calories, 3g fat (0 saturated fat), 0 cholesterol, 1123mg sodium, 27g carbohydrate (0 sugars, 10g fiber), 10g protein.

Slow-Cooked Ham and Lentil Soup

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
8 cups water
2 cups dried lentils, rinsed
1 cup cubed fully cooked ham
2 teaspoons salt
1 teaspoon dried marjoram
1/2 teaspoon pepper

Text Ingredients

Directions

In a large skillet, saute the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. In a 5-qt. slow cooker, combine the water, lentils, ham, salt, marjoram and pepper. Stir in the celery mixture. Cover and cook on low for 4-5 hours or until lentils are tender.

Nutrition Facts

1 cup: 158 calories, 2g fat (1g saturated fat), 10mg cholesterol, 620mg sodium, 23g carbohydrate (3g sugars, 11g fiber), 12g protein.

Hearty Veggie Lentil Soup

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

3 cups water
3 cups vegetable broth
3 medium carrots, sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 teaspoon dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste
1/2 cup frozen corn
1/2 cup frozen peas

Text Ingredients

Directions

In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender.
Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.

Nutrition Facts

1-1/3 cups: 228 calories, 1g fat (0 saturated fat), 0 cholesterol, 566mg sodium, 44g carbohydrate (13g sugars, 15g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 very lean meat.

Vegetable Lentil Soup

Justine Harrington — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Text Ingredients

Directions

Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Lentil Soup Tips

Can you put raw lentils in a slow cooker?

Yes, you can! This recipe is easy: Just add the lentils in and let them cook slowly with the broth.

Do you have to soak lentils before slow-cooking?

No, you can skip soaking! It is a good idea to give the lentils a quick rinse in a strainer, though, just to sift out any dust or dirt.

How do you store lentil soup?

You can store this lentil soup in the fridge for several days. If you can't finish it that quickly, it's easy to freeze. Let the soup cool, then put in the container of your choice and freeze. Use within 6 months. Because this soup is so easy to keep, it's great to make ahead of time.

Nutrition Facts

1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.

Hearty Pasta Soup Mix

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1/2 cup dried split peas
2 tablespoons chicken bouillon granules
1/2 cup dried lentils
2 tablespoons dried minced onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 envelope savory herb with garlic soup mix or vegetable soup mix
2 cups uncooked tricolor spiral pasta
ADDITIONAL INGREDIENTS:
10 cups water
3 cups cubed cooked chicken
1 can (28 ounces) diced tomatoes, undrained

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Directions

In a half-pint glass container, layer the first 7 ingredients in the order listed; seal tightly. Place the pasta in a 1-pint resealable jar; seal. Yield: 1 batch (3 cups).
To prepare soup: Place water in a Dutch oven; stir in soup mix. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add chicken, tomatoes and pasta. Cover and simmer until pasta, peas and lentils are tender, 15-20 minutes longer.

Nutrition Facts

1 cup: 173 calories, 3g fat (1g saturated fat), 27mg cholesterol, 613mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 15g protein.

Vegan Lentil Soup

Sarah Jinee Park — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Text Ingredients

Directions

In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

For Sausage Variation: Stir in 1/2 pound chopped fully cooked turkey sausage; heat through. For Kale Variation: Stir in 3 cups chopped fresh kale along with the other vegetables. For Spiced Variation: Add 3/4 teaspoon garam masala when adding other seasonings.

Nutrition Facts

3/4 cup: 138 calories, 0 fat (0 saturated fat), 0 cholesterol, 351mg sodium, 27g carbohydrate (9g sugars, 9g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 lean meat.

Spiced-Up Healthy Soup

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 medium onion, chopped
1/3 cup medium pearl barley
2 tablespoons canola oil
4 garlic cloves, minced
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 boneless skinless chicken breast halves (4 ounces each)
1 cup dried lentils, rinsed
1 jar (16 ounces) picante sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup minced fresh cilantro
8 cups chopped fresh spinach

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Directions

In a Dutch oven, saute onion and barley in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, chicken and lentils; bring to a boil. Reduce heat; cover and simmer until chicken is no longer pink, 15 minutes. Remove chicken and set aside.
Add the picante sauce, garbanzo beans and cilantro to soup; cover and simmer until barley and lentils are tender, 10 minutes longer.
Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, until spinach is wilted, 5 minutes.

