Best 5 Hearty Brown Lentil Soup Recipes

LENTIL SOUP

Steps:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

LENTIL SOUP WITH KALE AND SAUSAGE

Steps:

• Heat the EVOO in a soup pot over medium-high heat. Add the sausage and cook, crumbling with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to deglaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid).
• Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves.
• Ladle the soup into bowls and top with a drizzle of EVOO and the shaved Pecorino.

HEARTY LENTIL SOUP

Steps:

• In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

HEARTY LENTIL SOUP I

Steps:

• Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
• In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

HEARTY BROWN LENTIL SOUP

Steps:

• Rinse the lentils and put them in a large pot with 10 cups water and 2½ tsp salt. (I added the salt towards the end of the cooking period as salt added at the start of cooking can make the lentils hard.
• Finely dice the carrots, celery and potatoes and add them to the pot, along with the bay leaf and thyme.
• Bring the water to the boil, lower heat and simmer soup, loosely covered for about 1 hour.
• Meanwhile chop the onion medium fine and saute it in 2 tblsps olive oil, stirring often over a medium heat until it softens. Add the chopped garlic and keep cooking and stirring until the onion begins to colour, about 10 minutes. Add the onion and garlic to the soup as it simmers.
• Lightly toast the cumin seeds in a small pan, stirring constantly for a few minutes until they are fragrant. Grind the cumin in a mortar or spice grinder and add it to the soup, along with 1 tblsp lemon juice and plenty of black pepper.
• Add the vegetable broth and the fresh herbs, bring the soup back to a simmer and taste. Adjust seasonings if necessary. Stir in another 2 tblsps olive oil.
• When serving add a thin drizzle of olive oil on top of each bowl, or put a tsp of mild salsa on top of each serving.