Guest guest Posted December 2, 1999 Report Share Posted December 2, 1999 Hi Terri, Here's a few things I came up with. If you leave out the more pungent spices and stick with herbs you might get more of the taste you're looking for. * Exported from MasterCook * Creamy Lentil Soup Recipe By : Cooking Light, Jan/Feb 1994, page 72 Serving Size : 9 Preparation Time :0:05 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 tablespoon olive oil 1 cup sliced carrot 1 cup chopped onion 2 cups water 1 cup dried lentils -- uncooked 1/3 cup long-grain rice -- uncooked 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon coarsely ground pepper 27 1/2 ounces no-salt-added imitation chicken broth -- (2 cans) 8 ounces no-salt-added tomato sauce -- (1 can) 2 cups 2% low-fat milk Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add carrot and onion; saute 5 minutes or until tender. Add water and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until lentils are tender. Position knife blade in food processor bowl; add half of lentil mixture, and process until smooth. Pour puree into a bowl. Repeat procedure with remaining lentil mixture. Return puree to pan; stir in milk. Cook over low heat until thoroughly heated. Yield: 9 cups (serving size: 1-1/2 cups). - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Indian Tomato-Lentil Soup Recipe By : Weight Watchers Versatile Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Asian Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 onion -- chopped 2 tablespoons grated peeled gingerroot 4 garlic cloves -- minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 14 ounces canned crushed tomatoes -- (no salt added) 1 cup dried lentils -- picked over rinsed and drained 1/2 teaspoon salt 2 teaspoons fresh lemon juice 1/4 cup chopped cilantro Makes 4 servings To transform this fragrant soup into a full meal, add some Perfect Brown Rice when you return the pureed lentils to the mixture. 1. In a medium saucepan, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the ginger, garlic, cumin and coriander; cook, stirring, 1 minute. 2. Stir in the tomatoes, lentils, salt and 4 cups water; bring to a boil. Reduce the heat and simmer until the lentils are soft, 35-45 minutes. Transfer 2 cups of the lentil mixture to a blender or food processor and puree. Return the mixture to the saucepan and simmer until heated through, about 5 minutes. Serve, drizzled with the lemon juice and sprinkled with the cilantro. SERVING PROVIDES: 1 Fruit/Vegetable, 2 Protein/Milks, 1 Fat. PER SERVING: 236 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 314 mg Sodium, 37 g Total Carbohydrate, 17 g Dietary Fiber, 15 g Protein, 75 mg Calcium . 2 POINTS Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry lentils 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion 2 cloves garlic -- minced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1 bay leaf 2 14.5 oz cans vegetable broth 1 1/2 cups water 1 14.5 oz can Italian-style stewed tomatoes -- undrained 1/4 cup fresh parsley -- snipped 2 tablespoons cider vinegar -- (optional) Rinse lentils. In a 3 1/2, 4, or 5-quart crockpot, place lentils, carrot, celery, onion, garlic, herbs, and bay leaf. Stir in vegetable broth, water, and tomatoes. Cover and cook on low heat for 12 hours or on high heat for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Indian Lentil-Vegetable Soup Recipe By : Vegetarian Times, October 1997, page 64 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 2 medium onions -- chopped 2 cloves garlic -- minced 1 tablespoon ground cumin 2 teaspoons ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 2 cups red lentils picked over and rinsed 8 cups water 35 ounces canned whole plum tomatoes -- drained and chopped 1 1/2 cups peeled and chopped potatoes 1 cup chopped carrots 2 teaspoons salt Freshly ground black pepper -- to taste 6 SERVINGS VEGAN Anne D'Urso-Rose created this soup by combining three of her favorite lentil soup recipes. Indian Lentil-Vegetable is a staple at her home in MaIden, Mass., and a dish that she brings to many potluck parties. " I like it extra-spicy, " says Anne, " so I add more cayenne than what's called for here. " In large pot, heat oil over medium heat. Add onions and garlic and cook, stirring often, until onions are softened, about 5 minutes. Stir in cumin, coriander, turmeric and cayenne. Add lentils and water. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Add tomatoes, potatoes and carrots and simmer, partially covered, until vegetables are tender, about 20 minutes. PER 2-CUP SERVING: 370 CAL; 21G PROT.; 7G TOTAL FAT (1G SAT. FAT); 55G CARB.; 0 CHOL.; 1,154MG SOD.; 23G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Lentil Soup Recipe By : Cooking Light Magazine, April 1997, page 126 Serving Size : 7 Preparation Time :0:00 Categories : Beans & Legumes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 cup chopped onion 1 1/4 teaspoons curry powder 7 cups water 3/4 cup lentils 2 tablespoons chopped fresh basil 2 tablespoons balsamic vinegar 1/2 teaspoon salt 14 1/2 ounces diced tomatoes -- undrained fresh basil -- optional 1. Heat oil in a large Dutch oven over medium-high heat. Add onion;saute 4 minutes. Add curry; saute 1 minute. Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender. 2. Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add chopped basil, vinegar, salt, and tomatoes; cook until thoroughly heated. Garnish with basil, if desired. Yield: 7 servings (serving size: 1 cup) Note: We particularly liked this soup mad with red lentils. However, they are smaller, cook in a much shorter time, and need less liquid, so adjust accordingly. Calories: 104 (15% from fat); fat 1.7g (sat .2g, mono 1g, poly .2g); protein 6.7g; carb 16.8g; fiber 3.2g; chol 0mg; iron 2.3 mg; sodium 247 mg; calcium 37mg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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