Add garlic and onion and stir 30 seconds. Pour 4 cups of water on top. slow cooker. Add them to the pot and saut for 3-5 minutes, until they soften. I topped mine with a little crumbled feta and served with warm crusty bread. Your email address will not be published. Stir gently and serve. Add diced onion and carrots and cook 3-4 minutes until onions are translucent and starting to caramelize. Cook the onion for about 4 - 5 minutes, or until the onion is translucent and just starting to brown. Nutritious lentils, rich in protein and fiber, combined with potatoes for a healthy and flavorful soup. I have made this several times and it is one of my absolute favorites. Slow Cooker. Let the soup come to a boil. Serve warm. *. Blend the soup, return to the instant pot, and stir in the lemon juice, lemon zest, and parsley. Bring the soup to a boil. Lets get ready to throw all of our ingredients into one pot and let simmer. In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. And now for the good part! Saute until onion is tender and garlic is light brown in color. Cover the pot and simmer for 45 minutes over medium to low heat. A great addition to homemade soups. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes. In a large pot, heat three tablespoon of olive oil. I estimate 1 cup lentils for 4 servings. Cook on high for 3 or on low for 5 hours until the lentils are cooked. I small-medium diced my potatoes and the cook time was just right. This Vegan Lentil Soup is one of the easiest and quickest soups to make! Lower the heat and simmer for 20 minutes or until the potatoes are fork-tender. Saut the veggies and garlic. It turned out to be a good ratio. Are you planning to make this Greek Lentil Soup recipe? 4. Heat up the olive oil in a soup pot over medium heat. This recipe makes 4 portions. 1 / 2-1 teaspoon kosher salt. Once boiling, add lentils (rinsed). Hi Jack, Thats right, a 5-year-old will eat this soup and enjoy it. It may just take a little longer to cook. This means that every time you visit this website you will need to enable or disable cookies again. Stir them and let them saut for 5 minutes, or until they begin to become tender.Add the garlic and celery and cook for a few more minutes until the flavours mingle. Read More! Ive found out that soups with just lentils tend to often be pretty light and good for lunch or a side, but not a complete meal. Makes four servings. Thank you so much for this beautiful recipe! Published June 23, 2020 Last Updated February 28, 2021 By Pinelopi Kyriazi 1 Comment. ground cumin, harissa, vegetable, onion, carrots, spice, Swiss chard and 7 more . $6.99. Not sure if it was my lentils or what. Heat oil in a large pot or Dutch oven. Strain and set aside. Strain and clean thoroughly. Their vibrant green color really adds to this dish! First, wash lentils thoroughly in cold water and drain them. Excited to try this since I accidentally got a ton of potatoes in my produce box. 20 more minutes or until Lentils, Carrots, and Potatoes are tender. Learn how your comment data is processed. Add onion celery, red pepper, and carrot. Yes, the herbs are dried . Really delicious. Lavraki Whole Fish. Lower the temperature to low and place a lid on the soup pot. 23 Minutes of Running. (-) Information is not currently available for this nutrient. Add lentils, broth . In a large pot, heat the olive oil. If youre tight on time, you can place them in a strainer and rinse them in cold water. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant. Bring this to a boil, and let simmer for another 25 minutes. With a hand blender or potato masher, pure soup until semi-smooth and thick. Instructions. Bring to a boil. You salt at the end when you add the olive oil to get its fresh taste. (Photo 2). This website uses cookies so that we can provide you with the best user experience possible. Add the tomatoes, broth, and lentils. Add red potatoes, carrots, lentils, herbs de Provence, red pepper flakes, and vegetable stock. Add them to the pot and saut for 3-5 minutes, until they soften (Photo 3), Add the bay leaves and the oregano (Photo 4). Cover the pot and simmer over medium to low heat for 30 minutes. You can either do it in the pot or once the soup is portioned out into the bowls I chosethe latter. The secret to the amazing taste of this soup is a fresh extra virgin olive oil added once the soup is cooked. Your email address will not be published. Bring to a boil, reduce heat to medium-low, cover and simmer for 30 minutes, checking at regular intervals so that potato may not stick to the bottom of the pot. Cook on medium heat for 20 minutes. Cover, remove from heat, and let stand an additional 5 minutes. Drain, reserving water. According to my friend, you can get a little creative here. 2. A comforting meal to enjoy for a quick weeknight dinner. Add the lentils, tomato sauce, and spices. This soup was delicious. I wasnt prepared for how good this recipe was going to be. For this recipe I use onion, garlic, chili pepper, curry paste, turmeric powder, potatoes, carrots, broccoli, kale, lentils, our homemade vegetable broth, coconut oil, salt and pepper. Notify me of follow-up comments by email. Stir and saut for 2 minutes longer. Serving size 1 and a half cups, Calories: 224, Fat: 5g, Saturated Fat: 3g, Sodium: 432mg, Potassium: 691mg, Carbohydrates: 33g, Fiber: 14g, Sugar: 1g, Protein: 12g, Vitamin A: 1755%, Vitamin C: 10.4%, Calcium: 50%, Iron: 5%. Meanwhile, mince garlic and dice potato. Add the sauted onion mixture along with salt, cumin, and black pepper. Boil for 2-3 minutes, rinse and drain. Oh how I love lentils especially in soups! Add the lentils and stir thoroughly - ensuring everything is coated in the olive oil. Stir the onion frequently during cooking. When I started really getting into cooking, I learned from many chefs and experts to skip the store bought vegetable broth. Who would have thought itsoy sauce in a Greek dish? Add garlic and potatoes and stir. