Vegan Lentil Soup Recipe With Vegetables And Herbs

Step 4: Add the vegetable broth, water and the lentils. Bring to a boil, cover partially to allow some steam to escape and reduce the heat to low and simmer for about 15 minutes or until tender. Step 5: Add the tomato paste and balsamic vinegar and stir through. Stir in the spinach until wilted. Vegan Weight-Loss Lentil Soup. This vegan weight-loss lentil soup recipe has the familiar flavors of turmeric, ginger and cumin that pair so well with lentils. Lentils, green beans and spinach give this vegan soup a healthy dose of fiber that helps you feel fuller, longer. Serve this soup with a little extra lemon and cilantro.

Instructions. Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir. Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it's cooking too quickly.) 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.

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Add the paprika, cumin, and curry, and saute for 1 minute more. Add the tomatoes, green beans, potatoes, and lentils, and pour the broth over the top. Simmer the soup for 30 minutes. Just before the soup is done, about 5 minutes, stir in the spinach and cook until wilted. Remove from heat, and add a bit of lemon.

Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. If desired, use an immersion blender to slightly blend and thicken it. Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

Dice zucchini and carrot. Slice mushrooms. When onion is translucent, add garlic, zucchini, carrots, mushrooms, and dried basil. Stir and sauté for 2 minutes. Add diced tomatoes with juice and vegetable broth*. Increase heat and bring to a light boil.

Advertisement. Step 2. Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes, salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer. Cover and simmer until the lentils are tender, 30 to 40 minutes. Step 3. Remove from heat and stir in dill and vinegar.

How to make this anti-inflammatory soup. In a large pot, sauté onion, garlic, carrot, celery, potato and spices in a splash of water or oil for a few minutes, stirring constantly. Add vegetable broth, tomato paste and diced tomatoes. Mix with a large spoon, cover, and bring to a boil. Add lentils, give the soup a stir, then turn the heat to.

One serving of this low calorie lentil soup has 104 calories, 1 gram of fat, 6 grams of protein, and 8 grams of fiber. The added protein and fiber will make you feel full and satisfied without the need to consume a large amount of calories. Lentils pack a nutrient rich punch with iron, potassium, and folate. Making lentils an excellent staple.

Heat a large pot on medium heat. Once hot, add the oil, chopped onions, carrots, celery, salt, and cook for 3 minutes. Add the roasted tomatoes, lentils, garlic powder, basil, thyme, pepper, paprika, and chili powder to the pot. Stir until well combined. Pour the vegetable broth in the pot and bring soup to a boil.

Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot. Add the onions, garlic, and remaining vegetables. Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).

Directions. Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours. Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Heat oil in a LARGE pot over medium heat and add the chopped onion. Sauté for 3 minutes, then add garlic, ginger, carrot, and celery, and sauté for 3 more minutes. Add all spices, lentils, cauliflower, and vegetable broth and bring to a boil. Now add the bay leaves and cook the soup with a lid on for about 5 minutes.

Instructions. Combine all ingredients except the spinach in a soup pot or Dutch oven. Cook over low heat for 2 hours. Add the spinach and cook about 5 minutes more, until spinach is wilted. Season to taste with salt and pepper. Show more comments.

In a large soup or stock pot, cook the celery, carrots, onion and garlic in the vegetable oil or olive oil until soft, about 10 to 12 minutes, over medium heat. Next, add the water or vegetable broth, bay leaves and lentils. Simmer over medium heat, covered, for about 30 minutes, stirring occasionally. Add the potatoes and cook for 10 more.

Place a medium or large pot on stove over medium heat. Add cooking oil and chopped onion. Cook for 5-6 minutes, until onion is tender. Add chopped carrots, celery, potatoes, lentils, diced tomatoes, vegetable broth, water, salt, pepper, garlic powder, cumin, and thyme. Turn heat up to high and bring soup to a boil.

Instructions. Rinse the lentils with cold water . Prepare the vegetables: thinly slice the onion and the garlic; cut the carrot and the sweet potato and the potato into small cubes. In a saucepan, sweat the onion and garlic in olive oil over medium heat for 3 to 4 minutes. Add the remaining vegetables, lentils and vegetable broth.

Instructions. Heat the oil in a medium pot over medium heat. Add the onion and fry until soft and transparent then add the ginger and garlic and fry another 30 seconds to a minute, or until soft. Add the curry powder and cayenne, if using, and fry, stirring constantly, for 30 seconds to release the aromas.

Add some cayenne and lime juice. Taste and adjust salt and flavor. Mash some of the lentils with a spatula or blend a 1/2 cup of the soup and mix in for thicker soup. You can also add a 1/2 cup non dairy cream or coconut milk for creamy soup. Stovetop: Follow Step 1,2,3 in a saucepan over medium heat.

Cut the potatoes, celery and carrot into bite-sized pieces and place them with the lentils and the water or vegetable broth in the pressure cooker. Cook the lentils under high pressure for about 15-20 minutes. Let the pressure cooker cool down and let the pressure release naturally. Takes about 10 minutes.

Add the garlic, celery and carrot and cook for another 3-4 minutes until softened. Add the pepper, dried herbs, red pepper flakes, if using, and the bay leaf. Cook for 1 minute while stirring. Add the stock, red lentils and diced tomatoes and bring to a light simmer.

Preheat a large dutch oven or pot over medium heat. Toss in the carrots, onion, celery, and garlic. Cook for 4-5 minutes or until the onions are soft. You can add a little water if needed to prevent sticking. Add the potatoes, tomatoes, green beans, lentils, Italian seasoning, and veggie broth.

Step 2: Add remaining ingredients and cook. Add more water to the pan, then add the remaining ingredients except for parmesan. Season with salt and pepper to taste. Cover the pot and simmer for an hour or until the lentils are tender or the soup becomes thick. Serve with some hearty soda bread.

Next add the carrots and celery and saute for about 2 minutes more until softened. Add the vegetable broth and potatoes to the pot. Bring to a low boil and simmer for about 5 minutes until the potatoes are starting to get tender but are not all the way cooked when pierced with a fork. Stir in the red lentils and kale.

1 - Saute the onion in oil for a few minutes until soft. 2 - Stir in the carrot, lentils, stock/broth, cumin and milk, and bring to the boil. 3 - Reduce the heat and simmer for 15 minutes or until the lentils are soft and cooked through. Puree with a blender, food processor or hand blender and serve.

Cover and leave to simmer for 30 mins until the vegetables and lentils are tender. STEP 3. Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor. Recipe from Good Food magazine, November 2017.

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