LENTIL SOUP
Hearty and healthy, this easy lentil soup recipe combines nutritious lentils, garden-fresh vegetables, and a slew of spices into a warm bowl of comforting goodness. This recipe first appeared in Season 10 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Soups & Sandwiches
Time 1h15m
Number Of Ingredients 11
Steps:
- Place the olive oil into a large, 6-quart Dutch oven set over medium heat. Once hot, add the onion, carrot, celery, and salt, and sweat until the onions are translucent, 6 to 7 minutes.
- Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise, and stir to combine.
- Increase heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, 35 to 40 minutes.
- Using an immersion blender, puree to your preferred consistency. Serve immediately.
ALTON BROWN'S LENTIL SOUP
Make and share this Alton Brown's Lentil Soup recipe from Food.com.
Provided by Tarah T.
Categories Lentil
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- with salt, sweat the onion, carrot, and celery in hot olive oil.
- add the broth, tomatoes, lentils and seasonings.
- bring to a boil.
- reduce heat and cover, cooking about 35-45 minutes.
- blend if desired (I do not blend).
Nutrition Facts : Calories 105.6, Fat 3.5, SaturatedFat 0.6, Sodium 774.9, Carbohydrate 12.5, Fiber 4.3, Sugar 2.6, Protein 6.5
LENTIL SALAD
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.;
- Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.
- Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog's ability to digest onions, well...she's more hog than dog I guess.
- Cook smart,
- Alton
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