lentil soup recipes

Beet braised lentils - a healthy vegan stew, soup or side dish, that is full of incredible flavor! Serve this on its own as a vegan main, or a along side fish, chicken or meat.

 Braised Lentils With Beets 

olive oil, butter

red onion (½ a red onion)

carrot

celery

garlic-rough chopped

thyme leaves

Bay leaf

black caviar lentils, beluga lentils

vegetable stock

teaspoon salt,

vinegar,

fresh beet juice

 Braised Lentils with Beets 

In a large heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add onion, carrot, beets and celery, and saute for 5 minutes, until slightly softened.

Turn heat to medium, add garlic and herbs and sauté for 2 more minutes. Add lentils, stock and salt and bring to a boil. Once boiling, cover with lid, and turn heat to low, maintaining a gentle simmer. Simmer for 25 minutes or until lentils are just tender.

Add the beet juice, taste for salt, add more if necessary, and continue simmering on low for 10-15 more minutes or until tender. If you feel there is too much liquid for your liking, keep the lid off, and increase the heat, letting it reduce. ( I like this braise slightly juicy, personally, so I just replace the lid.)

Stir in the balsamic vinegar and taste again, adjusting if necessary.

Serve with optional browned butter or goat cheese crumbles. If going vegan, a little drizzle of olive oil is nice.

Serve as vegan main dish or as a side dish to fish, chicken or meat.

For me this was a total game changer! Not only stunningly beautiful, but so, so delicious. The combination of lentils with beets is brilliant! As I don't have a juicer, I shredded the beats rather than cube them. I sprinkled the finished dish with pomegranate seeds, for some extra drama and served Greek yogurt mixed with lemon peel and dill as a little "side". I am pretty sure I will make that dish often. Thank you for your wonderful recipes Sylvia.

Thank you for an amazing recipe. It’s so good......I don’t want to stop eating it!
RF

Lentils and beetroot are indeed a heavenly union. Had it with goat cheese potato cakes.  Too delicious! Thank you for sharing your find, Sylvia.

hello there ,was happy to see a lentil recipe ,mom used lentils in some kinda soup on meatless Friday that was many years ago Many Im 76. all I can remember is grain a hand full shoving them in my mouth case I walked by her heading out the door , den when I was out blowing them outa my pea shooter ,a straw , fun till next spring when lentils were growing every where , I am ordering them on line cause Im not going out , got beets in da garden will post results when I cook ,  thanks for the memories and dis recipe.  PEACE. Joseph

I made this last night, with a few minor adjustments--my grocery store only had golden beets this week, so my version didn't look quite as beautiful, and I couldn't find beet juice, so I used extra stock as suggested--and it was amazing!! We were really blown away. I love lentils, and I love beets, but I was not expecting the combination to be so much greater than the sum of its parts. I served this as a main over rice. It was so flavorful, it didn't even need the goat cheese crumbles I'd bought to use as a garnish. Definitely adding this to our regular rotation of recipes.

Lentil and Red Bell Pepper Soup

red bell peppers,

onion, chopped

olive oil

(2.5 ml) ground turmeric

(1 ml) ground cumin seeds

(1 ml) coriander seeds

beef broth

(250 ml) red lentils, rinsed and drained

(15 ml) tomato paste

(30 ml) chopped cilantro

green onions, chopped

Salt and pepper

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In a large saucepan, soften the bell peppers and onion in the oil. Season with salt and pepper. Add the spices and cook for 1 to 2 minutes. Add the broth, lentils, and tomato paste. Season with salt and pepper.

Bring to a boil. Cover and simmer gently for about 20 minutes or until the lentils are cooked. Add broth, if needed. Add the cilantro and green onion. Adjust the seasoning. Serve with whole-grain bread.

Cette soupe est délicieuse et facile à préparer.

Très bonne soupe! Facile, rapide et parfaite pour les lunchs!

Excellente soupe ! J'ai même ajouté un peu de bacon cuit ..Merci Ricardo !

Très bonne et rapide pour les soirs de semaine.

Incroyable que des gens trouve. La. Recette très bonne lorsqu’ils l’ont modifier à 50 % ?

Cette soupe est délicieuse, et sa confection s'accommode très bien de substitutions, par ex. du persil pour la coriandre, des lentilles brunes déjà cuites, 1 c. à soupe de vinaigre blanc au lieu des oignons verts. Pour l'épaissir un peu j'ai ajouté quelques cuillerées de flocons d'avoine qui lui ont donné une texture moelleuse. À refaire absolument. Merci Ricardo.

Cela faisait des années que je faisais une vieille recette de soupe de lentilles et la famille ne l'appréciait plus beaucoup. Une amie m'a parlé de cette recette,  et nous sommes tous sous le charme. Elle est délicieuse et sera notre recette chouchou cet hiver.

Est-ce qu'on parle de lentilles sèches ou en conserve?

https://cdn.jwplayer.com/v2/media/JLheFuPd

Chop an onion like a chef

Spicy lentil soup is hearty, filling, delicious, loaded with fiber, iron, and plant-based protein, low in fat, and made in just one pot using a stove, crockpot, or Instant Pot for a super satisfying meat-free meal!

Spicy Lentil Soup

yellow onion, (chopped)

carrots, (diced)

celery ribs, (diced)

garlic cloves, (minced)

red chili flakes, (plus more as needed)

cumin

Italian seasoning

(14.5-ounce) cans of diced fire roasted tomatoes, (in their juices)

brown lentils

water

vegetable bouillon cubes

spinach ((optional))

parsley, (chopped (optional))

lemon

In a large pot with a lid, heat the oil over medium-high heat.

Add the onions, carrots, celery, garlic, and red chili flakes. Mix well, reduce the fire to medium low, cover with a lid and cook for 5 minutes – regularly mixing to prevent burning.

Add the cumin and Italian seasoning. Mix well and cook for 20 seconds while mixing.

Add the fire roasted tomatoes in their juices, lentils, water, bouillon cubes, salt, and pepper. Mix well and turn the heat to medium high. Cover with the lid, bring to a boil, mix one more time to ensure the bouillon cubes are fully melted and incorporated in the water. Then turn the heat to a simmer and cook for 40 minutes with the lid on.

When the 40 minutes have passed, taste to check if the lentils are cooked and to taste seasoning levels. Adjust time and seasoning if needed.

When the lentils are fully cooked, add the spinach (if using), parsley (if using), and lemon juice. Gently push the raw spinach down into the broth. Cover with the lid and allow the soup to sit undisturbed for 5 minutes.

Serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1706972035/v0bfoazhi70penvvrisg.mp4

Top 3 lentil soup recipes recipes from across the web

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Braised Lentils With Beets

Lentil and Red Bell Pepper Soup

Spicy Lentil Soup

Top 3 lentil soup recipes recipes from across the web

The most viewed lentil soup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Lentils With Beets

Lentil and Red Bell Pepper Soup

Spicy Lentil Soup

The most viewed lentil soup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine