Moosewood Lentil Soup Recipes

EGYPTIAN RED LENTIL SOUP

Steps:

• Add the first 5 ingredients to a large pot; cover and bring to a boil.
• Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
• Take pot from stove burner and set aside.
• In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
• Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
• Set spice mixture aside for 1 minute to cool.
• Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
• You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
• Add in lemon juice; stir to combine.
• Rewarm soup in soup pot; season if needed with salt/pepper.

MOOSEWOOD LENTIL SOUP RECIPE RECIPE - (3.8/5)

Steps:

• Place lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency. Heat oil or melt butter in a medium-sized skillet. Add onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add garlic, salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to lentils. Stir in wine, if desired, lemon juice and molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions or parsley on top, if desired.

MOOSEWOOD LENTIL SOUP

Steps:

• Place the lentils and water in a soup pot or Dutch oven. Bring
• to a boil, lower heat to a simmer, and let cook until the
• lentils are mushy (about 45 minutes). Add more water as
• needed, until the soup is your favorite consistency.
• Heat the oil or melt the butter in a medium-sized skillet. Add
• the onion, celery, and carrots, and sauté over medium heat for
• about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and
• herbs of your choice, and sauté about 5 minutes longer.
• Transfer to the lentils.
• Stir in the wine, if desired, the lemon juice and the molasses
• or brown sugar. Taste to correct seasonings, then simmer for
• at least 15 minutes longer. Serve hot, with a little vinegar
• drizzled onto each serving, and a sprinkling of minced
• scallions on top, if desired.

MOOSEWOOD LENTIL SOUP

Steps:

• Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).Add more water as needed, until the soup is your favorite consistency.Heat oil or melt butter in a medium-sized skillet.Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer. Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer forAt least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of mincedScallions or parsley on top, if desired.