Five Alarm Lentil Soup Recipe Foodcom

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

BEEFY LENTIL VEGETABLE SOUP

Steps:

• Brown beef; break meat into small pieces while cooking. Drain.
• Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

FIVE-ALARM LENTIL SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onions and carrots and sauté until they begin to soften, 6 to 8 minutes. Stir in the garlic, paprika, cumin,bay leaves, tomato paste, and Sriracha, cooking for 1 to 2 minutes, until aromatic. Add the tomatoes, and scrape up any of the brown bits that have accumulated at the bottom of the pot with a wooden spoon.
• Pour in the lentils and vegetable stock, stirring to combine. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked thoroughly. Season with salt and pepper to taste. Discard the bay leaves. Ladle into bowls. Garnish with a dollop of sour cream, a sprinkling of cilantro, and perhaps a last minute squiggle of Sriracha for color and zip.
• OVER THE TOP TIP
• Instead of garnishing with a spoon of plain sour cream, try a dollop of Sriracha Sour Cream (page 24) in your bowl to bring on some extra pain.

LENTIL SOUP

Steps:

• Peel a large onion, stick it with a whole clove, and place it in a saucepan with 1 pound lentils, 1 bay leaf, 8 cups chicken stock, and salt and pepper. Bring to a boil over high heat, then reduce the heat and simmer, skimming occasionally, until the lentils are tender, about 30 minutes. Discard the onion and bay leaf and stir in 2 minced garlic cloves, 1 teaspoon finely chopped fresh thyme, and 2 teaspoons butter. Reduce the heat to low and simmer slowly for 10 minutes.
• Ladle into 6 soup bowls and garnish with 2 teaspoons chopped fresh mint.

LENTIL SOUP RECIPE BY TASTY

Steps:

• In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
• Add carrots and potatoes, and sauté for 3 minutes.
• Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
• Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
• Remove bay leaf and add salt and pepper to taste.
• Enjoy!

EASY SOUP MAKER LENTIL SOUP

Steps:

• Put the stock, lentils, carrots and leek into a soup maker, and press the 'chunky soup' function. Make sure you don't fill it above the max fill line. The soup will look a little foamy to start, but don't worry - it will disappear once cooked.
• Once the cycle is complete, check the lentils are tender, and season well. Scatter over the parsley to serve.

FIVE-ALARM LENTIL SOUP

Steps:

• .Heat the oil in a Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes.
• Stir in the garlic, paprika, cumin, bay leaves, tomato paste and sriracha, cooking for 1 to 2 minutes, until aromatic. (You might want to start with a lesser amount of the sriracha - it is powerful stuff).
• Add the tomatoes and scrape up any brown bits from the bottom of the pot with a wooden spoon.
• Pour in the lentils and stock, stirring to combine. Bring to boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked through.
• Season with salt and pepper to taste, and discard the bay leaves. (I did not feel it needed either salt or pepper).
• Ladle into bowls and garnish as desired. (I particularly like a dollop of sour cream).