LEBANESE-STYLE RED LENTIL SOUP
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
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 lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook. This can be disappointing, until you taste the lentils.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
- Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
- If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 8 grams, Carbohydrate 64 grams, Fat 10 grams, Fiber 11 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1314 milligrams, Sugar 11 grams, TransFat 0 grams
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
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