Laurens Lentil Soup North African Style Recipes

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RED LENTIL SOUP WITH NORTH AFRICAN SPICES RECIPE - (3.4/5)



Red Lentil Soup with North African Spices Recipe - (3.4/5) image

Provided by DreiFromBK

Number Of Ingredients 17

4 4tablespoons 4tablespoons unsalted butter
1 1 1 large onion, chopped fine
Salt and pepper
3/4 3/4teaspoon 3/4teaspoon ground coriander
1/2 1/2teaspoon 1/2teaspoon ground cumin
1/4 1/4teaspoon 1/4teaspoon ground ginger
1/8 1/8teaspoon 1/8teaspoon ground cinnamon
Pinch Pinch cayenne
1 1tablespoon 1tablespoon tomato paste
1 1 1 garlic clove, minced
4 4cups 4cups chicken broth
2 2cups 2cups water
10 1/2 10 1/2ounces 1/2 (1 1/2 cups) red lentils, picked over and rinsed
2 2tablespoons 2tablespoons lemon juice, plus extra for seasoning
1 1/2 1 1/2teaspoons 1/2teaspoons dried mint, crumbled
1 1teaspoon 1teaspoon paprika
1/4 1/4cup 1/4cup chopped fresh cilantro

Steps:

  • Pair this soup with a salad and bread for lunch or a light supper. 1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. 2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.) 3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.

NORTH AFRICAN LENTIL SOUP



North African Lentil Soup image

Great for a light supper! Serve with a crusty baguette spread with some roasted garlic, a tossed salad with wild baby greens and a balsamic vinaigrette and you're on your way! Make a double batch and the leftovers freeze well, too.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup lentils
2 teaspoons extra virgin olive oil
2 medium onions, chopped
2 garlic, cloves. minced
1/2 teaspoon crushed saffron thread
2 medium carrots, sliced
1 celery rib, thinly sliced
1 small turnip, peeled and diced
1 cup diced tomato with juice
8 cups fat-free vegetable broth (beef broth optional)
1 tablespoon chopped fresh parsley
salt and pepper
1 tablespoon fresh lemon juice

Steps:

  • Rinse lentils several times in cold water, setting aside to drain.
  • Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
  • Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
  • Add carrots, celery, and turnip, cooking 10 minutes over low heat.
  • Add lentils, broth, tomatoes, and parsley.
  • Season to taste with salt and pepper.
  • Bring to a boil, then reduce heat and cover.
  • Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
  • Add lemon juice just before serving.

LAUREN'S LENTIL SOUP (NORTH AFRICAN STYLE)



Lauren's Lentil Soup (North African Style) image

Surprisingly good from a surprising combination of ingredients. I can't take the credit, this is a merging of Recipe #328053 by Sidney Mike and Recipe #215773 by Chef Bggio. The first time I made this, the top flew off my blender, even though I was holding it down, and I made a hot mess all over my kitchen cabinets! What I learned is that when the ingredients in your blender are hot, the air at the top expands quite forcefully, so be ready! Now when I go to blend the soup I actually keep one corner of the blender lid slightly raised (still holding tight with my hand) so that air can escape when I push the button.

Provided by laurenpie

Categories     Lentil

Time 2h15m

Yield 6 12-oz bowls, 6 serving(s)

Number Of Ingredients 16

1 cup dried lentils
3 cups chicken stock
3 cups water
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon lemon rind, minced or grated
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sage
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
3 carrots, peeled and sliced
3 stalks celery, sliced along with leaves
1 onion, finely chopped
4 garlic cloves, peeled and left whole

Steps:

  • Place first 12 ingredients in large pot. Bring to a boil, then reduce heat and simmer, covered, for one hour.
  • Add carrots, celery, onion and garlic. Again bring to a boil, then reduce heat and simmer, covered, until lentils and vegetables are soft, probably about one hour. Don't overcook the vegetables!
  • Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
  • Garnish with green onions or fresh parsley.

Nutrition Facts : Calories 223.9, Fat 6.5, SaturatedFat 1.1, Cholesterol 3.6, Sodium 600.6, Carbohydrate 29.5, Fiber 11.4, Sugar 4.9, Protein 12.1

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