Best 4 Rosemary Lentil Vegetable Soup Recipes
Escape the culinary doldrums and embark on a flavor-filled journey with our comprehensive guide to crafting the ultimate rosemary lentil vegetable soup. Whether you're a seasoned chef or a novice in the kitchen, this article will equip you with the knowledge and expertise to create a hearty and delectable soup that will warm your soul and tantalize your taste buds. From selecting the freshest ingredients to mastering the art of simmering, we'll take you through each step of the process, ensuring that your rosemary lentil vegetable soup becomes a culinary masterpiece that will impress family and friends alike.
Let's cook with our recipes!
ROSEMARY LENTILS
Rosemary, shallots and garlic add bold flavors to this lentil side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.
ROSEMARY LENTIL VEGETABLE SOUP
A savory herbed vegan lentil-vegetable soup. If you include the jalapeno pepper, it has a nice spicy kick - Leave it out if you want a milder soup. Great for cold winter days.
Provided by Whats Cooking
Categories Spinach
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil over medium-high flame in large pot.
- When the oil is heated, add onions and saute until translucent.
- Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
- Add remaining ingredients, except for spinach.
- Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
- Add spinach and cook for 5 more minutes.
- Adjust salt to taste.
- Allow to sit for 15 minutes before serving.
MOROCCAN LENTIL SOUP WITH VEGGIES
My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!
Provided by Sassy Moroccan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 7
Number Of Ingredients 16
Steps:
- Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
- Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
- Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.
Nutrition Facts : Calories 390 calories, Carbohydrate 56.1 g, Fat 10.2 g, Fiber 24.4 g, Protein 20.7 g, SaturatedFat 1.3 g, Sodium 1190.9 mg, Sugar 8.6 g
MOROCCAN LENTIL & VEGETABLE SOUP
Not only does this taste good it's very healthy. This recipe is from a diabetic cook book. Lots of vegetable, and because the lentils are high in soluble fiber this is a good recipe to lower blood cholesterol.
Provided by Marlitt
Categories Clear Soup
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in medium saucepan over medium heat.
- Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
- Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
- Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
- Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
- Top with plum tomatoes and cilantro just before serving.
Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.7, Sodium 155.2, Carbohydrate 21.3, Fiber 7.6, Sugar 5.4, Protein 9.3
Tips:
- Use a variety of lentils. This will give your soup a more complex flavor and texture. You can use brown lentils, green lentils, or a mix of both.
- Don't overcook the lentils. They should be tender but still hold their shape. Lentils take about 20-30 minutes to cook, depending on the type of lentil.
- Roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper flavor. To roast the vegetables, toss them with olive oil, salt, and pepper and roast them at 425 degrees Fahrenheit for 20-25 minutes.
- Use a flavorful broth. The broth is the base of your soup, so it's important to use a broth that has a lot of flavor. You can use chicken broth, vegetable broth, or beef broth.
- Add some fresh herbs. Fresh herbs will brighten the flavor of your soup. You can use rosemary, thyme, oregano, or parsley.
- Season the soup to taste. Add salt, pepper, and any other spices that you think it needs. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten the flavor.
Conclusion:
This rosemary lentil vegetable soup is a delicious and healthy meal that's perfect for a cold winter day. It's packed with lentils, vegetables, and flavorful broth. The soup is also easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give this rosemary lentil vegetable soup a try.
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