Red Lentil Soup Recipe 455

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEBANESE-STYLE RED LENTIL SOUP



Lebanese-Style Red Lentil Soup image

This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!

Provided by Jen Yagoobian Pfister

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 9

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup chopped cilantro
¾ cup fresh lemon juice

Steps:

  • Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
  • Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  • Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g

RED LENTIL SOUP



Red Lentil Soup image

I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!

Provided by duonyte

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)

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.

Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2

RED LENTIL SOUP



Red Lentil Soup image

Provided by Aarti Sequeira

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 cup red lentils, washed and soaked for 1 hour, drained
2 cloves garlic, thinly sliced
1 green serrano chile, split and seeded
1 -inch piece fresh ginger, peeled and minced
1 medium onion, thinly sliced
1 large tomato, diced
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon turmeric
Kosher salt
Honey, for drizzling
Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

Steps:

  • Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
  • Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

Nutrition Facts : Calories 273 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 131 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams

RED LENTIL SOUP WITH LEMON



Red Lentil Soup With Lemon image

This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Provided by Melissa Clark

Categories     dinner, weeknight, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro

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.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams

EASY GREEK RED LENTIL SOUP RECIPE



Easy Greek Red Lentil Soup Recipe image

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.

Provided by Suzy Karadsheh

Categories     Soup

Time 33m

Number Of Ingredients 17

Extra virgin olive oil (I used Early Harvest)
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
3 tsp dry oregano
1 1/2 tsp cumin
1 tsp rosemary
1/2 tsp red pepper flakes
2 dry bay leaves
1 cup crushed tomatoes (from a can)
7 cups low-sodium vegetable broth
2 cups red lentils, rinsed and drained
Kosher salt
Zest of 1 lemon
Juice of 2 lemons
Fresh parsley for garnish
Crumbled feta cheese to serve, optional

Steps:

  • Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
  • Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
  • Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
  • Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
  • Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg

LENTIL SOUP



Lentil Soup image

For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Steps:

  • Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

RED LENTIL SOUP



Red Lentil Soup image

This red lentil soup is one of my all-time favorite dinners. Sautéed leeks and onions are combined with carrots, celery, crushed tomatoes, chicken broth, and red split lentils (which cook quickly!) to produce a hearty, thick lentil soup that is naturally gluten-free, nutritious, and filling. This soup tastes even better as leftovers and can be frozen and prepped ahead.

Provided by Laura / A Beautiful Plate

Categories     Soups and Stews

Time 1h

Number Of Ingredients 15

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 medium yellow onions (medium dice)
2 medium leeks, white and pale green parts only (rinsed well and medium dice)
3 medium carrots (roughly ½ lb, medium dice)
5 celery stalks (about 6 ounces) (medium dice)
2 large garlic cloves (roughly chopped)
1½ cups red split lentils (rinsed)
1 can (15½ ounces) crushed Italian tomatoes
1 to 2 parmigiano-reggiano rinds
2 dried bay leaves
2 quarts (8 cups) low sodium chicken broth (or vegetable broth)
kosher salt
freshly ground black pepper
freshly grated parmigiano-reggiano cheese (for serving (optional))

Steps:

  • In a large soup pot, melt the butter and extra virgin olive oil over medium heat until lightly bubbling. Add the onions, leeks, and generous sprinkling of kosher salt, and sauté, stirring occasionally, until the onions and leeks are soft and translucent in color, about 10 to 15 minutes. I place the pot lid on askew, to help trap moisture and ensure the ingredients sweat, soften properly, and don't gain too much color.
  • Add the carrots, celery, and garlic, stirring occasionally, for about 3 to 4 minutes. Continue seasoning the soup lightly with salt and pepper as you add the remaining ingredients. Add the lentils, crushed tomatoes, parmigiano-reggiano rinds, bay leaves, and chicken broth. Stir together and bring to a boil. Reduce the heat to medium-low and slowly simmer, uncovered, for about 30 to 40 minutes, stirring every 10 minutes or so, or until the vegetables are tender and the lentils have cooked through and broken down quite a bit. The soup should be thick and hearty.
  • Blend a small portion of the soup with an immersion blender (or transfer a large ladleful of soup to a small food processor or blender, and puree until roughly smooth). This step is optional, but creates a wonderful texture.
  • Season the soup with salt and pepper to taste. If it tastes at all flat, feel free to add a small squeeze of lemon juice (however, I like it just as it is!). Before serving, remove and discard the bay leaves and parmigiana cheese rinds. Serve hot. Garnish with freshly grated parmigiano cheese, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 201 kcal, Carbohydrate 18 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 326 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 7 g

RED LENTIL SOUP RECIPE WITH VEGETABLES



Red Lentil Soup Recipe With Vegetables image

This red lentil soup recipe with vegetables is a healthy, hearty, satisfying meal in a bowl. Perfect for a weeknight meal served with crusty bread.

Provided by Cheryl

Categories     Soup

Time 45m

Number Of Ingredients 16

3 tablespoon olive oil
1 large onion
3 carrots, peeled
2 celery stalks
1 potato, peeled
2 garlic cloves, minced ((or 1/4 teaspoon garlic powder))
2 tablespoon tomato paste
1 teaspoon ground cumin or curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of cayenne, chili powder and/or coriander seed
4 cups (946ml) vegetable stock, broth or chicken broth ((1 box))
1 cup (237m) water
1 cup (200g) red lentils
1/2 large lemon ((lemon zest and juice))
1/4 cup (2 oz) chopped fresh parsley or cilantro

Steps:

  • PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
  • SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
  • ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
  • COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
  • FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.

Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 1074 mg, Fiber 14 g, Sugar 6 g, ServingSize 1 serving

RED LENTIL SOUP



Red Lentil Soup image

I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock.

Provided by Terese

Categories     Lentil

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 7

1 -2 tablespoon oil
3 onions, peeled and chopped finely
lemon pepper
1 can italian tomato, chopped roughly
150 g red lentils
2 liters chicken stock
garnish with chopped chives (optional)

Steps:

  • Heat the oil in a saucepan and saute the onions over low heat for 10 minutes.
  • Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes.
  • Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.
  • Tastes great served with crusty bread.

Nutrition Facts : Calories 187.5, Fat 5.2, SaturatedFat 1.1, Cholesterol 7.6, Sodium 365.6, Carbohydrate 23.9, Fiber 2.7, Sugar 5.8, Protein 11.5

RED LENTIL SOUP



Red Lentil Soup image

Red Lentil Soup! This red lentil soup recipe is both vegan and gluten-free! A healthy, low-fat soup that's cozy and simple and packed with 18g of plant-based protein per serving.

Provided by Alex Caspero

Categories     dinner

Time 50m

Number Of Ingredients 15

1 tsp. olive oil
1 small onion, chopped
4 garlic cloves, chopped
3 celery sticks, chopped
Large baking potato, chopped
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/2 tsp. smoked paprika
pinch salt/pepper
5 cups vegetable broth
1 1/2 cups red lentils
1 (28 ounce) can diced tomatoes, drained
1/4 cup chopped parsley or cilantro
1 tbsp. fresh lemon juice

Steps:

  • First, heat 1 tsp. olive oil over medium heat in a large sauce pan.
  • Next, add the onion and let cook for 5 minutes until soft.
  • Then, add the garlic, celery, and potato chunks. After that, cook until soft and lightly browned, another 2-3 minutes.
  • Next, add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.
  • Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.
  • Then, cover and cook for 20 minutes and cook until lentils are tender.
  • Remove from heat and puree 1/2 of the soup using either a blender or immersion blender.
  • Next, add back in the 1/2 of the soup and stir in the herbs and lemon juice.
  • Finally, season to taste with salt/pepper if needed and serve.

