Rustic Red Lentil Soup Only 4 Ingredients Recipes

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RUSTIC RED LENTIL SOUP (MAHLUTA CORBASI)

This soup is served in a little Turkish storefront take out place near my home. I have not found red lentils yet, so I use regular dried lentils (brown) from my grocery store. Also please note, the longer the crushed red pepper flakes are cooked, the hotter and spicier the soup will be, so use your judgment!

Provided by threeovens

Categories     Lentil

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11



Rustic Red Lentil Soup (Mahluta Corbasi) image

Steps:

  • Sauté onion in butter over medium heat for 2 minutes until softened, not browned. Add garlic and sauté an additional minute. Add lentils and 2 cups water; stir. Cover, turn heat down to medium low and cook 30 minutes until lentils are almost tender and water has almost cooked out. Add the chicken broth, tomato paste, cumin, salt and pepper. Cook another 30 minutes.
  • Puree soup with an immersion blender or use a food processor or stand blender. Strain into pot and add crushed red pepper flakes and oregano; cook 10 minutes or longer to desired degree of spiciness and heat. Soup will become more spicy and hotter the longer you cook the red pepper flakes. Add water if soup is too thick (for your taste, I like it relatively thin).

1 cup dried red lentils, washed, drained (or use brown lentils)
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 tablespoons butter or 3 tablespoons olive oil
2 cups water
4 cups chicken broth
6 tablespoons tomato paste
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes (see note in description)
salt & freshly ground black pepper
1 teaspoon dried oregano or 1 tablespoon fresh oregano

RUSTIC RED LENTIL SOUP (ONLY 4 INGREDIENTS)

This soup is so simple a real no fail recipe, really!. Its great for a diet because its packed with protein, this soup and a salad makes a nice light dinner that keeps you satisfied.

Provided by Lil Lemon

Categories     Turkish

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5



Rustic Red Lentil Soup (Only 4 Ingredients) image

Steps:

  • Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.
  • Add chicken cubes, lentils, and tomato paste.
  • Turn the heat on high and add 8 cups of water and bring to a boil.
  • Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
  • Serve warm with Italian crusty bread or flatbreads.

1 medium onion, chopped
1 cup red lentil
3 chicken bouillon cubes
1 tablespoon tomato paste
8 cups water

RUSTIC VEGETABLE SOUP

This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. To bulk it up, why not add borlotti beans or chicken?

Provided by Sara Buenfeld

Categories     Lunch, Supper

Time 45m

Number Of Ingredients 14



Rustic vegetable soup image

Steps:

  • Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
  • Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
  • Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.

Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

1 tbsp rapeseed oil
1 large onion, chopped
2 carrots, chopped
2 celery sticks, chopped
50g dried red lentils
1½ l boiling vegetable bouillon (we used Marigold)
2 tbsp tomato purée
1 tbsp chopped fresh thyme
1 leek, finely sliced
175g bite-sized cauliflower florets
1 courgette, chopped
3 garlic cloves, finely chopped
½ large Savoy cabbage, stalks removed and leaves chopped
1 tbsp basil, chopped

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