VEGAN LENTIL SOUP

~ Minimalist Baker

2 T. water or oil of choice
2 cloves garlic, minced
2 small shallots or 1/2 white onion, diced
4 large carrots, thinly sliced
4 stalks celery, thinly sliced
1/4 t. salt, divided
1/4 t. pepper, divided
3 c. yellow or baby red potatoes, roughly chopped into bite-size pieces
4 c. vegetable broth
2-3 sprigs fresh rosemary or thyme
1 c. green or brown lentils, rinsed and drained.
2 c. chopped kale, collard greens, or other sturdy greens

Heat large pot over medium heat, then add water or oil, garlic, shallots or onion, carrots, and celery. Season with some of the salt and pepper. Saute 4-5 minutes or until slightly tender and golden brown. If garlic begins to burn, turn the heat down.

Add potatoes and remaining salt and pepper. Cook for 2 minutes, stirring occasionally. Stir in broth and rosemary or thyme, then increase heat to medium high until soup is at a rolling simmer.  Stir in lentils and return to simmer. Reduce heat to low and simmer uncovered 15-20 minutes, until lentils and potatoes are tender. Stir in greens; cover 3-4 minutes until wilted.

Adjust seasoning as needed with additional salt, pepper, or fresh herbs. Add more broth to thin soup, if desired.

Makes about nine cups.

Notes: We make this with shallots, red potatoes, rosemary, brown lentils, and kale.

BEAN & VEGGIE SOUP

~ Bethany Weathersby

1 T. olive oil
1 onion, chopped
4 c. garbanzo beans
4 c. cooked, pureed squash (I've used a mix of patty pan and zucchini)
2 6 oz. cans tomato paste
2 14.5 oz cans chicken broth
1/2 t. red pepper flakes
1 t. garlic powder
1 T. Italian seasoning
salt and pepper, to taste

Heat oil in Dutch oven over medium-high heat. Add onion and saute until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer twenty minutes.

Notes: This was a "raid the freezer and cabinet" lunch we made in our Rockcrok Dutch Oven with beans and squash we'd previously cooked and frozen that turned out to be pretty tasty. I didn't actually measure any of the seasonings, so the amounts here are just estimates and you can adjust them as you see fit.

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LEMON LENTIL SOUP

~ Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, written by Sarah Matheny 

4 carrots, peeled and chopped
2 celery stalks, chopped
3/4 t. coriander
4 c. vegetable broth
1 c. red lentils
1/4 c. lemon juice
3 T. raw cashews
1 1/2 c. chopped spinach
2 T. chopped parsley
salt & pepper, to taste

In a medium saucepan coated with cooking spray, saute carrots, celery, and coriander over medium-high heat for five minutes or until tender. Add broth and lentils. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until lentils are tender, but not mushy.

Meanwhile, combine lemon juice and cashews in food processor or blender. When lentils are done, stir in lemon-cashew cream, spinach, and parsley. Stir until thoroughly blended. Season with salt & pepper.

Makes about six cups.

Notes: The lemon flavor isn't very strong, so we add some extra lemon juice.

LENTIL & PASTA SOUP MIX FOR GROUND BEEF

~ Food.com

JAR MIX

1/2 c. dry split peas

1/3 c. beef bouillon granules

1/4 c. pearl barley

1/3 c. dry lentils

1/4 c. dried minced onion

2 t. Italian seasoning

1/2 c. uncooked long grain rice

1/2 c. alphabet or other small noodles

ADDITIONAL INGREDIENTS

1 lb. ground beef

3 qt. water (or less, if you'd like a thicker soup)

28 oz. can diced tomatoes

In a 1 1/2 pint jar, layer the first eight ingredients in the order listed. Seal tightly. 

DIRECTIONS FOR RECIPIENT

To prepare soup, carefully remove noodles from the top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add water, tomatoes, and soup mix. Bring to a boil.  Reduce heat, cover, and simmer for 45 minutes. Add noodles, then cover and simmer an additional 15-20 minutes or until all ingredients are tender.

Makes just over one gallon.

Notes: We were given this mix with the noodles in a plastic bag, which was nice because we didn't have to fish little noodles out of the jar when we made the soup. I would recommend doing it that way.

