Red Lentil And Bean Soup Recipes

RED LENTIL AND BEAN SOUP

Steps:

• Heat the vegetable oil in a skillet and add the leek. Cook until it softens.
• Crush the garlic and add it to skillet.
• Crush the cumin and coriander seeds using a mortar and pestle, then add them to the skillet.
• Add the carrot, and red lentils. Stir.
• Add the vegetable stock, season with salt and pepper, then let it simmer.
• When the lentils are almost cooked, add the turmeric, the canned red beans, and the baby spinach.
• Serve the lentil soup with chili slices.

RED LENTIL BUTTER BEAN SOUP

Steps:

• Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
• In a large ceramic/enamel-lined pot or similar stock soup pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
• Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, tuck in the bay leaf, then lower to a low-boiling simmer.
• Simmer for 15 minutes, then add the chopped baby spinach, and one can of the butter beans, simmer for 5 minutes, stirring occasionally.
• Once all the red lentils are completely tender and have broken down, stir, then push some of the butter beans up against the side of the soup pot and mash them to create a thicken broth. Simmer for several minutes.
• Add the remaining can of butter beans and distilled white vinegar, simmer for 5 minutes, check for seasonings, adjust accordingly (if needed).
• Remove the soup from the stove and allow to sit for 5 minutes for the flavors to marry. Remove and discard the bay leaf. Serve with flatbread or crusty bread.

BRYAN'S SPICY RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
• Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

MOROCCAN LENTIL SOUP

Steps:

• In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
• Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
• Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

LENTIL AND BEAN SOUP

Steps:

• In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
• Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
• Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
• Stir in beans and simmer for another 5 minutes.
• Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.