Red Lentil Soup With Rosemary And Feta Recipes
RED LENTIL SOUP
Provided by Aarti Sequeira
Time 2h
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 273 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 131 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams
RED LENTIL SOUP WITH ROSEMARY AND FETA
Number Of Ingredients 18
Steps:
- Rinse lentils and set aside to drain.
- Heat oil and saute onion until translucent.
- Add garlic, carrot, parsnip, peper, chillies, herbs and bay leaf. Stir well.
- Saute until starting to soften.
- Add lentils and broth and boil until lentils are tender and sweet potato is cooked.
- Remove bay leaf and puree soup.
- Add lemon zest and juice and salt and pepper to taste.
- Serve with feta cheese sprinkled on top.
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