Red Lentil Soup With Vadouvan Spice Blend Recipes

MOROCCAN SPICED RED LENTIL SOUP

Steps:

• Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
• Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

VEGAN TURKISH RED LENTIL SOUP

Steps:

• Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
• Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
• Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

RED LENTIL SOUP

Steps:

• Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
• Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
• Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
• Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
• Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
• Note: A spoonful of plain yogurt is a nice addition.

COMFORT RED LENTIL SOUP WITH WARM SPICES

Steps:

• Pick over the lentils, place them in a colander and rinse several times, until the water runs clear.
• Place a medium pot over medium heat. Add the 2 tablespoons of olive oil and, once hot, add the onion and sauté for about four minutes until softened. Next, season with the salt and add the minced garlic. Cook for a minute more and then add the spices. Stirring frequently cook for two minutes more, or, until the onions and garlic are well caramelized and the spices become fragrant.
• To the pot add the tomato paste and cook briefly until the paste caramelizes as well (the tomato paste will help thicken the soup). Stir in the broth (chicken or vegetable) and the water. Next, add the rinsed lentils. Bring the pot to a simmer and cook for 15-20 minutes, or, until the lentils are completely soft and broken down. (Red lentils cook faster than other varieties)
• Remove from the heat and stir in the lemon juice and zest. Taste and adjust the seasoning--add more salt or spices if necessary (I usually do).
• When ready to serve, heat 2 TBSP. of olive oil in a small skillet and stir in the paprika. Remove from the heat.
• Ladle the soup into four warm bowls, drizzle each portion with the seasoned olive oil, sprinkle with the fresh cilantro, and serve.

RED LENTIL SOUP MIX

Steps:

• Combine the first 11 ingredients. Place 1-1/3 cups lentils in each of four 12-oz. jelly jars. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches., To prepare one batch: Rinse lentils and drain. In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add lentils, onion mixture and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes.

VEGAN RED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
• Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.