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Slow cooker lentil soup with garlic vinaigrette recipe

Slow cooker lentil soup with garlic vinaigrette recipe


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  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Lentil soup

A drizzle of garlic-balsamic vinaigrette brightens the rich flavours of this slow-cooker lentil soup with fresh thyme.

2 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 150g chopped onion
  • 100g diced celery
  • 100g diced carrots
  • 2 cloves garlic, finely chopped
  • 1 to 2 teaspoons sea salt, or to taste
  • 175ml tomato passata
  • 375g green or brown lentils
  • 475ml water
  • 1L reduced-salt chicken or vegetable stock
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 teaspoon balsamic or sherry vinegar
  • Vinaigrette
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt

MethodPrep:15min ›Cook:6hr10min ›Ready in:6hr25min

  1. Heat oil in a large pan over medium heat. Cook onion, celery, carrots and garlic with salt, stirring occasionally, until softened, about 10 minutes. Transfer vegetables to a slow cooker with tomato passata, lentils, water, stock, bay leaf, thyme and vinegar. Cook on Low for 6 hours.
  2. For vinaigrette: whisk together olive oil, vinegar, garlic and salt.
  3. Taste soup to check seasoning, then serve with a drizzle of vinaigrette over each bowl.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by hijimmy

Very lovely blend of flavors. I didn't use the optional vinaigrette and used dried thyme instead of a sprig. Used consume granules instead of chicken or vegetable. Very nice lentil soup with no tweaking needed.-20 Nov 2017

by CJKK

I've never liked lentil soup, but this one is outstanding!!! It is not earthy tasting like most others. I used dried thyme instead of fresh, and forgot to do the vinaigrette when it was done, But this soup was amazing. It'll be on my repeat list!-13 Apr 2017


Slow Cooker Lentil Soup

I&rsquove been working on this little gem for a while now, and I&rsquom so happy to finally be sharing it with y&rsquoall! It&rsquos my Slow Cooker Lentil Soup! It&rsquos full of delicious flavor with a ton of veggies to boot. The best part about it is that it&rsquos a dump-and-go things of beauty. Just throw everything into the slow cooker and call it done!

I don&rsquot know about you, but the fall and winter are all about Slow Cooker Comfort Food like soups, stews, and roasts. This Slow Cooker Lentil Soup is no exception.

It all starts with some delicious veggies: butternut squash, carrots, and Russet potatoes.

I buy the already peeled and chopped butternut squash and peeled baby carrots. It just makes life a little easier that way! Open the bag and throw it in!

Like I said before, this is a dump-and-go recipe! Throw all of the ingredients into your slow cooker and cook on high for 6 hours or low for 8. Then, when you&rsquore ready to rumble, either use an immersion blender like this one or transfer some of the soup to a blender. (If you&rsquore using a blender, be sure to allow the steam to vent through the top so it doesn&rsquot explode all over your kitchen.) Blend to your desired texture.

I typically like to blend until everything is completely smooth. It&rsquos completely your choice though! No wrong answers here.

I like to garnish ours with some chopped kale and parsley, plus a drizzle of olive oil, a splash of red wine vinegar, and (eh hem) just a little Parmesan cheese. You can also serve it with some yummy crusty bread on the side if that&rsquos your jam!

There&rsquos nothing quite like hearty, healthy bowl of soup that&rsquos both delicious and easy to make. We also are really loving this Creamy Slow Cooker Butternut Squash Soup, too!

This recipe makes 10 servings each coming in at 200 calories each with 0g fat, 19g protein, and 28g net carbs. Plus, the leftovers will last for about 6 months in the freezer! So, make a batch, eat some now, and save some for later.

10 oz. butternut squash, peeled and cubed (about 1¾ cups)
12 oz. carrots, peeled and chopped (I use a 12 oz. bag of petite, peeled baby carrots)
2 cups Russet potatoes, cut into 1&rdquo pieces
3 stalks celery, chopped
1 lb. lentils
1 small yellow onion, diced
5 cloves garlic, minced or pressed
12 cups (3 quarts) vegetable or chicken stock
2 tsp. herbs de provence
1½ tsp. Kosher salt

For garnish :
Kale leaves, chopped
Flat-leaf parsley, chopped
Extra-virgin olive oil
Red wine vinegar
Parmesan cheese, grated

Place all ingredients for the soup in a slow cooker (squash through salt). Stir to combine, cover, and cook on high for 6 hours or low for 8.

Using an immersion blender, blend all ingredients until desired consistency.

OR Carefully transfer some of the soup to a blender (leave the top off or vented to allow heat to escape, cover with a towel). Blend until desired consistency and return back to the slow cooker. Repeat the process until it&rsquos blended to your liking.

Garnish with chopped kale and parsley. Add a splash of olive oil and red wine vinegar. Sprinkle on some Parmesan, and serve.


