Time 55m Yield 6 servings (2 quarts). Number Of Ingredients 15 Steps:
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. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.
Time 2h20m Number Of Ingredients 15 Steps:
In a large bowl of water soak the lentils for approximately 1-2 hours, then drain and rinse. In a large pot add the oil, chopped onion, carrots and celery, cook for 2 minutes stirring often then add the garlic and cook until onion is transparent. Then add the lentils, broth, tomatoes and spices. Stir to combine, then bring to a boil, cover and simmer for 30 minutes. Add the potatoes and continue to cook for 30 minutes, in the last 5 minutes remove the bay leaf and add the spinach, stir to combine. At this point you can remove ⅓-½ the soup and blend until smooth* then add back into the pot. Heat through and serve.
Time 1h Number Of Ingredients 18 Steps:
Heat the oil in a large pot over medium-high heat. Lower the heat to medium, add the diced onions (1 medium), carrots (2 medium) and celery (2-3 stalks) and saute for about 10 minutes until soft. Add the minced garlic and saute for a couple of minutes. Increase heat to medium-high, add ½ cup of white wine and cook for an additional minute or so. Add the rest of the ingredients. More specifically, the hand-crushed tomatoes (2 cups), the sorted and rinsed dried lentils (2 cups), and 8 cups of stock (vegetable or chicken). Finally, add 1 bay leaf, ½ teaspoon dried thyme, 4-5 basil leaves and salt and pepper to taste. As an option, you can add ½ teaspoon of red pepper flakes. Bring to a boil, cover slightly, lower heat and simmer for approximately 30-40 minutes or until lentils are soft. Adjust the consistency of the soup by adding water. Taste and adjust seasonings. Remove bay leaf. Serve with a drizzle of olive oil and garnish with chopped parsley and cheese.OPTIONAL: a squirt of lemon juice.
Time 1h45m Yield 8 Number Of Ingredients 14 Steps:
Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside. Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes. Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown. In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.
Number Of Ingredients 13 Steps:
Heat the oil in a large pot over medium heat. Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent. Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic). Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes). Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you’re using). If you’re not using a low sodium broth, wait to add salt until after you add your broth. Next, add in the broth and bay leaf. Bring to a boil for a few minutes and then lower the heat to a simmer. Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes. Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don’t mind it on softer side. If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook. When ready to serve, remove the bay leaf. Ladle into serving bowls and drizzle on some olive oil. Add in red pepper flakes, if using. SLOW COOKER DIRECTIONS: Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine. Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through. Stir in the kale during the last hour of cooking. Taste, and season with additional salt and pepper if needed. Remove the bay leaves. Serve warm, garnished with optional toppings if desired.
Time 1h2m Yield 2 Number Of Ingredients 11 Steps:
Heat broth, beer and lentils to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until lentils are tender but not mushy. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Sprinkle each serving with cheese.
More about “hearty italian lentil soup recipes”
Time 45m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese.
