Crushed Lentil Soup Recipes

CRUSHED LENTIL SOUP (ON THE STOVE OR INSTANT POT)- VEGAN, GF

Steps:

• In a large stock pot on medium-high heat, add 2 tablespoons vegetable broth, the chopped onion, and minced garlic. Sauté for 3-5 minutes or until onion is translucent, stirring occasionally.
• Add 3 cups vegetable broth (save remaining 1 cup broth for later), 2 cups water, dried lentils, saffron, coriander, cumin, black pepper, salt, and red pepper flakes. Stir over medium-high heat and bring to simmer. Reduce to low heat, cover, and cook until the lentils are no longer firm (12-15 minutes), stirring occasionally. The mixture will thicken up a lot.
• *Important note: you can skip this step below (transferring to a blender) if you prefer a chunkier soup.Very carefully pour the lentil mixture into a blender and puree until your desired texture, starting on low power and increasing as you go. If the mixture is too thick, add 1/4 cup water. The more you blend, the smoother the soup will be. If you still want some chunks from the lentils, don't blend too much- just a few seconds will do. If you want a smoother soup (as shown in the photos), blend for 30 seconds or so.
• Transfer the mixture back into the large stock pot and add the remaining 1 cup broth and bay leaves; stir. Add the remaining 1/2 cup water now if the soup is too thick. Cook over low heat, uncovered, for about 10 minutes, stirring occasionally. The soup may spatter so make sure it's on low heat. When ready, remove from heat, then remove the bay leaves. Then add the lemon juice and stir.
• Enjoy this soup with naan/pita bread and middle eastern garlic sauce.
• Storage & Freezing Instructions: Store this soup in the fridge in an airtight container for 4-5 days. The soup will thicken more as it sits, so you may need to add a bit more water or broth before reheating. You can also freeze this soup by placing in an airtight container in the freezer. Let thaw before reheating.

CRUSHED LENTIL SOUP - SHAWRBAT 'ADAS MAJROOSHA

Steps:

• Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
• Add remaining ingredients, except lemon juice, and bring to boil.
• Cover and cook over medium heat for 25 minutes.
• Puree.
• Return to saucepan and reheat.
• Stir in lemon juice and then serve.

CURRIED LENTIL SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

MIDDLE EASTERN LENTIL SOUP

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.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

LENTIL TOMATO SOUP

Steps:

• Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

LEBANESE-STYLE RED LENTIL SOUP

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Steps:

• Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
• To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
• Do Ahead
• Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.