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- Dish type
- Bean and lentil soup
- Lentil soup
Black lentils combine with carrots, turnips, tomatoes, and ginger, in this easy vegetarian slow cooker soup perfect for Meatless Monday.
2 people made this
- 275g black lentils
- 2L vegetable stock
- 725g chopped tomatoes
- 10 carrots, peeled and diced
- 1 onion, diced
- 2 small turnips, peeled and diced
- 1 green pepper, diced
- 3 tablespoons unsalted butter
- 2 tablespoons minced ginger
- 2 cloves garlic, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- salt to taste
MethodPrep:25min ›Cook:4hr10min ›Ready in:4hr35min
- Place black lentils in a microwave-safe bowl and cover with water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.
- Combine vegetable stock, tomatoes, carrots, onion, turnips, green pepper, butter, ginger, garlic, coriander, cumin and salt in a large slow cooker. Stir in lentils.
- Cook on High until carrots are tender, 4 to 6 hours.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
by Buckwheat Queen
Super easy and super delicious soup recipe. The ginger and spices are subtle but pleasant. I used coconut oil instead of butter to keep it vegan. Thank you for the recipe.-19 Oct 2016
Easy Scottish Lentil Soup Recipe (with Vegetarian Option)
January is the coldest and darkest month of the year in Scotland, so we figured what better time to share a heart-warming Scottish Lentil Soup recipe?
Scottish lentil soup is a staple in the family home and in cafes across Scotland. When you’re travelling in the Highlands and pop into a cafe to warm up it wouldn’t be surprising to see it on the menu! Scottish lentil soup is a deliciously creamy soup combining red lentils with neeps, potato, carrot, and with the option of ham or keeping it vegetarian.
Our recipe gives you two options. You can make the traditional lentil and ham soup or stick to a vegetarian (or vegan!) recipe. All are equally good!
Pin for later!
Vegetarian Lentil Vegetable Soup With Spinach and Carrots
Vegetarian lentil soup is low in fat but high in fiber, protein, and flavor, and, cooking with lentils is a great way to stretch your food budget since they are so filling and so cheap (and lentils are great to shop for in bulk, too). All of this combines to make this homemade lentil soup recipe one of the most perfect meals to make at home if your family is on a budget, whether you're vegetarian, vegan or not.
This simple vegetarian and vegan lentil soup recipe calls for lots of healthy vegetables, including potatoes, carrots, celery, and spinach, so it really is a balanced vegetarian meal in itself. Add a quick side green salad and maybe some homemade dinner rolls, and you've got yourself a complete meal.
This recipe is vegetarian, vegan, and gluten-free (though you'll need to be sure to use a gluten-free vegetable broth, so check the label or make your own so you know what's in it, or make your own homemade vegetable broth).
- 3 cups chopped peeled celeriac (celery root)
- 2 cups chopped parsnips
- 1 cup chopped carrot
- 1 cup frozen pearl onions
- 1 stalk celery, chopped
- 2 plum tomatoes, seeded and chopped
- 3 cloves garlic, minced
- 2 teaspoons herbes de Provence
- 8 cups low-sodium chicken broth or vegetable broth
- 1 cup French green lentils or black lentils, rinsed
- 1 sprig fresh rosemary
- 1 tablespoon 1 (3 inch) rind Parmesan cheese plus 1/2 cup shredded Parmesan, divided
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 4 ounces pancetta, crisp-cooked and crumbled (Optional)
Combine celeriac, parsnips, carrot, pearl onions, celery, tomatoes, garlic and herbes de Provence in a 5- to 6-quart slow cooker. Add broth, lentils, rosemary, Parmesan rind, bay leaf, salt and pepper. Cover and cook on High 4 1/2 hours or on Low for 8 hours.
Remove the rosemary, Parmesan rind and bay leaf. Serve the soup topped with shredded cheese and garnished with pancetta, if desired.
To make ahead: Chop celeriac, parsnips, carrot, celery and tomatoes and combine with onions and minced garlic. Refrigerate for up to 1 day.
Healthy Slow Cooker Lentil and Vegetable Soup
Stay warm with this healthy slow cooker lentil and vegetable soup recipe. It’s one of those amazing set-it-and-forget-it recipes and is great for making for healthy meals to take for lunch throughout the week!
During the holidays, I like to take a little break after posting the top recipes of the previous year (see here for 2017 top reader favorite recipe, 2018 favorite recipes and 2019 favorites). I like to shut down my computer and only check email via phone, occasionally.
This lentil and vegetable soup is packed full of veggies. It’s so comforting! And whenever I’m talking about comforting meals and dishes, I always think of the South.
A few years ago I got to tour behind the scenes at Southern Living Magazine, an event that was cosponsored by Delta Faucet. It just so happened to be a coincidence that the faucet in our kitchen was leaky. As I toured the Southern Living studios I was in awe of all their amazing faucets- they were all Delta Faucet and the ones that one just touches and the water comes on/off. When I got my very own Touch2O Technology faucet from Delta, I was beyond happy and grateful.
The faucet makes washing everything so easy! When I was cleaning and prepping the veggies for this soup, it took me a fraction of the time because I was able to use the pull down handle, and turn it on/off with my arm. It’s the little things, right?
With the start of the new year, there’s always a desire for healthier recipes, and healthy slow cooker recipes are some of my faves.
