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Soup season is back. These two soups, lentil and minestrone, are satisfying — and vegetarian.

Small red lentils are one of our favorite legumes. They do not hold their shape when cooked, but break down into a creamy, thick puree, perfect for a hearty, satisfying soup.

Lentils are popular in quick-cooking soups because of their short cooking time and the fact that they don’t require soaking before cooking. To speed things up even further, we precooked the lentils in the microwave while we assembled the soup base.

The mild flavor of the lentils did require some embellishment, which we achieved thanks to curry powder and fresh ginger. Sautéing the curry powder with garlic and the ginger before adding the lentils and the broth was key, as it intensified and deepened their flavors.

Chopped fresh tomato enlivened the soup and added some complexity. Don’t substitute brown lentils for the red lentils here; brown lentils have a very different texture.

Curried red lentil soup

Servings: 4
Start to finish: 45 minutes

1 cup red lentils, picked over and rinsed
4 cups vegetable broth
2 tablespoons unsalted butter
1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 large tomato, cored, seeded, and cut into 1/4-inch pieces
Salt and pepper
2 tablespoons minced fresh cilantro (optional)
1/2 cup plain yogurt (optional)

Microwave lentils and 2 cups broth in bowl until lentils are nearly tender and most liquid is absorbed, about 8 minutes.

Meanwhile, melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and curry powder and cook until fragrant, about 30 seconds.

Stir in microwaved lentil mixture, tomato, and remaining 2 cups broth and simmer until lentils are very tender and flavors meld, about 15 minutes. Season with salt and pepper to taste. You may sprinkle individual portions with cilantro and dollop with yogurt before serving.

Nutrition information per serving: 289 calories; 68 calories from fat; 8 g. fat (4 g. saturated; 0 g. trans fats); 17 mg. cholesterol; 305 mg. sodium; 39 g. carbohydrate; 10 g. fiber; 7 g. sugar; 18 g. protein.

Slow cooker minestrone

Creating anything garden-fresh in a slow cooker is a tall order, but we were willing to try to beat the odds and develop a recipe for a bright, lively tasting minestrone that married a flavorful tomato broth with fresh vegetables, beans and pasta.

The base of our soup would be our broth, and after microwaving the aromatics we added broth and canned tomato sauce along with carrots and dried beans — both of which could sustain a long stay in a slow cooker.

Sliced zucchini and chopped chard were simply added during the last 20 minutes of cooking, and the precooked pasta was stirred in at the end. Serve with crusty bread to dip into the broth.

Garden minestrone

Servings: 6 to 8
Start to finish: 8 to 10 hours on high
Slow cooker size: 4 to 7 quarts

1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus extra for serving
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
1/8 teaspoon red pepper flakes
8 cups chicken or vegetable broth
1 (15-ounce) can tomato sauce
1 cup dried great Northern or cannellini beans, picked over and rinsed
2 carrots, peeled and cut into 1/2-inch pieces
1/2 cup small pasta, such as ditalini, tubettini, or elbow macaroni
Salt and pepper
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
8 ounces Swiss chard, stemmed and sliced 1/2 inch thick
1/2 cup chopped fresh basil
Grated Parmesan cheese

Microwave onion, garlic, 1 tablespoon oil, oregano and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to slow cooker.

Stir in broth, tomato sauce, beans and carrots. Cover and cook until beans are tender, 8 to 10 hours on high.

Meanwhile, bring 2 quarts water to boil in large saucepan. Add pasta and 1 1/2 teaspoons salt and cook, stirring often, until al dente. Drain pasta, rinse with cold water, then toss with remaining 1 teaspoon oil in bowl; set aside.

Stir zucchini and chard into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in pasta and let sit until heated through, about 5 minutes. Stir in basil and season with salt and pepper to taste. Serve, passing Parmesan and extra oil separately.

Nutrition information per serving: 224 calories; 46 calories from fat; 5 g. fat (1 g. saturated; 0 g. trans fats); 1 mg. cholesterol; 601 mg. sodium; 34 g. carbohydrate; 6 g. fiber; 5 g. sugar; 11 g. protein.

For more recipes, cooking tips and ingredient and product reviews from America’s Test Kitchen, visit www.americastestkitchen.com.

— AP