Golden Lentil Soup Recipes

Steps:

• Place all ingreidients in a large pot and bring to a boil.
• Turn pot down to a simmer and simmer for 20-30 minutes, or until the lentils are tender. Puree them with a stab mixer or a blender till smooth.

Steps:

• Rinse lentils and then cover with water in a large saucepan and bring to a boil. (Stir occasionally to prevent burning.) Cook, uncovered, for 9 minutes. Drain and place aside.
• Chop carrots, celery, onion and garlic. (Using a food processor saves time if available).
• In a large stockpot, saute the chopped onions, carrot, celery, garlic, turmeric, and cumin in olive oil until onions are translucent.
• Transfer lentils and broth to the pot. Add coriander and salt and pepper to taste.
• Bring soup to a boil. Lower heat, cover, and simmer for 40 minutes. Serve with crackers.

Steps:

• Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.
• Meanwhile, prepare the meatballs: Preheat the oven to 350 degrees F.
• In a small bowl, soak bread crumbs in milk. In a mixing bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper. Drizzle olive oil on the platter you will place the meatballs on and rub oil into the palm of both hands. Form meat mixture into 40 golf ball-size meatballs, each approximately 1-inch in diameter.
• Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes.
• Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time.
• Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan.
• Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing.
• Yield: about 2 quarts

Steps:

• Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
• Add the lentils and pour in the broth. Stir.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
• The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
• Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
• Keeps in the refrigerator for about 3 days. Freezes well too!

Steps:

• In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
• Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
• Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
• Reduce the heat and simmer for 10 minutes or until potatoes are soft.
• Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
• Bring the remaining water and vegetable stock to a boil.
• Add in the remaining sweet potatoes; let simmer for 5 minutes.
• Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
• Add in the sage and reserved puree; stir to combine.
• Add in pepper to taste.
• Continue simmering until well heated.
• To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
• Sprinkle with chopped fresh parsley.

Steps:

• In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
• Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
• Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
• Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

Steps:

• Soak the lentils in roughly 1 cup of cold water or green tea for at least 30 minutes.
• In a medium-sized stock pot over medium-high heat, sauté the diced onions and garlic in 1/4 cup of the chicken broth until the onions become translucent (around 5 minutes).
• Add the carrots, sweet potatoes, and red wine. Cook for around 1 minute or until the wine becomes very fragrant.
• Add the lentils, water, and chicken broth. Bring to a rolling boil, stirring the mixture occasionally.
• Reduce the heat. Add the red pepper flakes and fennel seed and cover, allowing the soup to simmer for about 20 minutes or until the lentils and sweet potatoes begin to fall apart.
• Remove the lid and add the spices. If you would like to get a thicker consistency, kick the heat back up and reduce until it hits the desired thickness. You may want to adjust the amounts of salt and pepper, depending on your own tastes.
• Serve the soup either on its own or over a starch with a dollop of raita (thick yogurt mixed with vegetables) or sour cream. Garnish with whatever you like (Featured in the photo is yogurt, carrot, and a dash of paprika.).