EASY GREEK RED LENTIL SOUP RECIPE
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Provided by Suzy Karadsheh
Categories Soup
Time 33m
Number Of Ingredients 17
Steps:
- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg
RED LENTIL SOUP MIX
Give your friends the gift of good health. Red lentils are a protein powerhouse, and loaded with folate, iron and fiber. Oh, and this soup tastes amazing, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 batches/4 cups per batch.
Number Of Ingredients 17
Steps:
- Combine the first 11 ingredients. Place 1-1/3 cups lentils in each of four 12-oz. jelly jars. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches., To prepare one batch: Rinse lentils and drain. In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add lentils, onion mixture and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes.
Nutrition Facts : Calories 257 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1067mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.
RED LENTIL SOUP
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
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
RED LENTIL SOUP
I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock.
Provided by Terese
Categories Lentil
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a saucepan and saute the onions over low heat for 10 minutes.
- Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes.
- Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.
- Tastes great served with crusty bread.
Nutrition Facts : Calories 187.5, Fat 5.2, SaturatedFat 1.1, Cholesterol 7.6, Sodium 365.6, Carbohydrate 23.9, Fiber 2.7, Sugar 5.8, Protein 11.5
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
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.
- Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.
BRYAN'S SPICY RED LENTIL SOUP
A spicy red lentil soup that is fast and easy.
Provided by FISHFISHER2002
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
- Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 41 g, Fat 1.8 g, Fiber 15.2 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 267.9 mg, Sugar 8 g
RED-LENTIL SOUP
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Categories Soup/Stew Blender Vegetable Dinner Lunch Legume Lentil Fall Winter Healthy Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings (makes 6 cups)
Number Of Ingredients 11
Steps:
- Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
- Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
- Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
- Stir in parsley and season with salt.
RED LENTIL SOUP WITH GARAM MASALA
Steps:
- In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
- In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
- Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.
RED LENTIL SOUP
This red lentil soup is a delicious, healthy, winter-warmer giving you three of your five a day! Serve with some crusty sourdough bread for a delicious lunch or supper!
Provided by Alzo17
Time 35m
Yield Serves 3
Number Of Ingredients 9
Steps:
- Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
- Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
- Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
- Next, add in the red pepper and mix in with the onions.
- In the meantime, dissolve the two stock cubes in a litre of boiling water.
- Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
- If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
- Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
- Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.
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