lentils Archives - Page 2 of 2 -

My family enjoys having soup all year round. Lentil vegetable soup seems especially perfect when we want something light and healthy, but filling enough to satisfy. My 7-year old son has declared lentil soup his second favorite food. (His very favorite is pesto pasta.) One time he even asked for lentil soup as his birthday meal. I love him!

Brown lentils used to always be my lentils of choice for soup, but I have transitioned to almost always using French green lentils. French green lentils tend to be less starchy and hold their shape in soup slightly better than the more common brown lentil variety. Sometimes I serve this over a bed of brown rice to make the soup extra-hearty. Other times I simply serve it along with some crusty bread. Either way, it’s a wholesome one-pot meal that can be enjoyed throughout the year.

Lentil Vegetable Soup

Serves: 8

Ingredients

1 pound French green lentils, rinsed and drained
4 cups chopped yellow onions (3 onions)
2 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (3 cloves)
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon cumin
3 cups diced celery (8 stalks)
3 cups diced carrots (4-6 carrots)
2 quarts low-sodium chicken broth
1 quart water
1 tablespoon red wine vinegar

Instructions

Boil 10 cups of water in a large pot or dutch oven. Turn the heat off and add the lentils. Cover and allow the lentils to soak for 15 minutes. Drain and set aside.
In the same pot, add the olive oil and sauté the onions, leeks, and garlic with the salt, pepper, thyme and cumin until onions soften and are translucent. Add the celery and carrots and continue to sauté for another 8-10 minutes.
Add the lentils, chicken broth, and water. Bring to a boil. Reduce the heat to low, partially cover, and quietly simmer the lentils and vegetables for 1½ hours. Add the red wine vinegar and season to taste with additional salt and pepper. Serve with crusty bread or over a bed of brown rice.

Notes

adapted from The Barefoot Contessa Cookbook

Lentils seem to be my fallback for quick meatless meals these days. These curried red lentils are one of those one pot dishes that make a great weeknight meal. When cooked long enough, the red lentils turn creamy while the garbanzo beans help add texture to the stew. The cucumber raita complements the curry perfectly and helps to brighten up the flavors. I like to serve this stew over a bed of brown rice to make it extra hearty and filling.

Curried Red Lentils with Garbanzo Beans and Swiss Chard

Serves: 6-8

Ingredients

For the Red Lentil Stew:
1 tablespoon olive oil
1 large onion, thinly sliced
2 tablespoons curry powder
⅛ teaspoon cayenne pepper
½ teaspoon salt plus additional salt to taste
4 cups of chicken or vegetable broth plus 2 cups water
1 large bunch swiss chard, stalks removed, coarsely chopped
1 pound red lentils, rinsed and drained
⅔ cup dried garbanzo beans, cooked and drained, or 1 15 oz can garbanzo beans, rinsed and drained
For the Cucumber Raita:
2 cups plain yogurt
½ cup grated cucumber
3 tablespoons coarsely chopped cilantro
⅛ teaspoon cumin
salt to taste

Instructions

For the Red Lentil Stew:

Using a large pot, heat the oil over medium high heat and saute the onions until they start to turn golden, about 10 minutes. Add the curry powder, cayenne pepper, and salt and stir for another minute. Add the red lentils, give a quick stir, and then add the broth.
Bring red lentil mixture to a boil and then lower heat and simmer for 15 minutes, stirring occasionally.
Add the swiss chard and garbanzo beans and simmer for another 10-15 minutes, or until lentils reach desired consistency.
Serve with brown rice and cucumber raita.

For the Cucmber Raita:

In a small bowl, mix all ingredients together gently with a wooden spoon or spatula.

Notes

adapted from Bon Appetit