Nutrition Facts

1 cup: 156 calories, 3g fat (0 saturated fat), 9mg cholesterol, 601mg sodium, 21g carbohydrate (4g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Beef Lentil Soup

Taste Recipes Editorial Team, Christabel Lobo — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

1 pound lean ground beef (90% lean)
1 can (46 ounces) tomato or V8 juice
4 cups water
1 cup dried lentils, rinsed
2 cups chopped cabbage
1 cup sliced carrots
1 cup sliced celery
1 cup chopped onion
1/2 cup diced green pepper
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 package (10 ounces) frozen chopped spinach, thawed

Text Ingredients

Directions

In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

Nutrition Facts

1 cup: 314 calories, 8g fat (3g saturated fat), 47mg cholesterol, 661mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Bazaar Soup Mix

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1/4 cup dried lentils, sorted
1/4 cup dried green split peas, sorted
1/4 cup uncooked long grain rice
2 tablespoons medium pearl barley
4 teaspoons beef or chicken bouillon granules
2 tablespoons dried minced onion
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
3 tablespoons dried parsley flakes
1/2 cup uncooked small pasta shells
ADDITIONAL INGREDIENTS:
1/2 pound ground beef
8 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained

Text Ingredients

Directions

In a 1-pint jar or container with a tight-fitting lid, layer the first nine ingredients in the order listed. Wrap pasta in a small piece of plastic wrap; add to jar. Seal tightly. Store in a cool, dry place for up to 3 months. Yield: 1 batch (1-1/2 cups).
To prepare soup: Remove pasta from top of jar and set aside. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Stir in reserved pasta; cover and simmer 15-20 minutes longer or until pasta, lentils, peas and barley are tender.

Nutrition Facts

1 cup: 158 calories, 3g fat (1g saturated fat), 14mg cholesterol, 705mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 10g protein.

Italian Lentil Soup

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3-1/4 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup dried lentils, rinsed
1 medium carrot, shredded
1 small green pepper, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (6 ounces) tomato paste
1 tablespoon lemon juice
2 cups cooked brown rice

Text Ingredients

Directions

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice.

Nutrition Facts

1-1/3 cups: 269 calories, 3g fat (0 saturated fat), 0 cholesterol, 383mg sodium, 48g carbohydrate (9g sugars, 14g fiber), 13g protein.

Pumpkin-Lentil Soup

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

3 cups water
3 cups reduced-sodium chicken broth
2/3 cup dried lentils, rinsed
2 large garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pumpkin
1/2 cup mild salsa
1/2 teaspoon salt
5 cups fresh spinach, lightly packed

Text Ingredients

Directions

In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

Nutrition Facts

1-1/3 cups: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 44g carbohydrate (6g sugars, 11g fiber), 15g protein.

Meatless Lentil Soup

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

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

Text Ingredients

Directions

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.

Turkey Sausage and Lentil Soup

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon fennel seed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
2 cups dried brown lentils, rinsed
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 cartons (32 ounces each) reduced-sodium chicken broth
Optional: Fat-free plain Greek yogurt and minced fresh parsley

Text Ingredients

Directions

In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon.
In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf.
Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley.

Nutrition Facts

1-1/4 cups: 187 calories, 3g fat (1g saturated fat), 17mg cholesterol, 639mg sodium, 25g carbohydrate (4g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Southwest Barley & Lentil Soup

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

1 tablespoon olive oil
1 package (14 ounces) smoked kielbasa or Polish sausage, halved lengthwise and sliced
4 medium carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) dried brown lentils, rinsed
1 can (15 ounces) black beans, rinsed and drained
3/4 cup medium pearl barley
1/2 cup frozen corn
10 cups reduced-sodium chicken broth

Text Ingredients

Directions

In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon.
Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

Nutrition Facts

1-1/2 cups: 366 calories, 11g fat (3g saturated fat), 22mg cholesterol, 904mg sodium, 48g carbohydrate (7g sugars, 17g fiber), 21g protein.