Spicy Sizzle Red Lentil Soup Recipes

BRYAN'S SPICY RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
• Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

SPICY LENTIL SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
• Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
• Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

SPICY SIZZLE RED LENTIL SOUP

Steps:

• Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute.
• Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.
• Ladle about 4 cups of the soup into a food processor (or blender) and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.
• Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.
• TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
• MAKE AHEAD TIP - Prepare through Step 3. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

SPICY LENTIL SOUP

Steps:

• Heat the vegetable oil in a medium stock pot or dutch oven on medium-high until shimmering. Add the diced onion and minced serrano chili and cook until starting to brown, about 5 to 7 minutes.
• Add the garlic and stir until fragrant, about 30 seconds.
• Add the water, lentils, Rotel, salt, chicken bullion, salt, and turmeric.
• Reduce heat to low and simmer for 30 minutes.
• Taste the broth and adjust with salt and chicken bullion to taste.
• Simmer for an additional 15 minutes.
• For a smoother consistency, use an immersion blender and process for about 15 second.
• Garnish with cilantro and serve.