Hueys Red Lentil Soup Recipes

RED LENTIL SOUP

Red Lentil Soup image

This red lentil soup is a delicious, healthy, winter-warmer giving you three of your five a day! Serve with some crusty sourdough bread for a delicious lunch or supper!

Provided by Alzo17

Time 35m

Yield Serves 3

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
2 medium onions, finely chopped
1 red pepper, finely diced
2 tbsp tomato purée
200g red lentils
2 ham stock cubes (or vegetable, for a vegetarian version)
chilli flakes, to taste
salt and pepper, to season
crusty sourdough bread, to serve (optional)

Steps:

Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
Next, add in the red pepper and mix in with the onions.
In the meantime, dissolve the two stock cubes in a litre of boiling water.
Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

HUEY'S RED LENTIL SOUP

Huey's Red Lentil Soup image

Make and share this Huey's Red Lentil Soup recipe from Food.com.

Provided by JustJanS

Categories Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

vegetable oil
2 large garlic cloves, crushed
1 medium carrot, diced
2 celery ribs, chopped
1 large onion, chopped
2 small red chilies, seeded and finely sliced
2 teaspoons grated fresh ginger
1/2 teaspoon fennel seed
2 teaspoons cumin seeds
2 teaspoons curry powder
1 1/2 liters vegetables (may need a little more) or 1 1/2 liters chicken stock (may need a little more)
200 g red lentils, rinsed picked over
sea salt
1 lemon, juice of
2 tablespoons chopped fresh coriander
Greek yogurt, to serve

Steps:

Heat a little oil in a heavy-bottomed pot and gently saute the garlic, carrot, celery, onion, chillies and ginger until softish.
Add the fennel and cumin seeds, together with the curry powder. Stir well and cook to toast the spices.
Then add 1½ litres stock, the lentils and a good pinch of salt. Mix and cook for about 20 mins until everything is tender, adding more stock if needed.
Add the lemon juice and coriander. Stir and taste for seasoning.
Serve in individual bowls with a sprinkling of plain yoghurt on top, if you like.

Nutrition Facts : Calories 146.1, Fat 1.2, SaturatedFat 0.2, Sodium 23.3, Carbohydrate 26.4, Fiber 5.1, Sugar 2.8, Protein 9.4

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