Hueys Red Lentil Soup Recipes

RED LENTIL SOUP

Steps:

• Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
• Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
• Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
• Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
• Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
• Note: A spoonful of plain yogurt is a nice addition.

W. SONOMA INDIAN RED LENTIL SOUP

Steps:

• Pick over the red lentils and discard any misshapen lentils or stones.
• Rinse lentils and drain.
• In a saucepan over medium heat, melt the butter.
• Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
• Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
• Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
• Add the lentils and then gradually add the water or stock, stirring constantly.
• Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
• Remove from the heat and let cool slightly.
• Working in batches, puree the soup in a blender or food processor.
• Return the soup to a clean saucepan and place over medium heat.
• Stir in the tomatoes and lemon juice and cook until heated through.
• Season with salt and black pepper.

CHEF JOEY'S RED LENTIL SOUP

Steps:

• Heat the olive oil in a large soup pot. I used my large cast iron dutch oven.
• Add the chopped onion and garlic and saute until soft.
• Stir in the lentils and cumin and cook for one minute or until you can smell the cumin and the lentils are well coated.
• Stir in the agave (or honey), bay leaves and 7 cups of soup broth and being to a boil.
• Season with salt and pepper to taste.
• Cover the soup and reduce heat to medium low and simmer for 20 minutes or until the lentils are soft and falling apart and soup has thickened up.
• Then add the canned tomatoes and continue to cook for another 15 minutes. The tomatoes have an inhibiting affect on the lentils softening.
• You can add a little more soup broth to thin the soup if it is too thick.
• When done remove bay leaves, stir in the wine vinegar, and serve with dollops of sour cream or yogurt.
• Bon Appetit!

EASY RED LENTIL SOUP

Steps:

• Boil red lentils and water for one hour.
• Chop celery, carrots and garlic.
• Add stock and water to pot of lentils.
• Add celery, carrots and garlic to pot of lentils.
• Bring to boil.
• Add tomato paste, cayenne pepper and salt.
• Cover and simmer for 45 minutes.
• Serve the thick, rich soup and enjoy!
• Add more or less stock and/or water depending on how thick/thin you like your soup.

ROASTED RED LENTIL SOUP

Steps:

• Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
• Lower heat and add sesame seeds.
• Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
• Add the lentils and cook for 5 minutes.
• Add the onions, celery and carrots, and cook for 1 minute more.
• Add broth and water, and bring to a boil.
• Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
• Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
• Check and adjust for seasoning before serving.
• Serve hot.

MIDDLE EASTERN RED LENTIL SOUP

Steps:

• Place oil in a sauce or soup pot on medium heat.
• After 2 minute put roughly chopped garlic in and saute until they just start to turn brown.
• Add lentils cumin nutmeg and coriander and mix into oil for about a minute Add water and put on high heat until it boils.
• Keep on medium heat for 30 minute Add salt, squeeze lemon and serve piping hot.

HUEY'S RED LENTIL SOUP

Steps:

• Heat a little oil in a heavy-bottomed pot and gently saute the garlic, carrot, celery, onion, chillies and ginger until softish.
• Add the fennel and cumin seeds, together with the curry powder. Stir well and cook to toast the spices.
• Then add 1½ litres stock, the lentils and a good pinch of salt. Mix and cook for about 20 mins until everything is tender, adding more stock if needed.
• Add the lemon juice and coriander. Stir and taste for seasoning.
• Serve in individual bowls with a sprinkling of plain yoghurt on top, if you like.