Red Lentil And Carrot Soup With Lemon Recipes

RED LENTIL AND CARROT SOUP WITH LEMON

Steps:

• In a large soup pot, sauté the diced onion in the olive oil over low heat for 5 minutes - until soft.
• Add carrots, celery and garlic. Sauté for 2 minutes.
• Add tomato paste, cumin and black pepper. Sauté - stirring - for 2 minutes.
• Add red lentils and basmati rice and sauté for 2 minutes.
• Add vegetable stock. Bring to a boil and then turn down to a simmer and cook for 30 minutes.
• Puree the soup using an immersion blender to desired consistency - smooth or chunky - your choice.
• Just before serving, add a sprinkle of minced parsley and a squeeze of lemon to each bowl of soup. Stir to combine and serve.

LENTIL SOUP WITH LEMON

Steps:

• Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
• Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
• Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
• Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
• Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
• Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
• Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, heat oil over high heat until hot
• Add onion and garlic and saute until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
• Add broth, water, lentils, and carrots.
• Bring to a simmer, partially cover pot
• Simmer at medium-low until lentils are soft, about 30 minutes.
• Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
• Stir in lemon juice and cilantro, reheat if necessary before serving.

CARROT AND LENTIL SOUP

Steps:

• In a large saucepan set over high heat, bring lentils and stock/water to a boil.
• Skim off froth.
• Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered.
• Dice carrots and red pepper. Stir into soup.
• Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook.
• Stir in red onion, coriander, lemon juice and pepper.
• Remove bay leaf. Liquidise if required.
• Serve immediately or refrigerate, covered, up to 3 days or freeze.

RED LENTIL & CARROT SOUP

Steps:

• Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
• Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot heat the oil and sauté the onion for 3 minutes. Add the garlic and sauté an additional minute.
• Stir in the tomato paste, cumin, salt, pepper and cayenne and cook for an additional 2 minutes.
• Add the broth, lentils and carrot. Bring to a boil then lower the heat and simmer for 30 minutes - until the lentils and carrot are soft. Taste and adjust the seasoning as needed.
• Use an immersion blender to puree the soup. Add the lemon juice and cilantro and serve.