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender. . It was absolutely amazing! Let me know in the comments and please rate the recipe too, thanks! Add the vegetable stock and stir. For 17 years. Let them simmer until golden. Branson makes up a big batch every other Saturday and . Chop the carrots into small slices. Hello! Required fields are marked *. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Also, my 5-year-old loves it. Take the pot off the heat and stir in the coconut sugar, mustard, thyme, and greens. Add the red chili, cumin, oregano, sweet red pepper flakes, and bay leaves. Top the soup ingredients with the tomato sauce and water and bring the pot to a boil. In a medium pot heat the oil to medium low and add the onion and leeks. Heat oil in a large Dutch oven over medium heat. Meanwhile, grate 1/2 teaspoon peel . I often use thin ones, because they dominate the market, but, if you want, you cook the thick ones. Pour in the same pot approx. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Place coconut oil in a large pot over medium heat. Once the soup is finished, your bowl will almost look like it's overflowing with tasty, tantalizing taters. If you disable this cookie, we will not be able to save your preferences. Water and lens ratio. Let them simmer until golden. It is traditionally served with a drizzle of olive oil and lots of vinegar. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. We love simple recipes that are big in taste and packed full of things that are good for us. Just an FYI. Cooking time, depending on how slow the lentils are, varies from 40 minutes to 1 hour. Preparation time: 15 minutes; Cooking time: 40 minutes; Serves: 4. Heat olive oil in a large pot over medium heat. I used a mix of green, red split and black lentils, but green only work great. Second time making this last night and it is officially in the rotation. I usually make a big portion, place it in bowls, and put it on the freezer. Cook for 5 minutes, stirring frequently to prevent burning. Instructions. Add carrots, celery and onions, saute for 5 minutes. Discard the bay leaves. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender. Pour entire Greek vegetable soup mix contents into saucepan. Your email address will not be published. You may want to add more salt and pepper. Cover and bring to a boil. A little tip is to soak your lentils 2 hours before to reduce the cooking time in half. Reduce heat to medium and add the minced onion, the chopped garlic cloves, and the dried bay leaf. The Best Pureed Lentil Soup Recipes on Yummly | Hearty Lentil Soup, Lentil Soup, Thanksgiving Leftover Lentil Soup . I used half water, half beef broth, added celery, a little vinegar at the end. Serve hot with Greek Kalamata olives and bread (in moderation). Bring to a boil, then reduce the heat to low . And Voila. Follow to learn how t. Make sure to cook the veggies first, as they will cook slower than the lentils. Either green or a combination like the one I used should work best. Store the leftover soup in an airtight container and refrigerate for up to 3 days. Place a large pot with olive oil in low heat. Put the potatoes in a medium nonreactive bowl and mash with a potato masher, gradually adding the garlic, olive oil, yogurt, milk . Required fields are marked *, By using this form you agree with the storage and handling of your data by this website. Add the broth and tomatoes with their juice. Strain and clean them thoroughly. Place a large pot overheat with lots of water. Add the olive oil and beef and saut, until nicely coloured. The first time I tried something similar I was impressed. Pour entire contents into a 1 1/2 - 2 qt. Reduce the heat to medium-low. Add salt and pepper to give this lentil soup with potatoes recipe even more flavor. Stir and saut 1 minute. Put the potatoes in a pot of cold salted water to cover. Even after an additional hour on the stove on low they were still hard. So so so good!!!! Following this comes the seasoning. Increase the heat to high and bring the stew to a rolling boil. Saut until the onion softens and starts to turn golden. After the veggies saute for a couple of minutes, you can add rinsed lentils tocoatthemwith olive oil and veggie juices. I am a few years late to this recipe, but Im so glad I found it. In a large cooking pot, add half of your extra virgin olive oil and saute the onions until golden then add the . Yummy, Omg, Im so happy to read this!!! Added a nice layer of flavor. One cup of lentil soup contains 159 calories, 22 grams of carbohydrates and 4 grams of fat, according to USDAs FoodData Central. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes. Add the lentils and let them boil for 2 minutes. Instead for water, you can use vegetable or chicken stock (broth) for more flavor. Here are a few of my favorite ones: Yes, you can add potatoes instead or you can cook without any veggies. Add to the lentils. It's that easy! 4. Stir in the lentils, vegetable broth, and water. I like to add my greens kale and broccoli at the end to keep fresh. Directions. In a large stockpot over medium-high heat, heat the olive oil until shimmering. Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. He adds a couple of spices that surprised me:some turmeric, and braceyourself for thisa little bit of soy sauce. Add potatoes. Today well learn about the benefits of soaking our lentils and using homemade vegetable broth. I do not advice using red split lentils only, because they cook a lot quicker that potatoes. Set aside. Dont let binge and emotional eating steal your, Under eating and restricting is only going to lead, How willpower and motivation can keep you stuck in, Feelings the day after binging are real and valid, every woman Ive ever met. Ive made a million lentil soup recipes (my go to easy meal) and these ingredients are pretty standard for lentil soup, but the proportions must be on point because this is now my most favorite lentil soup recipe ever. You can use white balsamic vinegar, red wine vinegar, spicy vinegar and whatever else youwant. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This comforting lentil soup with potatoes recipe packs in the health benefits and protein. Stovetop: In large stock pot, heat water/olive oil over medium heat. 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. We cover the utensil halfway because the lenses inflate and the contents spill out. Cook until vegetables soften, about 5-7 minutes. They are 2 ways you can make the Greek Lentils. Your email address will not be published. Once hot, add oil, onion, ginger, and carrots. Season with salt and pepper and simmer for about 45 minutes to 1 hour. Heat the olive oil in a large pot. Cook for 3-4 minutes to brown slightly, and then add curry powder. Add potatoes. Heat olive oil in heavy large saucepan over medium heat. The recipe instructs you to cut them in 2.5 cm chunks, and that's a whole lot of potato. By soaking our lentils, we can also break down an enzyme that inhibits us from digesting these. And I added a bay leaf and spinach at the end. Once they have colored, add the curry paste or curry powder, turmeric powder and stir for a minute. Cut the stems off the Swiss chard and chop into -1 inch in width. I like to dice my carrots and potatoes small so that I can have them in every bite. In a large pot over medium heat, sweat the onions with a tablespoon of olive oil until translucent then add potatoes, lentils and stir for a couple of minutes. Lets get ready to throw all of our ingredients into one pot and let simmer. Heat olive oil in a large saucepan over medium-high heat. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. thank you! My son also loves hearty soups like thisEasy Lentil Potato Soup, so I needed to come up with more simple soup recipes. Canned tomatoes and pulp are halfway through cooking, but if you put them fresh, youll add it 10 minutes before the end. (I think the omission of celery is key- all the other flavors come through!) Yes. Add onion and a generous pinch of salt and cook, stirring occasionally, until the onion has softened but not taken on any colour, about 5-10 minutes. Vinegar and oil, when served, are very common flavors of the soup. Cooking this lentil soup with potatoes recipe in homemade vegetable broth really enhances the flavors of the lentils and veggies! Add the curry/tomato paste and garlic, stir to combine and cook for 3 minutes. Stir and saut 3-4 more minutes. Like I said, good flavor, but had to throw it out. I gave it a goand absolutely loved it. This Easy Slow Cooker Lentil and Potato Chili is one of our favorite healthy meals. Step 4. Bring this to a boil, and let this goodness simmer for another 25 minutes. Let simmer for 10 minutes. Add them to the pot and saut for 3-5 minutes, until they soften. Add 2 tablespoons of olive oil to the dutch oven or other heavy pot; Add onions and saute for 2-3 minutes until translucent; Add carrot and potato and saute for another 2 minutes; Add rinsed lentils and let them cook for a minute; Add spices as you wish (soy sauce, turmeric, coriander, dried oregano, salt, pepper); Cook for about 30 minutes or until the lentils and vegetables are cooked, add water or broth if needed; Check for seasoning, add salt and pepper if desired; Once the soup is cooked, divide into soup bowls, add 1/2 to 1 tablespoon of extra virgin olive oil to each soup, 1 teaspoon of red wine vinegar and 1 teaspoon of crumbled feta; You can also add a little bit of dried oregano (Greek would be best); 1. Vinegar and oil, when served, are very common flavors of the soup. Saute 30 seconds. Add salt, pepper, thyme and oregano.