Best 4 Lentil Soup Express Recipes

Indulge in a culinary journey with our diverse collection of lentil soup recipes, crafted to tantalize your taste buds and cater to various dietary preferences. From the classic lentil soup, brimming with hearty lentils, vegetables, and aromatic spices, to its vegan counterpart, bursting with plant-based goodness, these recipes offer a symphony of flavors. Embark on a culinary adventure with our quick and easy lentil soup, perfect for busy weeknights, or savor the slow-cooker lentil soup, allowing the flavors to deepen and meld over time. For those with a penchant for spice, our spicy lentil soup will ignite your palate, while the creamy lentil soup offers a comforting embrace. And for a taste of the Mediterranean, our Mediterranean lentil soup, infused with vibrant herbs and tangy feta cheese, will transport you to sun-kissed shores.

**Recipes inside the article:**

1. Classic Lentil Soup: A timeless recipe that captures the essence of lentil soup, with a harmonious blend of lentils, vegetables, and aromatic spices.

2. Vegan Lentil Soup: A plant-based delight, this recipe showcases the versatility of lentils, creating a hearty and flavorful soup without compromising taste.

3. Quick and Easy Lentil Soup: Perfect for busy weeknights, this recipe delivers a satisfying lentil soup in a short amount of time, making it an ideal choice for those with limited time.

4. Slow-Cooker Lentil Soup: Experience the magic of slow cooking with this recipe, allowing the flavors to develop and deepen over time, resulting in a rich and comforting soup.

5. Spicy Lentil Soup: Ignite your palate with this fiery lentil soup, featuring a blend of spices that will tantalize your taste buds and leave you craving more.

6. Creamy Lentil Soup: Indulge in the velvety embrace of this creamy lentil soup, made with a luscious blend of lentils, vegetables, and a touch of cream or coconut milk for a satisfying and comforting experience.

7. Mediterranean Lentil Soup: Embark on a culinary journey to the Mediterranean with this vibrant soup, infused with aromatic herbs, tangy feta cheese, and sun-ripened tomatoes.

Let's cook with our recipes!

LENTIL SOUP EXPRESS

Lentil Soup Express image

I have had this recipe in my recipe box forever. It is such a quick and easy lentil soup recipe that is thick and hearty, not watery. Sometimes, instead of the parsley, I put in spinach and it wilts down and tastes great!!!

Provided by Little Debbie

Categories Lentil

Time 52m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 onion, peeled and sliced
1 garlic clove, crushed
3 cups water
1 (16 ounce) can whole tomatoes, undrained
1 cup dry lentils, rinsed
1 cup carrot, peeled and sliced
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped (OR you can add fresh spinach at the end to wilt into the soup)

Steps:

In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender.
Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes.
Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender.
Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).

THE BEST LENTIL SOUP

The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

LENTIL SOUP

Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Steps:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

PRESSURE COOKER LENTIL SOUP

Pressure Cooker Lentil Soup image

This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.

Provided by Podkayne

Categories Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon ground cumin
8 cups vegetable broth
1 cup dry lentils, rinsed and picked
2 bay leaves
5 ounces fresh spinach (optional)
salt and pepper

Steps:

In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
Add the carrots and celery and saute for a minute or two.
Add the ground cumin and stir well.
Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
Cook for 20 minutes.
Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
Remove the bay leaves.
If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
Season with salt and fresh ground pepper to taste.

Tips:

Use a variety of lentils. This will give your soup a more complex flavor and texture. Lentils commonly used are brown lentil, red lentil, French green lentil.

Rinse the lentils before cooking. This will help to remove any dirt or debris. You can also soak them for 30 minutes before cooking to reduce cooking time.

Add vegetables to your soup. This will make it more nutritious and flavorful. Common options include carrots, celery, onions, and garlic. Experiment with different vegetables to find your favorite combination.

Season the soup to taste. Salt and pepper are essential, but you can also add other spices, such as cumin, curry powder, or paprika. Taste the soup as you cook it and adjust the seasonings as needed.

Serve the soup with a variety of toppings. This could include croutons, chopped fresh herbs, or a dollop of sour cream.

Conclusion:

Lentil soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It is a great way to use up leftover lentils, and it can be easily customized to your own taste.

There are many lentil soup recipes out there, so you can easily find one that you will love. So next time you are looking for a quick and easy meal, give lentil soup a try. You won't be disappointed!

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