Slow cooker lentil soup with garlic vinaigrette recipe - Recipes

I am continuing to plagiarism my own recipes, which I promise to start doing only intermittently rather than regularly, but this is the other one I seem most to be emailed about. Thousands of people a day write, begging for lentil soup.

Even though they should be concerned, given that this little tidbit was in our local police blotter. (Seriously. I mean, they shouldn't seriously be concerned. But this was seriously in the paper.)

Please do not tell my children that the police are a good resource for a domestic legume situation.
Take your chances. Here's the recipe, verbatim, from a couple of years ago. I make it nearly weekly, almost always in the Crock Pot.

I have the world's cheapest Crock Pot, but it has worked great for years.
Lentils, well, nobody's going to stand alongside the red carpet in screaming delirium when they appear. But they are such a staple around here that I can't believe I don't write about them every week.

I make a lentil salad, for instance, that is shockingly good, given its dun presentation it's like some kind of a flavor geode, and you put a forkful in your mouth with low expectations and then--yowza. You're all aglitter with the deliciousness. ("Why is this so good?" people want to know and I say, "Stick of butter.") Likewise, this soup, which is deeply, brownly satisfying and then just the tiniest bit sparkly from the spoonful of garlicky vinaigrette you've drizzled over it.

That vinaigrette idea is a trick from this book--which, come to think of it, is where the lentil salad recipe is from, so maybe I'm officially recommending it. The soup itself is very basic but very good--the lentil soup I've been making, more or less, for the past million years. Sometimes I slip slices of garlicky sausage, kielbasa say, into it (Those were the days! It doesn't seem right to make a lentil soup that the vegetarian can't eat.) sometimes I add a couple of diced potatoes at the start sometimes I stir in an entire bag of baby spinach right at the end.

Other than that, it's more or less the same. Except for the method, which changes based on the level of planning I've achieved. If I think to, I make it in the morning, set my slow cooker to low, and then spend my day abask in the crockpotty righteousness known only to invisible soup cookers.

If it's 5, and all the cabinets are open, and there's a giant question mark in a thought bubble over my head, then I make it the regular way, in a soup pot on the stovetop. And if it's 6:30, and the question mark is preceded by a starving "What the," then I make it in the pressure cooker, which takes just about half an hour start to finish (for pressure cooker people, I cook it at high pressure for 9 minutes, and then let the steam release naturally). Michael likes to tease me with that old Stephen Wright joke (For my birthday I got a humidifier and a de-humidifier. I put them in the same room and let them fight it out.) But hey, I'm a pressure cooker/slow cooker kind of girl.


Simple Leftover Hambone, Carrot and Lentil Soup

1. Warm olive oil is stock pot over medium heat. Add diced onions and sliced carrots. Saute until onions are translucent.

2. Add 3 cups of water and the ham bone to the pot. Bring to a boil. Turn heat down, cover and simmer for 2 or 3 hours.

3. Remove from heat and allow to cool to room temperature. Place pot in refrigerator until the contents are cold.

4. Remove pot from refrigerator. Remove hambone and spoon off the white fat that will collect at the top of the liquid. Discard fat.

5. With fingers, remove meat from ham bone, tearing it into bite-sized pieces. Return meat to the pot and discard the bone.

6. Add 3 cups of water and lentils to pot. Bring to a boil, then reduce heat and simmer 30-60 minutes. Add spices to taste. Do not add salt or garlic salt until the end of the cook time or the lentils may become tough.


Slow cooker lentil soup with garlic vinaigrette recipe - Recipes

Here’s a great slow-cooker recipe for you! It really is nice to chop up some veggies, throw all the ingredients in the slow-cooker, and have dinner ready 8 hours later! All I did was add some rolls and we had a nice cozy dinner on a cold night. You don’t have to make the vinaigrette, but it did add a little something special.

Lentil Soup with Garlicky Vinaigrette
(All Recipes magazine, Feb./March 2015)

2 tablespoons olive oil
1 onion, chopped
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, finely chopped
2 teaspoons kosher salt
3/4 cup tomato sauce
2 cups lentils, rinsed and drained (I like to use the tiny green lentils de puy for this, but regular brown lentils are just fine too)
4 cups chicken or veggie broth (or more water)
2 cups water
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
1 teaspoon balsamic or sherry vinegar

Vinaigrette:
¼ cup olive oil
2 tablespoons balsamic or sherry vinegar (I used balsamic)
1 clove garlic, pressed
1/2 teaspoon salt

1. Heat oil in a large skillet over medium heat, then cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow-cooker with all remaining soup ingredients. Cook on low for 6 hours.
2. Meanwhile, whisk together all vinaigrette ingredients. Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.


Lentil Soup with Garlicky Vinaigrette Good Recipes

A delicious Recipes is actually required by everyone, just because a delicious Recipes may be the beginning of an happy family. Thus for you personally housewives, create delightful, delicious and wholesome dishes. Recipes or menu for Lentil Soup with Garlicky Vinaigrette, you've discovered it, listed below are available thousands of delicious menus food, the Lentil Soup with Garlicky Vinaigrette recipes is among the favorite menus with this blog.

