Recipe for vegetable lentil soup?

Does anyone have a nice recipe for Vegetable Lentil soup - preferrably with a bit of spice to it but needs to be Gluten free.





thanksRecipe for vegetable lentil soup?
Italian Lentil and Vegetable Soup





7 cups water (you can make this cook faster by using hot water)


1 1/2 cups regular (brown) lentils, picked over and rinsed


1 large onion, chopped


2 teaspoons garlic, minced


2 cups chopped cabbage


2 cups Italian green beans, trimmed and cut into 1 1/2-inch pieces (may use frozen)


2 ribs celery, sliced


2 medium red potatoes, cut into 1-inch chunks


2 carrots, thickly sliced


1 teaspoon dried thyme


1 teaspoon dried oregano


1/2 teaspoon rosemary


freshly ground black pepper to taste





2 14-ounce cans diced tomatoes


1/4 cup (packed) chopped basil (or 2 teaspoons dried)*


salt to taste


1 tablespoon balsamic vinegar


parsley for garnish (optional)





Put all of the first set of ingredients, water through black pepper, into the pressure cooker. Bring to high pressure and cook for 7 minutes. Remove from heat and reduce pressure with a quick release method.





Add the remaining ingredients, except for the vinegar and parsley, and simmer for at least 10 minutes. Just before serving, add the balsamic vinegar. Serve garnished with parsley, if you like. Makes about 8 servings.





To cook without a pressure cooker: Put all of the first set of ingredients, water through black pepper, into a large soup pot. Cook, covered, for about 35-45 minutes, until lentils and potatoes are tender. Add water as needed during cooking to keep soup from becoming dry. Add the tomatoes, basil, and salt and cook for at least 10 more minutes. Just before serving, add the balsamic vinegar and serve, garnished with parsley (optional).





*Note: I used some of the basil that I froze this summer to give the soup the taste of fresh basil. If you froze your basil in ice cube trays, use about 3 basil cubes--or more to tasteRecipe for vegetable lentil soup?
Vegetable Lentil Soup








Ingredients:


2 carrots, sliced


2 celery stalks, sliced


1 medium onion, chopped


1 garlic clove


2 tablespoons vegetable oil (olive or canola)


1 15-oz can stewed tomatoes


1 cup dry lentils


1 15-oz cans low sodium, low fat chicken broth


3/4 pound small potatoes


3 cups water


1 pound or small head escarole (optional)








Directions:


Cut up carrots, celery, and onion; cut potatoes into 1/2-inch pieces. In a large pot over medium-high heat, cook carrots, celery, and onions until soft. Add garlic and cook, stirring occasionally until garlic begins to turn brown. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and water. Stir with a spoon. Over high heat, bring soup to a boil. Reduce to low heat; cover and simmer 50 minutes. Serves 5-10.


Option: While soup is cooking thinly slice escarole. Just before serving, stir escarole into the soup pot. Cook, stirring occasionally until escarole wilts.
chicken stock, lentils, herbs/spices of your choice, carrots, leeks, sweetcorn. Put it all in a pan and boil until its cooked.
INGREDIENTS


1/2 cup red or green lentils


1 cup chopped onion


1 stalk celery, chopped


2 cups shredded cabbage


1 (28 ounce) can whole peeled tomatoes, chopped


2 cups chicken broth


3 carrots, chopped


1 clove garlic, crushed


1 teaspoon salt


1/2 teaspoon ground black pepper


1/4 teaspoon white sugar


1/2 teaspoon dried basil


1/2 teaspoon dried thyme


1/4 teaspoon curry powder








DIRECTIONS


Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.


Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
I've made this a few times and it's really nice and tasty, plus you can add as much heat as you like; I believe it's gluten free- just omit the rice?





Ingredients


55g/2oz unsalted butter


1陆 tbsp grated fresh ginger


录 tsp each ground allspice, ground cumin, and chilli powder


陆 tsp each curry powder and ground coriander


2 onions finely chopped


1 parsnip, chopped


1 stick celery


1kg/2录lb carrots, sliced


85g/3oz split red lentils, rinsed


25g/1oz long-grain rice


1.7 litres/3 pints vegetable stock


400ml/14fl oz tin coconut milk


2 tbsp fresh lime juice


3 tbsp chopped coriander





Method


1. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.


2. Cook over a low heat for three minutes, stirring continuously.


3. Add the vegetables, stir to combine, and cook for a further eight minutes.


4. Stir in the lentils and rice before adding the stock.


5. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.


6. Blend the soup in a liquidiser or food processor until smooth.


7. Return to the heat and add the coconut milk, lime juice, and coriander.


8. Heat through but do not let it boil again.


9.Serve immediately.








I really reccomend this one it's very warming on a cold day! Enjoy!
Turkish lentil soup is so good with some toasted pita and lemon slices- enjoy!





Turkish Lentil Soup


1 large cup red lentils


1 onion chopped


1 carrot chopped


2 tablespoons olive oil


1,5 litre (8 cups) water


1 tablespoon flour





Directions:





Roast the onion with olive oil in a saucepan.





When onions turn to pink add 1 tablespoon flour and roast little bit more.





Add lentils, carrot and water. Cook until carrot and lentils are soft. Add salt.





In a food processor or blender, whirl the soup until smooth.





It's more delicious if you squeeze some drops of lemon on it or sprinkle some black pepper.
For a 'light' version do not us any fat.


You can use any combination or root vegetables ie. potato, carrot, turnip, parsnip, butternut squash, celery, onion and/or garlic, and in any quantity. I just guess or use what I have. I use a pressure cooker as it is very quick, only 20 mins. Put everything in, add a tin of chopped tomatoes and some marmite or vegemite for flavour. Adjust fluid with water and add lentils, herbs and spices. Could use curry powder, ground cumin, tumeric or the like to ones own taste. Bring to pressure and cook for 20 mins. So easy, but very tasty. No need to measure, count or weigh anything. I can taste it now!