LENTIL & PASTA STEW

~ Taste of Home Slow Cooker Throughout the Year

1/2 lb. smoked kielbasa or Polish sausage, chopped
3 T. olive oil
3 T. butter
1 c. peeled, cubed potatoes
3/4 c. sliced carrots
1 celery rib, sliced
1 small onion, finely chopped
5 c. beef broth
1 c. dried lentils
1 c. canned diced tomatoes
1 bay leaf
1 t. pepper
1/4 t. salt
1 c. uncooked ditalini or other small pasta
shredded Romano cheese

In a large skillet, brown kielbasa in oil and butter. Add potatoes, carrots, celery, and onion, stirring for three minutes over medium heat. Transfer to 4-5 quart crockpot, then add broth, lentils, tomatoes, bay leafy, pepper, and salt. Cover and cook 8-10 hours on low or until lentils are tender. Cook pasta to desired tenderness, then drain and stir into crockpot. Discard bay leaf and sprinkle individual servings with cheese.

Notes: We use Parmesan instead of Romano, as that's what we always have on hand.

RED LENTIL & VEGGIE SOUP

~ Bethany Weathersby

oil
onion, chopped
garlic, chopped
celery, sliced
carrot, grated
butternut squash puree
water
red lentils
seasonings of your choice (we use bay leaves, ginger, Italian seasoning, seasoned salt, pepper, oregano, basil, and/or red pepper flakes)

Heat a small amount of oil in pot over medium heat. Add onion and garlic, stirring occasionally until browned. Add celery and carrot, stirring occasionally until slightly softened. Stir in puree, water, lentils, and seasonings. Bring to a boil, then reduce heat and simmer until lentils have softened.

Notes: Other than having a pint-sized jar of butternut puree, I didn't measure anything, so just do whatever amounts will fill the stomachs in your home.

KALE, CHICKPEA, & ORZO SOUP

~ Domestic Divas

2 T. olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, chopped
2 c. kale, chopped
1 14-oz. can chickpeas, drained and rinsed
2 c. baby potatoes, chopped
6 c. chicken stock
1 c. orzo
salt & pepper
parmesan (optional)

Heat olive oil over medium heat. Add onion, carrot, and celery, sauteing for five minutes or until they begin to soften. Add garlic and saute one more minute.

Add kale, chickpeas, potatoes, and stock. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes or until potatoes are tender.

Add orzo and bring to a simmer. Cook ten minutes or until orzo is tender. Season to taste with salt and pepper. Top individual servings with parmesan.

Notes: The noodles soak up so much broth that this is barely a soup by the time you're ready to eat and the leftovers don't have any broth at all, but it's a simple, filling, inexpensive dish that tastes good. I use garbanzos I've previously cooked in the crockpot and sometimes vary the other ingredients according to what I have on hand. At various times I've used chicken and beef broth, as well as homemade turkey bone broth, kale I previously chopped and froze, russet potatoes, barley instead of orzo (I add it with other ingredients because it takes longer too cook, and homemade seasoned salt. 

CHICKPEA CHILI

~ The Best of Mennonite Fellowship Meals, compiled by Phyllis Pellman Good and Louise Stoltzfus

2 small onions, minced
4 garlic cloves, minced
2 15-oz. cans chickpeas, drained 
2 15-oz. cans tomato sauce
2 T. chili powder
2 t. cumin
1 t. oregano
cayenne, to taste
1 1/3 c. yogurt
4 c. cooked brown rice

Saute onions and garlic over medium heat. Add chickpeas, tomato sauce, and all the seasonings. Simmer uncovered for 30 minutes, stirring occasionally, adding water if it becomes too thick. Serve with a topping of yogurt and with rice on the side.

Notes: Despite the seasonings, this was a little bland for our family the first time we made it. It's an inexpensive and filling meal, though, so we've made it again and Tim's played with the seasonings a bit to make it more tasty. I use a quart-sized bag of garbanzos I'd previously cooked and frozen and just mixed the rice in with the chili before serving. We've done it with and without yogurt and with sour cream instead.  

PUMPKIN SOUP WITH LENTILS

~ Better Homes and Gardens magazine - October 2013

1 small sweet onion, chopped
1 yellow bell pepper, chopped
1/2 c. lentils, rinsed and well drained
1 T. olive oil
2 t. grated fresh ginger
1 t. curry powder
1 t. cumin
26 oz. chicken broth
15 oz. pumpkin puree
salt and pepper, to taste

In a 4- or 5-quart Dutch oven cook onion, pepper, and lentils in hot oil over medium-high heat for two minutes. Whisk in ginger, curry powder, cumin, broth, and pumpkin. Bring to a boil; reduce heat to medium-low. Cover and simmer for 25 minutes or until lentils are tender. Season to taste with salt and pepper.

Makes about six cups.

Notes: I skip the curry, use a little extra ginger, and whip the immersion blender through the pot before serving the soup.

