Quick Red Lentil Soup Recipes

15-MINUTE LENTIL SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

EASY RED LENTIL SOUP

Steps:

• Boil red lentils and water for one hour.
• Chop celery, carrots and garlic.
• Add stock and water to pot of lentils.
• Add celery, carrots and garlic to pot of lentils.
• Bring to boil.
• Add tomato paste, cayenne pepper and salt.
• Cover and simmer for 45 minutes.
• Serve the thick, rich soup and enjoy!
• Add more or less stock and/or water depending on how thick/thin you like your soup.

RED LENTIL SOUP

Steps:

• Combine lentils and bay leaf with 5 cups water, and bring to a boil, partly covered. Cook lentils at a simmer until soft, 10 to 12 minutes; watch carefully so that they do not boil over.
• With food processor running, put garlic through feed tube to mince.
• Chop whole onion by pulsing in food processor.
• In a nonstick skillet, heat oil until it is very hot. Add onion and garlic, and reduce heat to medium-high. Saute until onion begins to brown and soften.
• Slice whole carrots in food processor; slice celery in food processor. Add carrots and celery to onions, and continue cooking until vegetables begin to soften.
• Add rosemary, hot pepper flakes, tomatoes and vinegar, and continue cooking at a simmer while you finish preparing the rest of the meal.
• Grate cheese and sprinkle on bread slices. Toast or broil in toaster oven until cheese melts.
• When lentils are cooked, drain, reserving cooking liquid. Discard bay leaf. Puree half of the lentils in the food processor. (You may need a little of the cooking liquid to puree.) Add the pureed lentils and the whole lentils to the tomato mixture, along with enough of the cooking liquid to make a thick soup. Heat through, and season with salt and pepper. Serve soup with bread

RED LENTIL SOUP

Steps:

• Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
• Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
• Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
• Next, add in the red pepper and mix in with the onions.
• In the meantime, dissolve the two stock cubes in a litre of boiling water.
• Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
• If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
• Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
• Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

QUICK RED LENTIL SOUP

Steps:

• In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil.
• Cover, reduce heat to medium, and cook 10 minutes.
• Meanwhile:.
• In large saucepan over medium-high heat, heat oil until it shimmers.
• Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned.
• Add garlic, ginger root and garam masala and cook about 1 minute until fragrant.
• Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan.
• Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened.
• Remove from heat and add chopped cilantro and pepper to taste.
• Garnish bowls of soup with chopped tomatoes.