Best 5 Macaroni Grills Lentil Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, lentil soup stands as a hearty and nourishing dish, deeply rooted in culinary traditions across the globe. Crafted from humble lentils, a myriad of aromatic spices, and a symphony of vegetables, this comforting soup offers a symphony of flavors that warm the soul and invigorate the senses. Within this article, you'll find a treasure trove of lentil soup recipes, each offering a unique culinary adventure. From the classic Macaroni Grill Lentil Soup, renowned for its rich tomato broth and tender lentils, to the vibrant Moroccan Lentil Soup, bursting with exotic spices and chickpeas, this collection caters to diverse palates and dietary preferences. The hearty Indian Lentil Soup, featuring red lentils simmered in a creamy coconut broth, promises a delightful fusion of flavors. For those seeking a lighter option, the Lentil and Sausage Soup offers a delightful harmony of smoky sausage, tender lentils, and a medley of vegetables. And for a taste of Mediterranean sunshine, embark on a culinary journey with the Mediterranean Lentil Soup, where vibrant herbs, fresh vegetables, and lentils dance together in a flavorful broth.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA AND LENTIL SOUP



Pasta and Lentil Soup image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, chopped
4 cloves garlic, smashed
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
1/3 cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.

Nutrition Facts : Calories 675, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 918 milligrams, Carbohydrate 72 grams, Fiber 17 grams, Protein 30 grams

LENTIL AND MACARONI SOUP



Lentil and Macaroni Soup image

Make and share this Lentil and Macaroni Soup recipe from Food.com.

Provided by smellyvegetarian

Categories     Lentil

Time 50m

Yield 10 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 carrots, chopped
1 onion, chopped
2 garlic cloves
1 (14 1/2 ounce) can tomatoes
1 (14 1/2 ounce) can vegetable broth
3/4 cup lentils
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
6 cups water
1 bunch swiss chard
3/4 cup macaroni, dry
1 cup fresh basil

Steps:

  • Heat oil over medium heat. Add carrots, onion, and garlic and cook 10 minutes or until tender. Add tomatoes, broth, lentils, salt, pepper, thyme, and 6 c water.
  • Heat to boiling, then reduce heat, cover, and simmer 20 minutes or until lentils are almost tender.
  • Stir in chard and macaroni, heat to boiling over med-high heat. Reduce to medium and cook uncovered 10 minutes or until pasta is tender. Stir in basil.

Nutrition Facts : Calories 84.7, Fat 1.8, SaturatedFat 0.2, Sodium 214.4, Carbohydrate 14.5, Fiber 3.2, Sugar 3, Protein 3.8

LENTIL SOUP



Lentil Soup image

Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  • Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

PASTA AND LENTILS (PASTA E LENTICCHIE)



Pasta and Lentils (Pasta e Lenticchie) image

This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.

Provided by Ali Slagle

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for serving
1 yellow onion, coarsely chopped
8 garlic cloves, smashed and peeled
Kosher salt (Diamond Crystal) and black pepper
1 cup brown or green lentils
3 thyme sprigs (optional)
3 fresh or dried bay leaves (optional)
1 (28-ounce) can whole peeled tomatoes, cut in the can with scissors
10 ounces tubular or ridged pasta, like penne or radiatore (or use long noodles broken into pieces)
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
  • Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
  • Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

MOROCCAN LENTIL SOUP



Moroccan Lentil Soup image

Provided by Donna St. George

Categories     dinner, lunch, weekday, one pot, soups and stews, appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 20

2 tablespoons butter
2 tablespoons canola oil or olive oil
1 medium onion, finely chopped
1 small green pepper, finely chopped
2 medium carrots, shredded
1 1/2 cups peeled and finely chopped eggplant
4 cloves garlic, minced
2 1/4 teaspoons cumin
3/4 teaspoon curry powder
3/4 teaspoon allspice
1 1/2 teaspoons cinnamon
3/4 teaspoon red pepper flakes
2 quarts water
2 14 1/2-ounce cans chicken broth
3/4 cup dry sherry
1 14 1/2-ounce can diced tomatoes, drained
1 16-ounce bag dried lentils, any variety
1/2 teaspoon salt
Plain yogurt or sour cream, for garnish
Chopped fresh cilantro, for garnish

Steps:

  • In a large (6- to 8-quart) stockpot over medium heat, combine the butter and oil and stir until the butter has melted. Add the onions, green pepper, carrots, eggplant and garlic. Stir well. Add the cumin, curry powder, allspice, cinnamon and red pepper flakes. Saute, stirring, until the vegetables have softened, about 10 minutes.
  • Add water, chicken broth, sherry, tomatoes and lentils, and bring to a boil. Reduce heat to low, and simmer, uncovered, 1 hour, or until the lentils have softened. Season with salt. To serve, garnish each bowl with a dollop of yogurt or sour cream and a sprinkling of chopped cilantro.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful herbs, and rich spices will make a big difference in the taste of your lentil soup.
  • Don't skimp on the lentils: Lentils are the main ingredient in this soup, so make sure you use plenty of them. A good rule of thumb is to use 1 cup of lentils for every 4 cups of liquid.
  • Cook the lentils until they are tender: Lentils should be cooked until they are soft and slightly mushy. This will take about 20-30 minutes.
  • Add vegetables and herbs: Vegetables and herbs add flavor, color, and texture to lentil soup. Some good options include carrots, celery, onions, garlic, tomatoes, and spinach.
  • Season the soup to taste: Use salt, pepper, and other spices to season the soup to your liking. A bay leaf or two can also add a nice flavor.
  • Serve the soup with your favorite toppings: Some popular toppings for lentil soup include croutons, shredded cheese, and a dollop of sour cream.

Conclusion:

Lentil soup is a delicious, healthy, and affordable meal that is perfect for any occasion. It is a great way to use up leftover vegetables and herbs, and it can be easily customized to your own taste. With a few simple tips, you can make a lentil soup that is sure to please everyone at the table.

Related Topics