Quick Red Lentil Soup Recipes

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.

Steps:

• Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
• Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

Steps:

• In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Steps:

• Boil red lentils and water for one hour.
• Chop celery, carrots and garlic.
• Add stock and water to pot of lentils.
• Add celery, carrots and garlic to pot of lentils.
• Bring to boil.
• Add tomato paste, cayenne pepper and salt.
• Cover and simmer for 45 minutes.
• Serve the thick, rich soup and enjoy!
• Add more or less stock and/or water depending on how thick/thin you like your soup.

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.

Steps:

• In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil.
• Cover, reduce heat to medium, and cook 10 minutes.
• Meanwhile:.
• In large saucepan over medium-high heat, heat oil until it shimmers.
• Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned.
• Add garlic, ginger root and garam masala and cook about 1 minute until fragrant.
• Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan.
• Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened.
• Remove from heat and add chopped cilantro and pepper to taste.
• Garnish bowls of soup with chopped tomatoes.