Best 2 15 Minute Lentil Soup Recipes

15-MINUTE LENTIL SOUP

15-Minute Lentil Soup image

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 9

Ingredients

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

Steps:

In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

Tips:

Use high-quality lentils: Choose lentils that are whole and free of debris. Split lentils cook more quickly than whole lentils, so if you're short on time, they're a good option.
Rinse the lentils before cooking: This helps to remove any dirt or debris and prevents the soup from becoming cloudy.
Use a variety of vegetables: The more vegetables you add to your soup, the more nutritious and flavorful it will be. Some good options include carrots, celery, onion, garlic, potatoes, and tomatoes.
Add some spices: Spices can help to add flavor and depth to your soup. Some good options include cumin, coriander, turmeric, paprika, and chili powder.
Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
Serve with your favorite toppings: Some good options include croutons, chopped fresh herbs, grated cheese, and a dollop of yogurt.

Conclusion:

Lentil soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover lentils and vegetables, and it's also a good source of protein, fiber, and vitamins. With so many different ways to make lentil soup, there's sure to be a recipe that everyone will enjoy.