Red Lentil Thermos Soup Recipes

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RED LENTIL THERMOS SOUP



Red Lentil Thermos Soup image

Make and share this Red Lentil Thermos Soup recipe from Food.com.

Provided by Ficbot

Categories     Vegan

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

0.5 (8 ounce) can condensed tomato soup
1 carrot
1 parsnip
1/4 cup red lentil
onion powder, to taste
garlic powder, to taste

Steps:

  • If you are packing this in a thermos, pre-heat the thermos by filling it with boiling water and letting it sit while you do the following:.
  • First, re-constitute the soup with an equal amount of water. Stir well.
  • Grate the vegetables into the pot. Add the lentils. Season to taste.
  • Bring to a boil, reduce heat and simmer 5 minutes. Pack into a thermos and go! Or, simmer 2-3 more minutes and eat right away.
  • Tip: You can grate the vegetables into the pot the night before and leave them there, covered, until ready to go.
  • Variations: Grate zucchini instead of parsnip. Add minute rice, couscous or cooked pasta. Replace the lentils with canned red beans, pinto beans or black beans.
  • NOTE: You must use RED lentils in this recipe! Green lentils take much longer to cook. Red lentils cook very quickly.

RED LENTIL SOUP



Red Lentil Soup image

Provided by Aarti Sequeira

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 cup red lentils, washed and soaked for 1 hour, drained
2 cloves garlic, thinly sliced
1 green serrano chile, split and seeded
1 -inch piece fresh ginger, peeled and minced
1 medium onion, thinly sliced
1 large tomato, diced
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon turmeric
Kosher salt
Honey, for drizzling
Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

Steps:

  • Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
  • Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

Nutrition Facts : Calories 273 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 131 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams

RED LENTIL SOUP WITH LEMON



Red Lentil Soup With Lemon image

This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Provided by Melissa Clark

Categories     dinner, weeknight, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro

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.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams

LEBANESE-STYLE RED LENTIL SOUP



Lebanese-Style Red Lentil Soup image

This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!

Provided by Jen Yagoobian Pfister

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 9

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup chopped cilantro
¾ cup fresh lemon juice

Steps:

  • Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
  • Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  • Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g

VEGAN TURKISH RED LENTIL SOUP



Vegan Turkish Red Lentil Soup image

This delicious red lentil soup is super easy to make and full of flavor. It's vegan as well -- win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It's been made by many people throughout the family and is always met with great compliments! Cannot emphasize enough that you really need to use red lentils for this recipe as it's key to the taste. If you can't find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!

Provided by Jet62879

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
2 large onions, chopped
2 teaspoons salt, divided
2 sprigs fresh thyme
8 cloves garlic, minced
2 teaspoons ground cumin
2 Turkish bay leaves
6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
2 cups red lentils, picked over and rinsed
1 ½ tablespoons tomato paste
2 tablespoons dried oregano
1 teaspoon ground black pepper
2 cups water
4 tablespoons chopped flat-leaf parsley
1 lemon, sliced into wedges

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.

Nutrition Facts : Calories 285.3 calories, Carbohydrate 47.3 g, Fat 5.5 g, Fiber 12.5 g, Protein 16.4 g, SaturatedFat 0.6 g, Sodium 1091.7 mg, Sugar 5.3 g

BRYAN'S SPICY RED LENTIL SOUP



Bryan's Spicy Red Lentil Soup image

A spicy red lentil soup that is fast and easy.

Provided by FISHFISHER2002

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 teaspoon olive oil
1 ½ cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 ½ cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 ½ teaspoons ground cardamom
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
½ teaspoon curry powder

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.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 41 g, Fat 1.8 g, Fiber 15.2 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 267.9 mg, Sugar 8 g

CURRY RED LENTIL SOUP



Curry Red Lentil Soup image

Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!

Provided by Hedz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 55m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
1 head cauliflower, chopped into small florets
2 carrots, chopped
2 cups boiling water
1 cube vegetable bouillon
1 (14 ounce) can reduced-fat coconut milk
1 cup red lentils
1 teaspoon garlic powder
1 teaspoon dried onion flakes
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 bunch kale leaves, stems and inner ribs discarded, leaves coarsely chopped

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
  • Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
  • Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 54.7 g, Fat 12.9 g, Fiber 22.1 g, Protein 20.5 g, SaturatedFat 5.8 g, Sodium 136.9 mg, Sugar 6.6 g

RED LENTIL SOUP



Red Lentil Soup image

I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock.

Provided by Terese

Categories     Lentil

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 7

1 -2 tablespoon oil
3 onions, peeled and chopped finely
lemon pepper
1 can italian tomato, chopped roughly
150 g red lentils
2 liters chicken stock
garnish with chopped chives (optional)

Steps:

  • Heat the oil in a saucepan and saute the onions over low heat for 10 minutes.
  • Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes.
  • Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.
  • Tastes great served with crusty bread.

Nutrition Facts : Calories 187.5, Fat 5.2, SaturatedFat 1.1, Cholesterol 7.6, Sodium 365.6, Carbohydrate 23.9, Fiber 2.7, Sugar 5.8, Protein 11.5

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