EASY GREEK RED LENTIL SOUP RECIPE
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Provided by Suzy Karadsheh
Categories Soup
Time 33m
Number Of Ingredients 17
Steps:
- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg
LENTIL SOUP WITH WINE
Make and share this Lentil Soup with Wine recipe from Food.com.
Provided by Marlena
Categories Lentil
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive in pot, then add onion and saute on medium heat until they are golden.
- Add the garlic and saute just until the garlic is softened.
- Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
- If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.
Nutrition Facts : Calories 86.1, Fat 1.7, SaturatedFat 0.2, Sodium 296.4, Carbohydrate 13.4, Fiber 4.7, Sugar 4, Protein 4.7
RED LENTIL SOUP
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
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.
RED LENTIL & CARROT SOUP
This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
- Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.
Nutrition Facts : Calories 258 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.6 milligram of sodium
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