When it comes to soups, I have to admit that I’m not much of a brothy soup type of person. I like a more heartier soup (like this slow cooker beef and sweet potato stew) – a soup where you can just put ingredients into a slow cooker and it comes out great. This lentil and vegetable soup does just that. It goes into the slow cooker, does it’s cooking, and voila, a delicious healthy gluten free soup is the end result.
Because this soup uses red lentils, the texture is nice and thick at the end, almost creamy. Sometimes to get a thicker soup, recipes call for putting the soup in a blender. Not with this soup! The red lentils cook down and become soft and stir in beautifully with the other veggies for a delicious soup! You can definitely use other lentils, but they might not cook down like red ones do, still delicious, just not as thick in texture.
If you love this recipe, two other vegetarian soup recipes you might enjoy are this vegan red lentil chili and this 5 ingredient tomato white bean soup recipe.
Next time you’re looking for a comforting healthy meal, make this healthy slow cooker lentil and vegetable soup recipe.
Instant Pot Lentil Soup
Lentil soup is packed with veggies and thanks to the Instant Pot is done in no time! Keep this soup vegetarian by using vegetable broth and skip the Parmesan garnish to make it vegan!
How do I make soup in my Instant Pot?
Instant Pots are amazing for soup. You simply add ingredients, set your Instant Pot to high, and press go! Soups are done in less than 20 minutes.
Will the flavors taste the same?
Yes&mdashbut any time you make soup if you first sauté your aromatics (onion, celery, garlic, etc) before adding your broth and other ingredients, it helps build flavor. The whole point of the Instant Pot is, well, that the soup is done in an instant, so we skip flavor building here :)
What goes into lentil soup?
We love lentil soup for its versatility. We add onion, carrot, celery, and garlic as a base, plus canned tomatoes and fresh thyme. Lentil soup of course also needs lentils. The 18 minute wait is the time the lentils take to cook.
Can I make vegetarian lentil soup?
Of course. Swap in vegetable broth for the chicken broth.
Do other greens besides spinach work?
Absolutely. Once the lentils are tender, remove the lid of the Instant Pot and stir in whatever leafy greens you like&mdashkale, Swiss chard, arugula, even mustard greens (our favorite for their spicy taste) and stir until wilted.
Add the onions, celery sticks, carrots and potatoes to the saucepan.
Add the tomatoes and red lentil beans.
Bring to a boil and then put in on low heat.
Mums, this is one recipe you need to learn. Head to Emily Rose Recipes for more
Cherie Bobbins creates an authentic account of motherhood from the front-lines with a central theme of empowering other mothers through Cherie's first . Read More hand experiences. Her aim for every piece of content created is to serve someone, sparking them to exclaim, "OMG, Cherie Bobbins totally gets me, it's exactly what I needed and I am not alone!" Residing in Melbourne, experiencing four seasons in one day, Cherie has had an overflowing, clean basket of laundry on rotation since January 2015. Cherie is a life hacker, professional laundry dodger and mother of two. Read Less
- 5 cups lower-sodium chicken broth
- 2 cups water
- 1 (14-oz.) can petite diced tomatoes
- 2 cups dried green lentils
- 3 medium (3 oz. each) carrots, sliced into 1/4-in.-thick rounds (about 1 cup)
- 1 small (6 oz.) red onion, chopped (about 1 cup)
- 3 medium (2 oz. each) celery stalks, cut into 1/2-in. cubes (about 3/4 cup)
- 2 medium garlic cloves, minced (about 2 tsp.)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon tsp. dried marjoram
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2/3 ounce Parmesan cheese, grated with a Microplane grater (about 1/4 cup)
Stir together broth, water, tomatoes, lentils, carrots, onion, celery, garlic, thyme, and marjoram in a 5-quart slow cooker. Cover and cook on LOW until lentils and vegetables are tender, 6 to 7 hours.
Transfer 2 cups lentil mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 45 seconds. Stir back into mixture in slow cooker. Stir in vinegar, salt, and pepper. Ladle soup evenly into 6 bowls sprinkle with parsley and cheese.
Why you'll love this recipe
Lentil Soup is creamy, thick, filling and nourishing.
Tastes delicious, with a hint of cumin that works beautifully with the lentils.
Only 7 simple ingredients.
A creamy blended lentil soup.
Simple store cupboard ingredients.
How many calories in this recipe? 218 calories per bowl.
How much protein in this lentil soup? 11g per bowl.
How many carbs are in this recipe? 33g per bowl.
Can I cook this lentil soup in a crock pot or slow cooker? Yes! Add all ingredients to the slow cooker and cook on low for 8-10 hours, or high for 4-5 hours.
Lentil veggie soup recipe - Recipes
In my almost 6 years of blogging, I have made about 3 soup recipes total and they all happen to be within the last 4 months HA!
I don’t know what I was waiting for. But now that I am on a soup making kick – there are so many ideas floating through my head that I can’t wait to share with you guys. But for this recipe, I have to think Jordan! He has been craving lentil soup and talking about it none stop. So obviously I had to go and make our own version of it to share with you guys.
And let me just say – I am still blown away by how good this turned out. Oh and how easy it is to make too. Basically all comes together in 30 minutes and you only dirty one pot to cook it. Needless to say, it is a dream.
You only need a few ingredients to make this too and I found them all in one store. Making it even easier to get the ingredients needed to make this soup!
Let us know if you guys try this recipe at home!! I can’t wait to hear what you think.