SWEET POTATO, CARROT, APPLE, & RED LENTIL SOUP

~ allrecipes

1/4 c. butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored, and chopped
1 onion, chopped
1/2 c. red lentils
1/2 t. minced fresh ginger
1/2 t. pepper
1 t. salt
1/2 t. cumin
1/2 t. chili powder
1/2 t. paprika
4 c. vegetable broth
plain yogurt

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the sweet potatoes, carrots, apple, and onion in the pot; stir until the onions are translucent, about 10 minutes.

Add the lentils, ginger, pepper, salt, cumin, chili powder, paprika, and broth into the pot with the apple and vegetable mixture. Bring to a boil over high heat, then reduce to medium-low.  Cover and simmer until the lentils and vegetables are soft, about 30 minutes.

Use an immersion blender to puree the soup or, working in batches and filling the blender halfway with each batch, pour the soup into a blender, puree until smooth, then pour into a new bowl or pot.

If you used a regular blender, then return the pureed soup to the cooking pot.  Bring soup back to a simmer over medium-high heat for about 10 minutes. Add water as needed to thin the soup to desired consistency. Serve with yogurt for garnish.

Notes: Sometimes I use coconut oil instead of butter. It's also good mixed with quinoa if you want to add more protein while keeping it a vegetarian dish.

CREAMY BEAN & KIELBASA SOUP

~ Bethany Weathersby

olive oil
9 oz. kielbasa, diced or sliced
2 red bell peppers, chopped
3-4 cloves garlic, chopped
5 oz. spinach or kale, chopped
6 c. Great Northern or navy beans
4 c. chicken broth, divided

Drizzle some olive oil in the bottom of a Dutch oven and heat over medium-high. Add kielbasa, bell peppers, garlic, and spinach. Stir occasionally until meat has started browning and peppers have softened slightly.

Meanwhile, put beans and some broth in a blender; puree until smooth. Add bean puree and remaining broth to pot. Turn heat to medium-low and simmer as long as you wish.

Notes: I buy dried beans, which I cook and freeze ahead of time, but you could use three cans of beans if that works better for you. 

LENTIL & BLACK BEAN CHILI

~ Kelly Leonard at Cooking for the Guys

1 T. oil
1 large onion, chopped
28 oz. can crushed tomatoes
1 c. vegetable broth
1 1/2 c. dried lentils, picked over, rinsed and drained
1 c. fresh or frozen corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
2 t. chili powder
2 t. ground cumin
15 oz. can black beans, rinsed and drained
salt and pepper to taste

Saute onion in oil over medium heat until soft. Add tomatoes, broth and lentils; bring to a boil. Reduce heat and simmer, covered, about 20 min.

Add remaining ingredients and return to a boil. Reduce heat and simmer, covered, until lentils are tender, about 15 minutes.

Notes: I use diced tomatoes instead of crushed, two cups of crockpot beans instead of canned, add one cup of grated carrot, then serve it over brown rice and top with sour cream. It's delicious!!

Linked up at: Eat at Home Ingredient Spotlight - beans

TIG'S BLACK BEAN CHILI

~ Sandy Casella/Great Recipes Begin With Love & Sonlight forums

2 T. olive oil
1 onion, diced
1 bell pepper, diced
1 lb. ground turkey
16 oz. chicken or vegetable broth
1 T. chili powder
1 1/2 t. cumin
3/4 t. oregano
1/2 t. salt
1/8 t. pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans, drained and rinsed
2 T. (or more) cornmeal
cilantro
shredded cheddar cheese

Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans and simmer for one hour. Add cornmeal to thicken the chili, cooking for an additional 10-15 minutes. Garnish with cilantro and cheddar cheese.

Makes about three quarts.

Notes: We always have canned tomatoes & chiles on hand, so I use two cans of diced tomatoes and a 4 oz. can of chiles instead of one can of Rotel and one of tomatoes. I vary the amount of cornmeal I'm using, sometimes extra and other times none, use dried kidney beans I've previously cooked and frozen instead of canned, and four cups of crockpot beans in place of the canned black beans. We've subbed ground beef for ground turkey when that's what we had in the freezer. This tastes awesome with a slice of cornbread crumbled into your bowl.

SPINACH LENTIL SOUP

~ allrecipes

1/3 c. uncooked white rice
2/3 c. water
1 t. vegetable oil
4 oz. kielbasa, chopped
1 onion, chopped
1 carrot, chopped
1/2 t. crushed red pepper flakes
6 c. water
2 c. chicken broth
1 c. dry lentils
10 oz. fresh spinach, chopped

In a pot, bring the rice and 2/3 cup water to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Heat the oil in a large pot over medium heat, and cook the kielbasa until lightly browned. Mix in onion, carrot, and red pepper flakes. Cook and stir until tender. Stir in 6 cups water, broth, and lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.