Nutrition Facts : ServingSize 1 bowl, Calories 302 calories, Sugar 6 g, Sodium 613 mg, Fat 2.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 55.6 g, Fiber 9.6 g, Protein 17 g, Cholesterol 0 mg

VEGAN RED LENTIL SOUP (GLUTEN-FREE + EASY TO MAKE)



Vegan Red Lentil Soup (Gluten-Free + Easy to Make) image

This spiced Vegan Red Lentil Soup is a warm, comforting meal that comes together in just 45 minutes. It's full of flavor from ginger, garlic, and spices, with a luxuriously rich texture. It's perfect with a squeeze of lemon to brighten things up!

Provided by Rachel Conners

Categories     Main Course

Time 45m

Number Of Ingredients 19

2 tablespoons avocado oil or olive oil
1 small onion, diced
1 large carrot, diced
2 stalks of celery, diced
4 cloves garlic, crushed
1 teaspoon freshly grated ginger
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon salt
4 cups vegetable broth
2 cups water
1 (15 oz.) can crushed tomatoes
1½ cups red lentils, sort and rinse before using
3 cups spinach or mix of greens, I used a "power greens" blend of spinach, arugula and baby chard
1 lemon, zest and juice
Lemon wedges
Microgreens

Steps:

  • In a soup pot, heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
  • Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, and salt, and stir to combine and coat all the veggies in the spices.
  • Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired.
  • If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup. I pureed some of mine with an immersion blender.
  • Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired (I recommend), and garnish with some microgreens!

Nutrition Facts : Calories 268 calories, Sugar 5.6 g, Sodium 875.3 mg, Fat 6.2 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 43.3 g, Fiber 7.6 g, Protein 13.5 g, Cholesterol 0 mg

More about "red lentil soup recipe 455"

RED LENTIL SOUP RECIPE - COOKING LSL
red-lentil-soup-recipe-cooking-lsl image
2019-06-01 Pick through lentils and quickly rinse under cold water, then add to the pot. Add water and chicken or vegetable stock.Â. Bring to a boil, then simmer for 20-25 …
From cookinglsl.com
Ratings 3
Calories 224 per serving
Category Soup
  • Add onion and cook for 1-2 minutes. Next add garlic and carrot, cook for 2-3 minutes, stirring frequently.


EASY RED LENTIL SOUP RECIPE | KITCHN
easy-red-lentil-soup-recipe-kitchn image
2014-11-05 In a medium (2- to 3-quart) saucepan or Dutch oven over medium heat until shimmering. Add the carrot, celery, onion, and salt and stir to combine. Cover and let the vegetables sweat, stirring occasionally, until the onions are …
From thekitchn.com
Author Coco Morante


SPICY RED LENTIL SOUP | SOSCUISINE
spicy-red-lentil-soup-soscuisine image
2011-03-04 Add the lentils, broth, diced tomatoes, salt, and pepper. Bring to a boil then reduce the heat and simmer, uncovered, 15-20 min until the lentils become very soft. …
From soscuisine.com
5/5 (248)
Category Soups
Cuisine Indian
Calories 140 per serving


LENTIL AND RED BELL PEPPER SOUP | RICARDO
lentil-and-red-bell-pepper-soup-ricardo image
2011-12-12 Add the spices and cook for 1 to 2 minutes. Add the broth, lentils, and tomato paste. Season with salt and pepper. Bring to a boil. Cover and simmer gently …
From ricardocuisine.com
5/5 (268)
Total Time 45 mins
Category Main Dishes
Calories 307 per serving


BEST DAMN INSTANT POT RED LENTIL SOUP - RECIPETEACHER
best-damn-instant-pot-red-lentil-soup-recipeteacher image
2018-09-18 Add chicken broth, ginger, turmeric, cumin, pepper, salt, can of diced tomatoes and split red lentils and stir it all together. Secure lid, set vent to the …
From recipeteacher.com
5/5 (2)
Category Soup
Cuisine Mediterranean
Total Time 20 mins


