A substantial broth-like lentil bean soup is full of color and texture. These easy recipes pair green or brown lentils with ladles full of other rich ingredients, such as black beans and garbanzos, resulting in a luscious lentil bean soup.See Popular Lentil Soup Recipes
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Tender lentils, fennel, onion, carrot, celery and plum tomatoes simmer together in Swanson® Chicken Broth that has been flavored with bay, crushed red pepper and garlic.
Ham shanks add rich, salty flavor to a slow-cooker soup loaded with lentils and vegetables.
Simmering the broth with a Parmesan rind gives the soup an even richer taste than sprinkling the cheese on top.
Tired of the same old sides? The lentils in this recipe add interest and texture, and you'll find that the dish pairs nicely with just about any main course.
This comforting barley and lentil soup simmers all day in the slow cooker yielding delectable results.
This earthy lentil soup is Rajat Parr's take on dal, the Indian side dish. He gives it unexpected richness by whisking in butter just before serving.
Quick cooking and packed with protein, lentils make one of the easiest, tastiest low-fat soups around. Their nutty flavor and firm texture give a soup body and make them a trusted partner for vegetables like tomatoes, carrots, and celery. Lentil soup is a winter staple, and we've got some ideas for you to cook it up in its classic form and to see it in a whole new light.
Eggplant is a good source of vitamins A and C and is low in calories. It's one of the vegetables Clark Frasier likes to serve during colder months, in hearty dishes such as this soup. "As chefs, we tend to think first of root vegetables, but eggplants are also robust in winter."
Fennel's mild flavor is similar to anise. It's especially compatible with sausage and pork.
Humble lentils step out in spicy style with a flavor kick of ginger, curry powder, cumin, and cilantro in this soup recipe. If you like, a spoonful of sour cream swirled into the soup adds a complementary richness.
In Panicale, the small Umbrian town where Nancy Silverton's house is located, Matt Molina bought Umbrian lentils -- a small, brownish-green variety grown in Castelluccio. "They have a rich, buttery flavor that's so comforting," he says. Molina simmered them slowly until they were exquisitely creamy.
This robust low-fat soup is protein-packed and a great choice when you're short on time.
Another great idea from my friends at Smithfield and me. Happy Eatin'.
Nutritious and delicious, you'll feel great warming your family's bellies with this hardy soup. Lentils have been around for approximately 10,000 years and been enjoyed in soups since the ancient Greeks.
This hearty concoction of grains, ham, and vegetables is a meal in itself.