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lentil soup

Red Lentil Vegetarian Soup Recipe
Healthy Recipe

Yummy Red Lentil Soup (Except Not Quite Red)

This post comes from OnSugar blog The Green Life.
by OnSugar Blog

This post comes from OnSugar blog The Green Life.

OK so yesterday in NYC it was terribly dreary, cloudy, and grey out all day. Those are the kind of days for me when all I crave is a big hearty soup — a dinner where I can get so many nutrients and health benefits in one bowl. Soups are my all time favorite, and let's face it once the heat of Summer hits — other than Gazpacho — soups are kicked to the curb for a while. I use any rainy day as an excuse for soup. Red lentils like the ones used in this soup recipe are packed with tons of fiber, protein, and even folate and iron. 

I use red lentils instead of brown for different reasons. First, red lentils take half the time to cook as brown do! And secondly, I like the consistency that the red lentils make after they simmer for a while. The lentils sort of cook into the entire liquid of the soup and lose their shape, which makes a really thick soup. Brown lentils retain their shape no matter how long they cook. If you've never cooked red lentils before, don't be fooled. They aren't red after they cook long enough, they really look more like a yellowish light brown color.

Head on over to The Green Life to find out how to make this yummy red lentil soup for yourself. Or start your own OnSugar blog and share your own healthy recipes. You might end up being featured on FitSugar!

Vegetarian Lentil Soup With Croutons
recipes

Fast & Easy Dinner: Vegetarian Lentil Soup With Croutons

Sometimes I'll plan ahead and remember to soak dried beans overnight, but most of the time, I simply use recipes that call for canned beans.
by partysugar

Sometimes I'll plan ahead and remember to soak dried beans overnight, but most of the time, I simply use recipes that call for canned beans. Better yet, lentils are so tiny that they don't require an overnight bath. Don't believe me? Then give this recipe a try.

It proves that brown lentils can be cooked in under a half an hour. They're combined with sautéed veggies and vegetable broth to make a hearty, savory, and soothing soup. Fresh croutons add heft and crunch to this brothy and delicious dish. Sound interesting? Get the recipe now.

Yummy Links: From Homemade Goat Cheese to Yellow Lentil Soup
Link Time

Yummy Links: From Homemade Goat Cheese to Yellow Lentil Soup

by partysugar

Learn How to Make Lentil Soup
recipes

Soup's On: Lentil Soup

The other day, when I asked my sister what kind of soup she wanted for dinner, she quickly replied lentil.
by partysugar

The other day, when I asked my sister what kind of soup she wanted for dinner, she quickly replied lentil. I researched some recipes and started chopping vegetables. Later when we sat down to dinner I realized she was only kidding! Luckily the soup was hearty and delicious and my entire family enjoyed it. The original recipe has you puree the soup, but I left it chunky for texture. The croutons add a nice crunch, but don't directly affect the flavor of the soup. Paired with a green salad and a glass of red wine, this is one excellent Winter meal. To see how I made it, read more

My New Favorite Soup: Lentil Tomato
Fiber

My New Favorite Soup: Lentil Tomato

My husband, a self proclaimed super carnivore, told me recently he wanted to eat less meat.
by

My husband, a self proclaimed super carnivore, told me recently he wanted to eat less meat. Not give it up entirely by any means, but cut back in an effort to eat more veggies. So I have been trying new recipes and I found this one in a cookbook I have had for years. I had never made this soup before and thought it looked tasty and so good for you. Lentils are high in fiber and tomatoes are full of lycopene, a potent antioxidant.

Here is the recipe. Try it and see if you like it too. It is so easy to make and that is just another reason it is my new fave.

Tomato Lentil Soup
adapted from the New Basics Cookbook

1 tablespoon olive oil
2 cups chopped onion
2 cups chopped celery
2 large cans Roma tomatoes (28 oz. each)
6 cups low sodium, non-fat chicken broth or veggie stock
2 cups dried lentils (rinsed)
1 cup chopped fresh Italian parsley
1 cup dry red wine
4 cloves garlic, finely minced
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 cup balsamic (or red wine vinegar)

  1. Sauté onions and celery in olive oil in a large soup pot, for about 10 minutes.
  2. Purée tomatoes with their juice in a blender or food processor, and add to veggies.
  3. Add chicken (or veggie) stock and lentils. Bring to a boil. Reduce heat and and simmer, uncovered, stirring occasionally, for 20 minutes.
  4. Add 1/2 cup of the parsley, along with the wine, garlic, pepper, salt and cloves. Stir well and simmer for another 25 minutes. Add remaining 1/2 cup of parsley and balsamic vinegar. Simmer another 5 minutes.
  5. Serve immediately with rustic multigrain bread and enjoy.

Makes 8 portions.

This recipe was originally made with 4 tablespoons butter and I just thought the wasn't necessary. Since lentils are so full of fiber I added 2 cups instead of the original 1/2 cup.