Best 8 Green Lentil Soup Recipes

GREEN LENTIL SOUP WITH SPINACH

Steps:

• Soften the onion with the garlic and the celery in the olive oil. Add the tomatoes and cook for 10 minutes, stirring. Add the lentils and the chicken stock. Bring to a boil, turn down the heat and simmer for 45 minutes. If the soup is too thick, add more stock.
• Season to taste with salt and pepper. Add spinach leaves, stir and heat through. Serve immediately.

LENTIL AND GREEN COLLARD SOUP

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

LEEK AND GREEN LENTIL SOUP

Steps:

• Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
• In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.
• Drain the lentils and add them to the pan.
• Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil.
• Simmer for about an hour or until the lentils are soft enough to puree.
• Remove the bay leaf.
• Puree with a stick blender.
• Any leftovers will be good for freezing.

THAI GREEN CURRY LENTIL SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent and beginning to brown, 7 - 8 minutes. Add the garlic and cook, stirring, for another minute.
• Add the vegetable broth, lentils, curry paste, ginger, coriander, and salt. Increase heat to medium-high and cook, stirring, until the soup comes to a boil. Reduce heat to medium-low and cover. Simmer for 25 - 30 minutes, until lentils are tender.
• Add coconut milk and return to a simmer, stirring frequently. Stir in cilantro. Serve.

GREEN CURRY SWEET POTATO & LENTIL SOUP

Steps:

• Heat the coconut oil in a large saucepan over medium heat until melted.
• Add onion, shallots, garlic, ginger and salt.
• Cook until onion is soft and translucent, about 5 minutes.
• Add green curry paste and cook, stirring often until the mixture starts to stick to the pan.
• Add sweet potato and lentils and stir to coat with mixture, 1 minute.
• Add broth and fish sauce, bring to a boil then reduce to simmer, stirring often.
• Simmer for about 30 minutes or until sweet potatoes and lentils are cooked.
• Add coconut milk, and yogurt and stir to mix.
• Add spinach and cilantro and cook until spinach wilts, about 5 minutes.
• Ladle into bowls and top with cilantro leaves and a dollop of yogurt (optional).

GREEN LENTIL SOUP

Steps:

• In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
• Remove with a slotted spoon to a plate lined with paper towels; set aside.
• Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
• Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
• Decrease heat and simmer until lentils are tender, about 45 minutes.
• Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
• Discard bay leaves; season to taste with salt and pepper.
• Ladle into heated bowls and garnish with reserved bacon.

POTATO, LENTIL AND COLLARD GREEN SOUP

Steps:

• 1. Heat oil in a large stock pot on medium heat. Add onion, potatoes, garlic, mushrooms, salt and pepper. Cook until onion is soft. Add water, lentils and the remaining spices. Trim leaves of collard greens, discarding the stems. Cut greens into thin pieces and add to soup. Bring to a boil, reduce heat to medium low, cover and let simmer for 45-60 minutes, or until lentils are cooked to your liking. Serve hot. Serves 6-8

GREEN LENTIL SOUP

Steps:

• In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
• Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).