Red Lentil Soup Recipe With Vegetables

RED LENTIL SOUP RECIPE WITH VEGETABLES

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.

RED LENTIL AND VEGETABLE SOUP

Steps:

• Sauté the onion in oil over low heat for 5 minutes until soft.
• Add celery, carrots and garlic to the onions and stir to combine.
• Add kale, 1 cup at a time, until it's wilted.
• Sauté the vegetable mixture for 5 minutes.
• Before adding the lentils to the soup, check for any debris and rinse throughly in a sieve under running water.
• Add lentils, tomato sauce and spices.
• Add vegetable stock and water.
• Bring to a boil and turn down to simmer for 35 minutes.
• Stir occasionally while the soup cooks.
• When the soup is done, add two tablespoons of lemon and stir to combine.
• Use a hand blender to puree the soup to the desired consistency. I pureed about half of the soup.
• Makes 4 large bowls or 6 cups of soup.

WINTER VEGETABLE & LENTIL SOUP

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

RED LENTIL VEGETABLE SOUP

Steps:

• Combine vegetable boullion, herbs and spices, and about 6 cups water in a large pot and bring to a boil.
• Add rutabagas, onion, garlic, carrots, and dried mushrooms. Simmer for about 10 minutes.
• Add lentils and red pepper. Simmer for 15 more minutes. Add more water, if needed, to cover vegetables.
• Add cabbage and simmer 10 more minutes, or until cabbage is done. To prevent a cooked cabbage flavor, do not cover the soup.
• Remove dried mushrooms. Discard woody stems and dice caps. Return diced caps to pot.
• Taste for seasoning and add additional salt if needed. My boullion is salty enough that usually no additional salt is needed.
• Note: Red lentils cook quickly and I prefer them cooked to a "falling-apart" doneness. If you like firmer lentils, add in the last 15 minutes of cooking, or cook lentils separately and add to the finished soup.

RED LENTIL & VEGETABLE SOUP

Steps:

• In a 4 quart saucepan, heat oil on medium until hot.
• Add carrots and onion, and cook 6-8 minutes or until lightly browned and tender.
• Stir in cumin; cook 1 minute.
• Add tomatoes, broth, lentils, 2 cups water, salt and pepper; cover and heat to boiling on high.
• Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender.
• Stir in spinach.