Lentil And Tomato Soup With Coriander And Cumin Recipes

LENTIL TOMATO SOUP

Steps:

• Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

TOMATO AND LENTIL SOUP

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
• Rinse and drain the lentils, picking them over for any foreign matter.
• Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
• you can now puree the soup if you prefer it smoother or leave it as it is.
• Season well with salt and pepper before serving.
• Garnish each serving with a sprinkling of fresh parsley.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

LENTIL AND TOMATO SOUP WITH CORIANDER AND CUMIN

Steps:

• Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
• Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
• Drain, reserving cooking liquid separately.
• In a nonreactive stockpot set over medium heat, heat oil until it ripples.
• Add onions and sauté until translucent, about 5 minutes.
• Add garlic and sauté 5 minutes.
• Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
• Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
• Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
• Stir in spinach and cook until it is completely wilted.
• If soup is too thick, add more lentil cooking liquid or water.
• Add salt and pepper.
• Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.