Bigbatchredlentilsoup Food

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BIG-BATCH MARINATED LENTILS



Big-Batch Marinated Lentils image

Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.

Provided by Anna Stockwell

Categories     Lentil     Olive Oil     Vinegar     Honey     Paprika     Wheat/Gluten-Free     Vegetarian     Vegan     Dairy Free

Yield Makes about 5½ cups (8-10 servings)

Number Of Ingredients 6

2½ cups French green or black beluga lentils, rinsed, picked through
3 tsp. kosher salt, divided
¼ cup extra-virgin olive oil
¼ cup sherry vinegar or red wine vinegar
½ tsp. honey
¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Steps:

  • Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
  • Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
  • Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
  • Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.

RED LENTIL SOUP



Red Lentil Soup image

I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!

Provided by duonyte

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)

Steps:

  • Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
  • Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
  • Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
  • Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
  • Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
  • Note: A spoonful of plain yogurt is a nice addition.

Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2

BIG BATCH RED LENTIL SOUP



Big Batch Red Lentil Soup image

This should really be called Healthy Healthy Soup, but it's so good, no one would believe it! The soup freezes extremely well and makes about 20 cups or so - enough, as the magazine said for "3 meals for a family of 4". NOT for our family - it's only enough for about 2 meals. We LOVE it! I found this in some now forgotten magazine long ago and have changed it (added carrots, omitted the green pepper, added different colored peppers, took out the cilantro, which I HATE, and substituted parsley) quite a bit. The original also called for half brown and half red lentils. All red makes a much better tasting soup and it's prettier, I think; no muddy color. If you use vegetable stock, it's vegetarian. Omit the Zesty Lime Cream dollop and it's vegan. Hope you all enjoy it too!!! P. S. - Cut your prep time by using a food processor to chop all the veggies. Add the herbs as well so they blend in.

Provided by annbb

Categories     Lentil

Time 1h10m

Yield 20-22 cups

Number Of Ingredients 19

3 tablespoons olive oil
3 medium onions, chopped
3 sweet red peppers (can use yellow or orange peppers as well)
2 jalapeno peppers, chopped
6 carrots, peeled & chopped
3 garlic cloves, chopped
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon cumin
1 1/2 teaspoons ground coriander (IMPORTANT FLAVOR)
4 cups red lentils, rinsed & picked over to remove any debris
12 cups homemade chicken stock (or 2 large cans, 2 pints 14 oz. each, chicken broth) or 12 cups homemade vegetable stock (or 2 large cans, 2 pints 14 oz. each, chicken broth)
1 (35 1/4 ounce) can plum tomatoes, chopped (very lightly cuisinarted)
2 cups water
1 1/4 teaspoons salt
cayenne pepper (I like it with a good kick)
3/4 cup coarsely chopped fresh parsley (or cilantro)
1/3 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon lime zest

Steps:

  • Warm oil in a very big pot over medium heat. Add onion & cook 3 minutes. Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I cuisinart all together), and cook 10 minute or until veggies are soft, stirring often.
  • Add lentils, broth, tomatoes with their liquid and the water. Bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally. Stir in the salt and cayenne.
  • Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better) by pulsing off and on. (WATCH IT! VERY HOT!)
  • Stir puree back into soup in the pot. Taste and correct seasonings if necessary. Stir in the fresh parsley.
  • For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl. Stir well.
  • Serve soup with a dollop of the Zesty Lime Cream floating on top.

Nutrition Facts : Calories 236.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.2, Sodium 1110.9, Carbohydrate 31.1, Fiber 6.1, Sugar 4.2, Protein 17.5

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