Four Corners Lentil Soup Recipes

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FOUR CORNERS LENTIL SOUP



Four Corners Lentil Soup image

Provided by Sarah Britton

Categories     Onion     Kid-Friendly     High Fiber     Dinner     Lunch     Lentil     Organic     Healthy     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 13

1 tablespoon coconut oil or ghee
2 large onions or leeks, white and pale-green parts only, chopped
5 garlic cloves, minced
1 tablespoon minced fresh ginger
Fine sea salt
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or more to taste
1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
1 small organic lemon, sliced
1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
4 cups / 1 liter vegetable broth
Pure maple syrup or raw honey (optional)
Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish

Steps:

  • 1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
  • 2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
  • 3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.

FOUR CORNERS LENTIL SOUP



FOUR CORNERS LENTIL SOUP image

Categories     Soup/Stew     Bean

Yield 4

Number Of Ingredients 9

1 cup red lentils, picked over and rinsed very well
1 large onion, or a couple leeks, chopped
5 cloves garlic, minced
1 Tbsp. minced ginger root
1 Tbsp. Ground cumin
¼ tsp. cayenne pepper
1 15 oz. can of tomatoes; or 4 large, fresh tomatoes, chopped
4 cups stock salt to taste
1 un-waxed, organic lemon

Steps:

  • 1. Rinse the lentils very well until the water runs clear. 2. Heat oil in a medium pot and sauté onions, garlic and ginger for 5 minutes until soft. Add a pinch of salt. 3. Add spices and stir for another minute or so, until fragrant. 4. Add tomatoes, 3 slices of lemon and rinsed lentils, then add vegetable stock. Stir well. 5. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice. 6. Serve hot with some cilantro, green onions or parsley on top with a slice of lemon.

LENTIL SOUP



Lentil Soup image

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Yield 6

Number Of Ingredients 15

1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g

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