Best Hearty Vegetable Lentil Soup Recipes

HEARTY VEGETABLE LENTIL SOUP

Hearty Vegetable Lentil Soup image

My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. -Nicole Hopping, Pinole, California.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

Ingredients

6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 cups dried lentils, rinsed
4 cups chicken stock

Steps:

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer., Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.

Nutrition Facts : Calories 314 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 708mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 17g fiber), Protein 20g protein. Diabetic Exchanges

HEARTY VEGETABLE AND LENTIL SOUP

Hearty Vegetable and Lentil Soup image

From The Australian Women's Weekly July issue featuring diabetic recipes. Times are estimates. Suitable for freezing. Per serve - 1360kj, 16g protein, 6g fat (1g saturated), 45g carbohydrate, 12g fibre, 500mg sodium and low GI

Provided by ImPat

Categories Yam/Sweet Potato

Time 1h5m

Yield 2 1/2 litres, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 brown onions (medium 300g, chopped)
2 garlic cloves (quartered)
2 stalks celery (200g, trimmed, chopped coarsely)
2 carrots (240g, peeled, chopped coarsely)
2 parsnips (500g, chopped coarsely)
1 kumara (500g, peeled, chopped coarsely)
1 tablespoon curry paste
2 cups vegetable stock (salt reduced 500ml)
1 liter water (4 cups)
1 cup red lentil (200g)
1 1/2 cups boiling water (extra 375ml)
2 slices bread (Low GI Burgen, toasted, to serve)
200 g low-fat yogurt
1/4 cup fresh coriander (coarsley chopped)

Steps:

Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
Add stock, the water and lentils, bring to the boil.
Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
Serve with toasted bread cut into six servings.

Nutrition Facts : Calories 222.3, Fat 4, SaturatedFat 0.9, Cholesterol 2, Sodium 114.1, Carbohydrate 36.6, Fiber 6.1, Sugar 6.4, Protein 11.6

HEARTY LENTIL VEGETABLE SOUP

HEARTY LENTIL VEGETABLE SOUP image

Categories Soup/Stew Stew High Fiber Dinner Lunch Healthy Vegan

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 quarts low-sodium chicken broth (or vegetable broth)
2 packages small button mushrooms, sliced
1 nine-ounce bag baby spinach
2 pounds baby carrots
2 yellow summer squash, sliced into wheels
3 zucchini squash, sliced into wheels
1 large sweet potato, cut into thick slices or chunks
8 whole garlic cloves
2 yellow onions, sliced
3 cups water
1 cup yellow lentils
Kosher salt, to taste
ground black pepper, to taste

Steps:

Add the broth, mushrooms, spinach, carrots, summer squash, zucchini, sweet potato, garlic, onions, and water to a large pot and bring the liquid to boil. Reduce the heat to low and simmer, covered, for 45 minutes, stirring occasionally. After the soup has simmered for 45 minutes, use a potato masher to mash the vegetables. Add the lentils to the pot and stir. Simmer for an additional 30 minutes. For thinner soup, continue to cook the soup covered. For thicker soup, remove the cover after adding the lentils. Season with salt and pepper to taste and serve. (If you like spicy food, add a few dashes of hot sauce to the pot or your bowl.)