Best Ever Lentil Soup Recipes

Steps:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Steps:

• Put water and lentils in large pot. Bring to boil and then simmer for 20 minutes stirring occasionally, till lentils are tender.
• When this is almost done, saute onion, garlic and carrot till onion is slightly golden. Add this to the soup after it has simmered for 20 minutes Also add the spices and boullion and simmer for 5 minutes.
• Take off heat and add the lemon juice.
• Stir and serve.
• We love to eat this with pita bread and have dates for dessert. The perfect meal!

Steps:

• In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
• Add carrots and potatoes, and sauté for 3 minutes.
• Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
• Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
• Remove bay leaf and add salt and pepper to taste.
• Enjoy!

Steps:

• Rinse lentils in cold water until clear.
• In large 6 quart saucepan, fill 3/4 with water.
• Add lentils, tomato sauce, potatoes, onion, bacon, and seasonings.
• Fill almost to top with water. Bring to boil.
• Reduce heat to simmer,
• Simmer 1-1/2 hours--the longer on low simmer the better the soup.
• Stir occasionally.
• Adjust seasonings to taste.

Steps:

• Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
• Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
• Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
• Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
• Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
• Note: A spoonful of plain yogurt is a nice addition.