Quick Red Lentil Soup Recipes

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15-MINUTE LENTIL SOUP



15-Minute Lentil Soup image

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 9

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

Steps:

  • In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g

QUICK RED LENTIL SOUP



Quick Red Lentil Soup image

Sounds yummy and fast, a quick weeknight meal. The prep-vs-cook time is deceiving, as you are working while it is cooking; all told it will take you about half an hour, and you can squeeze in table-setting and salad-making while cooking this dish. Serve with a green salad and light vinaigrette and some crusty bread. I'm told the flavors meld even more for reheating next day. Adapted from America's Test Kitchen recipe.

Provided by treehuggingmom

Categories     Lentil

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

4 cups low sodium chicken broth
2 cups water
2 cups split red lentils (dried)
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup onion, minced
1/4 teaspoon salt
4 garlic cloves, minced
1 tablespoon gingerroot, freshly grated
1 1/2 teaspoons garam masala
1 (14 ounce) can light coconut milk
1/2 cup cilantro, minced
fresh ground black pepper
3 plum tomatoes, cored, seeded and coarsely chopped, for garnish
4 cups green salad, to serve alongside
1/2 loaf crusty bread, to serve alongside

Steps:

  • In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil.
  • Cover, reduce heat to medium, and cook 10 minutes.
  • Meanwhile:.
  • In large saucepan over medium-high heat, heat oil until it shimmers.
  • Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned.
  • Add garlic, ginger root and garam masala and cook about 1 minute until fragrant.
  • Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan.
  • Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened.
  • Remove from heat and add chopped cilantro and pepper to taste.
  • Garnish bowls of soup with chopped tomatoes.

Nutrition Facts : Calories 403.9, Fat 4.2, SaturatedFat 0.8, Sodium 589.8, Carbohydrate 69.8, Fiber 16.9, Sugar 4.3, Protein 22.9

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