Tangy Red Lentil Soup With Niçoise Olives Recipes

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TANGY RED LENTIL SOUP WITH NIçOISE OLIVES



Tangy Red Lentil Soup With Niçoise Olives image

Provided by Jane Sigal

Categories     dinner, soups and stews, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 large celery stalk, finely chopped
1 large carrot, unpeeled, finely chopped
1 large onion, finely chopped
3 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
Salt to taste
2 tablespoons tomato paste
1 pound red lentils, rinsed
1 pound chicken backs
4 thyme sprigs
2 lemons, halved
1/4 cup whole niçoise olives

Steps:

  • In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Stir in tomato paste and cook 1 minute. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
  • Discard thyme sprigs. Remove chicken backs, remove meat from bones, chop meat and return meat to soup. Using an immersion blender, partially purée soup. Taste and add salt if needed. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 17 grams, Carbohydrate 42 grams, Fat 24 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 3 grams

RAMSAY'S SPICY LENTIL SOUP



Ramsay's Spicy Lentil Soup image

this recipe is from gordon ramsay's 'Healthy Appetite' and I've had to pass it round my family it's so good. This is a veggie recipe but meat eaters love it! please keep an eye on it as the amount of water it needs depends on the type and age of the lentils.

Provided by mushypeas

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

275 g red lentils, rinsed
2 tablespoons olive oil
1 large onion
2 large garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons garam masala
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 tablespoon tomato puree
800 ml stock

Steps:

  • Fry the onion and garlic until golden.
  • Stir in the spices and tomato puree and fry for two minutes.
  • Add lentils and stock.
  • Simmer for 25 - 30 mins, or until cooked.
  • Puree a little bit if you want.

Nutrition Facts : Calories 321.1, Fat 8.5, SaturatedFat 1.2, Sodium 9.1, Carbohydrate 45.9, Fiber 8.5, Sugar 1.8, Protein 17.9

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