Stir the cooked rice and spinach into the soup, then continue cooking 5 minutes before serving.

Makes about ten cups.

Notes: This is fine made as directed, but I always modify it a bit. First, I use brown rice and add it and the 2/3 cup of water to the pot along with the lentils. Second, I make sure to use 8 cups of liquid, but vary how much each of broth and water according to the mood I'm in or what's on hand. Third, I often use Aidell's chicken & apple sausage instead of kielbasa. Finally, I throw in 3-4 cloves of chopped garlic, double the kielbasa, and add a couple extra carrots. It's delicious!

SLOW COOKER LENTIL & HAM SOUP

~ allrecipes

1 c. dried lentils
1 c. chopped celery
1 c. chopped carrots
1 c. chopped onion
2 cloves garlic, minced
1 1/2 c. diced cooked ham
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. dried thyme
1 bay leaf
1/4 t. black pepper
32 oz. chicken broth
1 c. water
8 t. tomato sauce

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, oregano, thyme, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover; cook on low for 11 hours. Discard the bay leaf before serving.

Notes: I double this for our family, using one can of tomato sauce and one cup of water instead of doubling the amounts called for. It's perfect, neither too watery nor too thick. Our soup is ready to eat in 9-10 hours, so just keep an eye on yours. While the taste won't change, you don't want your lentils to overcook to the point of disintegrating.

BEAKER'S VEGETABLE BARLEY SOUP

~ allrecipes

2 qt. vegetable broth
1 c. uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
14.5 oz. can diced tomatoes with juice
1 zucchini, chopped
15 oz. can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 t. garlic powder
1 t. white sugar
1 t. salt
1/2 t. ground black pepper
1 t. dried parsley
1 t. curry powder
1 t. paprika
1 t. Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes.

Makes about three quarts.

Notes: Even the vegetable soup haters in my family like the flavor of this broth. Yum! I dump in a handful of chopped fresh parsley in place of dried.

SOUTHWESTERN CHICKEN STEW

~ Rachelle Smythe

16 oz. can pinto beans, rinsed & drained
2 c. diced, cooked chicken breast
1 1/2 c. frozen corn
16 oz. can chicken broth
1 1/2 c. chunky salsa
3/4 T. chili powder
1 t. dried parsley flakes

Place all ingredients in crockpot and mix well. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Notes: I use two cups of the world's best beans in place of canned pintos and a handful of fresh parsley in place of dried. This freezes well!

ORANGE LENTIL SOUP

~ Rachel Smart's Recipes

1 onion, diced
1 clove garlic, minced
olive oil
1 1/3 c. lentils
3/4 c. orange juice
2 carrots, chopped
1 bay leaf
1/4 t. thyme
4 c. broth
1/2 c. water

Saute onions and garlic in olive oil at bottom of pan, then add all other ingredients. Simmer 40 minutes until lentils are tender.

Makes about six cups.

Notes: The orange flavor is pretty mild, so I use extra juice in place of the water. Sometimes I grate the carrots instead of chopping them.

Linked up at: Eat at Home Ingredient Spotlight - beans

MOROCCAN VEGETARIAN STEW

~ Taste of Home - October/November 2010

1 large onion, chopped
1 T. olive oil
2 t. cinnamon
2 t. cumin
1 t. ground coriander
1/2 t. cayenne pepper
1/2 t. allspice
1/4 t. salt
3 c. water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1-inch pieces
15 oz. can garbanzo beans or chickpeas, rinsed and drained

In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook one minute longer. Add the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini and chickpeas, then return to a boil. Reduce heat and simmer, uncovered, for 5-8 minutes or until vegetables are tender.

Notes: We like the flavor of this stew, but the texture of the squash is a huge turnoff for all of us. I puree it, adding more liquid (you can use water or broth) until it reaches the desired consistency, and we all like it much more! Some of us like to serve it with sour cream, both for flavor and to cool it down.  I use 2-3 Roma tomatoes instead of plum and replace canned beans with dried ones I've previously cooked and frozen. 

CREAMY WHITE BEAN CHICKEN CHILI

~ Laura Bodine/Laura's Kitchen

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 t. garlic powder
1 T. oil
2 15 1/2 oz cans Great Northern Beans, rinsed and drained
14 1/2 oz. can chicken broth
2 4 oz. cans chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/4 t. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired.

Makes about 9 cups.

Notes: Excellent with tortilla chips as a garnish! I usually use dried beans that I've previously cooked and frozen.