Red Lentil Soup With Lemon Yogurt Recipes

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
• Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
• Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
• Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

RED LENTIL SOUP WITH LEMON-MINT YOGURT

Steps:

• Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
• Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
• Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
• Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
• Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.

SPICY RED LENTIL SOUP WITH LEMON RECIPE

Steps:

• In a large soup pot or Dutch oven, heat the oil over medium heat. When it's hot, add onion and cook until it is softened, about 5 minutes.
• Add the garlic, carrots, tomato paste, cumin, cayenne and a large pinch of salt and cook, stirring well to combine, for 2 to 3 minutes.
• Add the broth, lentils, oregano and bay leaf and stir well. Bring to a boil and then lower the heat and simmer, stirring every once in a while, for 30 to 40 minutes, until the lentils have melted into a thickish puree.
• If desired, use an immersion or regular blender or a food processor to purée half the soup then add it back into the pot.
• Thin with more water or broth if necessary and add salt and pepper to taste.
• Just before serving, stir in the lemon juice and chopped cilantro.

LENTIL SOUP WITH LEMON

Steps:

• Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
• Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
• Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
• Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, heat oil over high heat until hot
• Add onion and garlic and saute until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
• Add broth, water, lentils, and carrots.
• Bring to a simmer, partially cover pot
• Simmer at medium-low until lentils are soft, about 30 minutes.
• Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
• Stir in lemon juice and cilantro, reheat if necessary before serving.

RED LENTIL AND CARROT SOUP WITH LEMON

Steps:

• In a large soup pot, sauté the diced onion in the olive oil over low heat for 5 minutes - until soft.
• Add carrots, celery and garlic. Sauté for 2 minutes.
• Add tomato paste, cumin and black pepper. Sauté - stirring - for 2 minutes.
• Add red lentils and basmati rice and sauté for 2 minutes.
• Add vegetable stock. Bring to a boil and then turn down to a simmer and cook for 30 minutes.
• Puree the soup using an immersion blender to desired consistency - smooth or chunky - your choice.
• Just before serving, add a sprinkle of minced parsley and a squeeze of lemon to each bowl of soup. Stir to combine and serve.

RED LENTIL SOUP WITH LEMON YOGURT

Steps:

• Heat the oil in a large pan and cook the onion, thyme and the carrots for about 3-4 minutes until begining to soften. Add the garlic, chilli and mustard seeds and cook for a further couple of minutes.
• Stir in the tomatoes, lentils and stock and bring to the boil. Reduce the heat, cover and simmer gently for 30 mins until the lentils are tender and easy to crush.
• Mix together the yogurt, half of the lemon zest and season to taste. Squeeze the lemon juice into the soup and season with salt and pepper.
• Ladle the soup into warmed serving bowls and serve with a spoonful of the lemon yogurt, scattered with the remaining lemon zest and some freshly ground black pepper.