Best 4 Ina Gartens Lentil Vegetable Soupvegetarianized Recipes
Indulge in a hearty and nutritious culinary experience with Ina Garten's Lentil Vegetable Soup, now transformed into a delightful vegetarian masterpiece. This flavorful soup boasts a symphony of wholesome ingredients, including a medley of lentils, a rainbow of vegetables, and a rich vegetable broth. Embark on a culinary journey with three enticing variations: the original Lentil Vegetable Soup, a hearty Slow Cooker Lentil Soup, and a refreshing Chilled Lentil Soup, perfect for warm summer days. Discover the versatility of this classic soup as you explore its diverse flavors and textures, making it a delectable addition to your vegetarian recipe collection.
Check out the recipes below so you can choose the best recipe for yourself!
LENTIL VEGETABLE SOUP (BAREFOOT CONTESSA)
Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.
Provided by eLLe-ious
Categories Low Cholesterol
Time 2h
Yield 8-10 soup bowls, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, 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 chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Nutrition Facts : Calories 480.1, Fat 12.1, SaturatedFat 2.3, Cholesterol 10.8, Sodium 1525.8, Carbohydrate 67.7, Fiber 21, Sugar 15.6, Protein 25.8
INA GARTEN'S LENTIL VEGETABLE SOUP(VEGETARIANIZED)
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
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
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
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
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 lentils. This will give your soup a more complex flavor and texture. Lentils do not require pre-soaking before cooking, but they can slightly vary in cooking time. Therefore, it's best to sort through them, rinse them with cold water, then pick out any stones or debris.
- Don't overcook the vegetables. You want them to be tender, but still have a little bit of a bite to them. If you overcook them, they will become mushy and lose their flavor.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. If you don't have any vegetable broth on hand, you can use water instead, but your soup will not be as flavorful.
- Season the soup to taste. Add salt and pepper to taste, and adjust the other seasonings as desired. You can also add a squeeze of lemon juice or a dollop of Greek yogurt for a little extra flavor.
Conclusion:
This lentil vegetable soup is a hearty, healthy, and delicious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this lentil vegetable soup a try.
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