CREAMY RED LENTIL SOUP - DETOXINISTA
2020-01-14 Add in the water, lentils, and 1 1/2 teaspoons of salt. Bring the water to a boil, then lower the heat and cover. Simmer until the lentils have expanded and are tender, about 15 minutes. Once …
From detoxinista.com
4.9/5 (29)
Calories 197 per serving
Category Soup
  • Heat the olive oil in a large pan over medium heat, and saute the onion, carrots and celery until they start to soften, about 5 minutes.
  • Add in the water, lentils, and 1 1/2 teaspoons of salt. Bring the water to a boil, then lower the heat and cover. Simmer until the lentils have expanded and are tender, about 15 minutes.
  • Once the lentils are tender, stir in the coconut milk and cilantro. Adjust seasoning to taste, adding more salt and some freshly ground pepper, if desired. Serve warm.


SIMPLE RED LENTIL SOUP – A COUPLE COOKS
2021-10-25 The most important thing about this red lentil soup recipe: don’t overcook it! Cook red lentils too long, and they lose their shape and turn into a mush. Sometimes you want that, like in this …
From acouplecooks.com
Reviews 51
Category Soup
Cuisine American
Total Time 50 mins
  • If possible, soak 1 1/2 cups lentils prior to cooking: place them in a large bowl and cover with several inches of cold water for about 12 hours. If you don’t have time, this step is optional; the lentils will just need to be cooked a bit longer in Step 5.
  • Chop the onion. Mince 4 cloves garlic. Chop the 2 carrots. Chop a bit of cilantro (if using for a garnish).
  • In a large pot or dutch oven, heat 3 tablespoons olive oil over medium heat. Add the onion, garlic, and carrots and sauté, stirring occasionally, for about 4 minutes.
  • Add the tomatoes, 3 teaspoons cumin, 2 teaspoons paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and a few grinds black pepper. Sauté for 2 minutes, stirring occasionally.


MEDITERRANEAN RED LENTIL SOUP - CONNOISSEURUS VEG
2021-06-26 Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, cumin and coriander, and …
From connoisseurusveg.com
5/5 (19)
Calories 235 per serving
Category Soup
  • Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.


FEEL-GOOD RED LENTIL SOUP | ONLY 8 INGREDIENTS! - FROM MY BOWL
2020-04-10 Instructions. Bring a large pot to medium-high heat and add 1 tablespoon of oil or 1/4 cup of water. Once the oil is warm, add the onion and sauté for 3 to 5 minutes, until translucent.
From frommybowl.com
5/5 (15)
Category Soup
Cuisine American
Total Time 40 mins
  • Bring a large pot to medium-high heat and add 1 tablespoon of oil or 1/4 cup of water. Once the oil is warm, add the onion and sauté for 3 to 5 minutes, until translucent.
  • Add the diced carrots, garlic, and ginger to the pot and sauté for 1 minute, then add the turmeric, optional cayenne, and a pinch of salt and pepper. Cook for 1 minute more.
  • Place the red lentils in a fine mesh strainer and give them a quick rinse, then add them to the pot along with the vegetable broth and water. Turn the heat to high and bring everything to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, 15 to 18 minutes.
  • Use an immersion blender to puree the soup to your liking, or transfer around half of the soup to a blender with a vent and puree until smooth; return to the pot and mix well. Stir in the lemon juice, then add any additional salt and pepper to taste, if necessary.


EASY RED LENTIL AND POTATO SOUP - EASY VEGAN MEAL PREP™
2020-11-10 Add diced potatoes and spices and seasonings and toss to coat. Sauté for another 1-2 minutes. Add washed and rinsed lentils and toss to coat. Add water and bay leaves, bring to a boil, …
From easyveganmealprep.com
Cuisine $1 Meals, One Pot Meals, Soup
Total Time 30 mins
Category Lunch, Main Course, Soup
Calories 53 per serving
  • Add water and bay leaves, bring to a boil, reduce heat to medium-low and simmer partially covered with a lid for 20-30 minutes, or until desired consistency.


