Best 3 Ina Gartens Lentil Vegetable Soupvegetarianized Recipes

If you're looking for a hearty, flavorful, and nutritious vegetarian soup, Ina Garten's Lentil Vegetable Soup is the perfect recipe for you. This delicious soup is packed with lentils, vegetables, and spices, and it's sure to warm you up on a cold day. It's also a great way to get your daily dose of vegetables, and it's a good source of protein and fiber. Plus, it's easy to make and can be tailored to your own preferences.

Let's cook with our recipes!

INA GARTEN'S LENTIL VEGETABLE SOUP(VEGETARIANIZED)

Ina Garten's Lentil Vegetable Soup(Vegetarianized) image

From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If you cook it a few days earlier then you intend on serving it, it will taste even better and thicken. Freeze the leftovers in quart containers to thaw out later for a quick dinner. I think this would also be good with some soy chorizo added.

Provided by Sharon123

Categories Lentil

Time 1h30m

Yield 8-10

Number Of Ingredients 17

Ingredients

1 lb french green lentil (or brown)
4 cups yellow onions, diced small (3 large onions)
4 cups leeks, white part only, diced small (2-3 leeks-if I don't have I use scallions-about 8, the green and white parts-could also use shallots)
1/2 cup red bell pepper, diced small (optional)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt (if you use regular salt, use less, about 1 1/2 tsp)
1 -1 1/2 teaspoon freshly ground black pepper (go easy at first-you can always add more, but you cant' take it away)
1 tablespoon minced fresh thyme leave (or 1 teaspoon dried)
1/2-1 teaspoon ground cumin (some like to use curry powder or chili powder for a change)
3 cups small diced celery (8 stalks)
3 cups small diced carrots (4 to 6 carrots)
3 quarts vegetable stock
1/4 cup tomato paste
1 -2 bay leaf
2 tablespoons red wine vinegar (or red wine)
freshly grated parmesan cheese

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
Add the celery and carrots and saute for 10 more minutes.
Add the vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through.
Check the seasonings.
Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Good served with a salad and popovers!

WARM FRENCH LENTILS

Warm French Lentils image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

SIMPLE LENTIL VEGETABLE SOUP

Simple Lentil Vegetable Soup image

This satisfying bowlful is a simpler, smaller-batch, and vegan version of Ina Garten's Lentil Vegetable Soup.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 14

Ingredients

1 cup French green lentils*
2 tablespoons olive oil (plus more for serving, if desired)
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
6 cups low-sodium vegetable broth
2 tablespoon tomato paste
1 tablespoon red wine vinegar
Chopped parsley

Steps:

Rinse lentils. Place in a heat-proof bowl and pour boiling water over the top. Let sit 20 minutes.
While the lentils soak, chop and saute the vegetables. To saute, set a large soup pot over medium heat.
When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until tender, about 10 minutes. Add garlic, thyme, cumin, salt, and pepper. Cook, stirring
frequently, for one minute.
Add the vegetable broth and the tomato paste. Drain the lentils, discarding the soaking water, and add them to the pot. Increase heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
Remove from heat and stir in the red wine vinegar. Taste and add additional salt and pepper if
desired.
Scoop into bowls and serve. If you like, drizzle with a little more olive oil and an optional topping if desired.

Tips:

Use a variety of vegetables for a more flavorful soup. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to add some spices to your soup. A little bit of cumin, coriander, or turmeric can go a long way.
If you want a thicker soup, you can add some lentils or barley. You can also mash some of the vegetables to thicken the soup.
Serve your soup with a side of bread or crackers. You can also add a dollop of sour cream or yogurt.

Conclusion:

Lentil vegetable soup is a delicious and healthy meal that is perfect for a cold day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.