Lentil Soup with Garlicky Vinaigrette

"This flexible recipe tastes even better with the accompanying French dressing."

Ingredients :

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3/four cup diced celery
  • 3/4 cup diced carrots
  • 2 cloves garlic, finely chopped
  • 2 teaspoons kosher salt
  • 3/four cup tomato sauce
  • 2 cups inexperienced or brown lentils
  • 2 cups water
  • four cups low-sodium hen or vegetable broth
  • 1 bay leaf
  • 1 sprig clean thyme
  • 1 teaspoon balsamic or sherry vinegar
  • Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 1 clove garlic, minced
  • half of teaspoon salt

Instructions :

  • Heat oil in a large skillet over medium warmness. Cook onion, celery, carrots, and garlic with salt, stirring now and again, till limp and browning, approximately 10 minutes. Transfer veggies to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for six hours.
  • For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
  • Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

Notes :

If this Lentil Soup with Garlicky Vinaigrette recipe complements your family's style, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the visit!


Before you go.

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11 Slow-Cooker Soup and Stew Recipes to Warm Your Body and Soul

There are so many reasons we love using a slow-cooker. It's a master at breaking down and tenderizing tougher cuts of meat, such as beef chuck, which is used in our recipe for Slow-Cooker Sicilian-Style Beef Stew. Over the course of four to eight hours, these multicookers can slowly but surely build flavor, as demonstrated with the absolutely beautiful Slow-Cooker Persian Lamb Stew pictured here. Plus, slow cooker recipes are one-pot meals, which makes for easy clean-up, and we especially like that you can prepare them ahead of time. Gone are the days of entertaining friends and rushing to put the main course together at the last minute. With our crowd-friendly slow-cooker recipes, you'll be asked to host again and again.

One of our favorite warm and cozy slow-cooker recipes is this Italian-inspired Slow-Cooker Ribollita. It's a hearty vegetable stew that brings together four cups of Lacinato kale, zucchini, chopped tomato, and cranberry beans. It's served with toasted bread and plenty of grated cheese. It's a guaranteed winner, because no one has ever said no to a dish made with those savory ingredients.

Another vegetarian slow-cooker winner is Slow-Cooker White-Bean Soup, which we especially love to make in fall. Cubed butternut squash is accented with springs of sage and garlic, and float alongside beans, leeks, and spinach. If you're a carnivore craving beef, try our take on classic Cuban beef stew&mdashSlow-Cooker Ropa Vieja. Tender flank steak gets plenty of flavor from capers, Spanish olives, tomatoes, cumin seeds, and jalapeño pepper.

From spiced fish curry to a hearty beef stew, enjoy these slow-cooker recipes during the colder months.


Nutritional

  • Serving Size: 1 (494.3 g)
  • Calories 299.6
  • Total Fat - 4.4 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 8 mg
  • Sodium - 820.4 mg
  • Total Carbohydrate - 48.9 g
  • Dietary Fiber - 21.8 g
  • Sugars - 7 g
  • Protein - 17.5 g
  • Calcium - 99.2 mg
  • Iron - 5.4 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.6 mg

Step 1

Gently saute vegetables in butter for about 3 minutes.

Step 2

Add garlic, curry powder, cayenne (if using) and saute 1 minute longer.

Step 3

Add rinsed lentils, water and bouillon cube stir until bouillon cube has dissolved.


Slow cooker detox lentil soup

This one came recommended strongly from my mom and sister. I always take their word when it comes to recipes as I have never been disappointed. They know what they are talking about, especially when it comes to good food, and they were spot on with this one.

With the weather finally settling in around spring it’s not exactly soup season per se but I love to keep a solid few recipes that work in the warmer months. Lighter soups are great for this. And this slow cooker detox lentil soup is just that recipe.

There are so many veggies in this one! Potatoes, butternut squash, garlic, onion, celery, carrots, kale. Not to mention heart healthy lentils which is just a solid staple in our home. All of this just gets thrown in the slow cooker (no need to sauté first!) and it just slow cooks away all day. Towards the end of the cooking time you can opt to puree a few cups of the soup and then blend back in, which I did. In the end is also when you stir in some fresh greens: kale and parsley. Serve everything up in a deep bowl with a swirl of olive oil and of course a sprinkling of parmesan.

A hunk of bread on the side for dipping never hurt anyone.

SLOW COOKER DETOX LENTIL SOUP
Recipe from a Pinch of Yum

2 cups butternut squash (peeled and cubed, I bought mine already like this at the store)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 and 3/4 cup green lentils
1 onion (chopped)
5 cloves garlic (minced)
8-10 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more to taste)
2-3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
olive oil and parmesan, for serving

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Near the end, lace about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking. Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything hang out for a bit before serving. This is one of those soups that tastes better with a little time.

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and serve in a deep bowl with a sprinkling of parmesan on top.



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