Best 3 Lentil Soup With Cilantro Lots Of It Recipes
Indulge in a culinary journey with our diverse collection of lentil soup recipes, each bursting with unique flavors and textures. From the classic comfort of traditional lentil soup to innovative culinary creations, our recipes cater to every palate. Dive into a hearty bowl of red lentil soup, where vibrant lentils mingle with aromatic spices, or embark on a refreshing adventure with green lentil soup, brimming with zesty lemon and fresh herbs. If you seek a taste of the Mediterranean, our Mediterranean lentil soup, infused with the flavors of sun-ripened tomatoes and fragrant herbs, will transport you to coastal bliss. And for those who love a hearty and flavorful meal, our slow-cooker lentil soup, simmered to perfection with tender lentils, vegetables, and a medley of spices, will warm your soul on chilly evenings. No matter your preference, our lentil soup recipes offer a symphony of flavors and culinary experiences, ready to tantalize your taste buds.
Here are our top 3 tried and tested recipes!
SOPA DE LENTEJAS (COLOMBIAN-STYLE LENTIL SOUP)
Sopa de Lentejas or Colombian Style Lentil Soup is a standard in a lot of Colombian kitchens, the Colombian chorizo sausage gives the soup extra flavor. This is a very substantial soup that would make a meal-in-a-bowl served with white rice.
Provided by Erica Dinho
Categories Main Course
Time 1h30m
Number Of Ingredients 17
Steps:
- Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate lined with paper towel.
- Add the carrots, onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally about 12 minutes. Stir in the cumin and cook 1 more minute.
- Add the lentils and water, bring to a boil. Then reduce the heat to medium low, cover and cook until the lentils become tender but not mushy about 45 minutes.
- Add chorizo and potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water if necessary. Ladle into soup bowls and top with cream if using and serve immediately.
Nutrition Facts : Calories 495 kcal, Carbohydrate 55 g, Protein 25 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 58 mg, Sodium 718 mg, Fiber 24 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
ITALIAN LENTIL SOUP
Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.
Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.
THE BEST LENTIL SOUP
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
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.
Tips:
- Use a variety of lentils. This will give your soup a more complex flavor and texture.
- Don't be afraid to add lots of cilantro. It's the star of this soup, so don't be shy about using it.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the soup with a dollop of yogurt or sour cream. This will add a creamy richness to the soup.
Conclusion:
Lentil soup is a delicious, healthy, and easy-to-make soup that's perfect for a quick and easy meal. With its simple ingredients and bold flavors, this soup is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this lentil soup with cilantro a try. You won't be disappointed!
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