Best 3 Lentil Minestrone With Greens Recipes
In the realm of comforting and wholesome soups, Lentil Minestrone with Greens stands out as a symphony of flavors and textures. This hearty Italian-inspired dish is a delightful blend of lentils, vegetables, and herbs, simmered to perfection in a flavorful broth. Its medley of ingredients creates a symphony of flavors that will tantalize your taste buds. The lentils add a nutty and earthy base, while the vegetables, such as carrots, celery, and onion, provide a symphony of colors and a delightful crunch. The addition of greens, like kale or spinach, infuses the soup with a vibrant freshness and essential nutrients. Every spoonful of this delectable soup is a journey through a garden of flavors, offering a satisfying and nourishing experience.
**Additional Recipes Included in the Article:**
* **Classic Minestrone Soup:** This timeless recipe showcases the essence of a traditional minestrone soup, featuring a rich broth, an array of vegetables, and pasta.
* **Tuscan Minestrone Soup:** Inspired by the vibrant flavors of Tuscany, this minestrone soup boasts a combination of cannellini beans, kale, and aromatic herbs.
* **Tortellini Minestrone Soup:** A delightful twist on the classic, this minestrone soup incorporates tender tortellini, adding a delightful chewy texture and a burst of flavor in every bite.
* **Minestrone alla Genovese:** Originating from the Liguria region of Italy, this minestrone soup is characterized by the use of pesto, creating a vibrant green soup with a distinct nutty and herbaceous flavor.
* **Minestrone Primavera:** Bursting with the freshness of spring vegetables, this minestrone soup features an array of seasonal produce, such as asparagus, peas, and artichokes, resulting in a light and flavorful broth.
BEST LENTIL SOUP
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
Provided by Cookie and Kate
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Nutrition Facts : Calories 367 calories, Sugar 10.8 g, Sodium 1375.5 mg, Fat 15.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 47.8 g, Fiber 10.8 g, Protein 14.5 g, Cholesterol 0 mg
LENTIL VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
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.
LENTIL MINESTRONE SOUP
This is one of Deborah Madison's(of Vegetarian Cooking for Everyone cookbook fame) favorite soup recipes of all time. It's even better the second day! Add the cooked pasta and greens just before serving so the retain their color and texture. Enjoy!
Provided by Sharon123
Categories Lentil
Time 1h5m
Yield 4-6
Number Of Ingredients 18
Steps:
- Heat the oil in a wide soup pot with the onions. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
- Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
- Add the lentils, bay leaves, parsley and thyme sprigs, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes.
- Taste for salt and season with pepper to taste. If it needs more depth, add soy sauce to taste, starting with 1 tbls. The soup may seem a little bland at this point, but the flavors will come together when the soup is finished. Remove the bay leaves, parsley and thyme sprigs.
- Boil the greens in salted water until they are tender and bright green, then chop them coarsely.
- When ready to serve, add the greens and pasta to the soup and heat through.
- Serve with extra virgin olive oil drizzled into each bowl, a generous grind of black pepper, and the shaved Parmesan cheese.
- Enjoy!
Tips:
- Use a variety of lentils. This will give your minestrone a more complex flavor and texture. Lentils that work well include brown, green, and red lentils.
- Don't overcook the lentils. They should be tender but still retain their shape.
- Roast the vegetables before adding them to the soup. This will caramelize them and give them a deeper flavor.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
- Add the greens at the end of cooking. This will prevent them from becoming overcooked and losing their nutritional value.
Conclusion:
Lentil minestrone is a delicious, healthy, and hearty soup that is perfect for a winter meal. It is packed with vegetables, lentils, and greens, and it is a good source of protein and fiber. This soup is also very versatile. You can add or remove ingredients to suit your taste, and you can also make it ahead of time and reheat it later. So next time you are looking for a warm and comforting meal, give lentil minestrone a try!
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