THE BEST RED LENTIL SOUP (VEGAN, GLUTEN-FREE) | NUTRITION ...
2017-01-09 Everyone needs a good red lentil soup recipe - hearty, comforting, warming, and just bursting with a myriad of flavors. While there are many lentil soup recipes, this Moroccan-spiced …
From nutritionrefined.com
5/5 (7)
Total Time 40 mins
Servings 6
Calories 184 per serving
  • Sauté the aromatics and spices. Heat the oil in medium-size pot over medium heat. Add the onion and garlic, and sauté until translucent, 3-5 minutes. Then add the cumin, coriander, and cayenne pepper and sauté until fragrant, 1-2 minutes.
  • Caramelize the tomato paste. Add the tomato paste and let it "brown" in the pan for a few minutes together with the aromatics and spices.
  • Simmer. Add the carrot, lentils, and vegetable broth, and bring it to a boil over high heat. Reduce the heat to low, season with salt (if the vegetable broth doesn't contain salt already), and simmer, partially covered, until the lentils begin to break apart into a smooth, velvet-like texture, about 30 minutes.
  • Stir in the lemon juice and spinach. Remove the soup from the heat and stir in the lemon juice and spinach.


RED LENTIL SOUP - KIM'S CRAVINGS
2020-10-05 I recommend red or yellow lentils for this quick lentil soup recipe. Both red and yellow lentils cook up quicker than other lentil varieties and have a similar texture. Red and yellow lentils …
From kimscravings.com
4.8/5 (13)
Total Time 35 mins
Category Soup
Calories 371 per serving
  • In a large pot over medium-high heat, add the oil, then onion and cook, stirring often until onion is soft and translucent.
  • Add the salt, turmeric, cumin, cinnamon, cardamom, and pepper; stir with the onion and garlic until well combined. Cook for one minute.
  • Add the tomatoes, broth, coconut milk, and lentils. Bring to a boil, then reduce heat and simmer uncovered about 20 minutes or until lentils are soft.


RED-LENTIL SOUP RECIPE | MYRECIPES
2000-08-01 Step 1. Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly. Place lentil mixture in a food processor or blender; process until smooth. Set aside. Advertisement. Step 2.
From myrecipes.com
4/5 (9)
Calories 255 per serving
Servings 5


INDIAN-STYLE RED LENTIL SOUP | RICARDO
2008-11-17 In a saucepan, soften the onion, garlic and carrot in the butter. Add the curry powder and cook for 1 minute. Add the ginger, broth, coconut milk and tomato paste. Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
From ricardocuisine.com
5/5 (119)
Total Time 45 mins
Category Main Dishes
Calories 405 per serving


RED LENTIL SOUP RECIPE 455 - TFRECIPES.COM
Red Lentil Soup Recipe 455 RED LENTIL SOUP WITH LEMON. This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and ...
From tfrecipes.com


RED LENTIL SOUP RECIPE - KNOWING AND SHARING
2021-11-26 This red lentil soup recipe is of a comforting, light, and delicious vegan soup from the middle east. It's one of those soups i make over and over again. Source: www.rachaelraymag.com. Reheat defrosted or frozen on the. This quick lentil soup recipe delivers layer after layer of flavor. Published august 22, 2020· modified august 22, 2020 · by urvashi pitre · 1020 words. Our turkish red ...
From knowingandsharing.com


VERY DELICIOUS VEGETABLE RED LENTIL SOUP RECIPE - SOUP FLAVOR
2021-11-29 Unlike red lentil soup, this recipe will be red lentil soup with vegetables. I wanted to share because it is a healthy soup recipe. I will talk about them at the end of our article, as they have benefits in this delicious soup recipe.
From soupflavor.com


RED LENTIL SOUP RECIPE - GOTOCHEF - JUSTGOTOCHEF.COM
How to make Red lentil soup Recipe. 1. In a bowl add red lentil. Wash it and soak for 39 minutes. 2. Transfer it in pressure cooker. Add all the ingredients except cream. 3. Pressure cook it for 2-3 whistles. Let it cool. 4. Blend the dal to make smoo Paste. In a kadhai add this mixture. Cook it for 3-4 minutes. Add water to adjust consistency. 5.
From justgotochef.com


Related Search