Yellow Lentil Soup Recipes

Steps:

• In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
• Add onions to drippings, cook 5 minutes until softened.
• Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
• Add remaining ingredients and bring to boil.
• Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
• Discard bay leaves, sprinkle with bacon, serve.

Steps:

• In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
• Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
• Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
• In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
• Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

Steps:

• In a saucepan add lentils and chicken stock, ginger and turmeric.
• Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
• Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
• In a skillet heat oil.
• Add mustard seed and shake pan until they start to pop, 20 seconds.
• Add the onion and cook until softened, 5- minutes.
• Add serrano chile, and garlic, cook 1 minute.
• Add cumin and bay leaves, and tomato, cook minutes more.
• Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
• Serve over basmati rice.

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.