Red Lentil Soup With Rosemary And Lemon 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 ROSEMARY AND LEMON

Steps:

• Peel and finely chop the onions, carrots and garlic.
• Wash the celery stalks and cut them in half lengthways. Then chop the long sticks into small dice.
• Optional stage (see note 2)Pour the olive oil into a large fry pan and once hot, sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour. Add in your carrots and celery garlic and cook for a further 3 minutes. Stir in the garlic and cook for another minute.
• Add the vegetables, red lentils, 2 tsp of the fresh rosemary and vegetable broth to the slow cooker and cook on low for 7 hours or high for 4 hours.
• Give your soup a vigorous stir to create a creamy texture and then add in the seasonings, the zest of the lemon and the additional teaspoon of fresh rosemary.
• You can blend it at this stage if you wish.
• Serve immediately or set to keep warm.
• Pour the olive oil into a large stock pot and once hot, reduce the heat and sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour.
• Add in your carrots and celery garlic and cook for a further 3 minutes.
• Stir in the garlic and cook for another minute.
• Add the red lentils to the pan along with 2 tsp of the fresh rosemary and vegetable broth.
• Cook over a low heat for 40 minutes until everything has softened.
• Give the soup a stir every now and then and once it has finished cooking stir it vigorously to give your soup a creamy texture.
• You can blend it at this stage if you wish.
• Finish the soup with the seasonings, the zest of the lemon and the remaining fresh rosemary.

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.

ROSEMARY LENTIL VEGETABLE SOUP

Steps:

• Heat oil over medium-high flame in large pot.
• When the oil is heated, add onions and saute until translucent.
• Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
• Add remaining ingredients, except for spinach.
• Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
• Add spinach and cook for 5 more minutes.
• Adjust salt to taste.
• Allow to sit for 15 minutes before serving.

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.