Best Easy Lentil Soup Recipes

EASY SPINACH LENTIL SOUP

Steps:

• Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
• Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

EASY LENTIL-SAUSAGE SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
• Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
• Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.

EASY SOUP MAKER LENTIL SOUP

Steps:

• Put the stock, lentils, carrots and leek into a soup maker, and press the 'chunky soup' function. Make sure you don't fill it above the max fill line. The soup will look a little foamy to start, but don't worry - it will disappear once cooked.
• Once the cycle is complete, check the lentils are tender, and season well. Scatter over the parsley to serve.

IRAQI SHORBEH- EASY LENTIL SOUP

Steps:

• 1. wash lentils.
• 2. fill pot with lentils and water, pepper and salt, onion.
• 3. bring to a rapid boil.
• 4. cover, reduce heat to simmer.
• 5. cook 20-25 min until thick and yellow.

EASY RED LENTIL SOUP

Steps:

• Boil red lentils and water for one hour.
• Chop celery, carrots and garlic.
• Add stock and water to pot of lentils.
• Add celery, carrots and garlic to pot of lentils.
• Bring to boil.
• Add tomato paste, cayenne pepper and salt.
• Cover and simmer for 45 minutes.
• Serve the thick, rich soup and enjoy!
• Add more or less stock and/or water depending on how thick/thin you like your soup.

EASY LENTIL SOUP

Steps:

• In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
• Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.

LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)

Steps:

• Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
• Cook vegetables 10-15 minutes, until softened.
• Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.

AMY'S EASY RED LENTIL SOUP

Steps:

• Saute onion in a small amount of water for 3 minutes. Add carrots and celery and cook until onion is transucent and carrots/celery look slightly wilted. Add thyme, basil, oregano, lentils and 2 cups water. Bring to a boil, cover and simmer for 30 minutes. Add an additional 1-2 cups of water (to desired consistency) and continue to simmer for 15 minutes. Add spinach and cook for 2 minutes until wilted.

EASY WEEKNIGHT LENTIL SOUP

Steps:

• Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.

EASY LENTIL SOUP!

Steps:

• Soak lentils in water for at least two hours. You can soak them longer if you like them softer, but I prefer mine a little harder. Sometimes, I soak them while I'm away at work, and that's ok too.
• Drain lentils.
• Add together lentils, water, and Onion Soup Mix. Bring to a boil.
• When the water starts boiling, throw in the lentils.
• Simmer with a lid on for about 15 minutes, or until the rice is tender.
• Enjoy!

LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)

Steps:

• Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
• Cook vegetables 10-15 minutes, until softened.
• Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.

QUICK & EASY LENTIL SOUP

Steps:

• In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil. Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

EASY LENTIL SOUP WITH CARROTS

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions, garlic and seasoning; cook 3 min. or until crisp-tender, stirring frequently. Add lentils and carrots; cook and stir 2 min. Stir in water and broth; bring to boil. Cover; simmer on medium-low heat 25 min. or until carrots are tender. Cool 15 min.
• Process soup, in batches, in food processor or blender until smooth. Return to saucepan.
• Reserve 2 Tbsp. cream cheese spread. Add remaining to soup; cook and stir on low heat 8 to 10 min. or until cream cheese is melted and soup is heated through. Serve topped with reserved cream cheese.

EASY BACON AND LENTIL SOUP

Steps:

• Wash the lentils and put them in a large saucepan with the stock. Add salt and pepper and the clove.
• Roughly chop the onion, bacon and garlic and add these to the saucepan along with the tinned tomatoes.
• Bring to the boil, cover and simmer for about 1 hour, until the lentils are soft.
• Peel and roughly chop the potatoes into similar sizes and add these to the saucepan. Cook for a further 20 minutes or until the potatoes are tender.
• Remove the clove and then blend or purée the soup until smooth.
• Serve hot with crusty bread.