EASY GREEK RED LENTIL SOUP RECIPE
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Provided by Suzy Karadsheh
Categories Soup
Time 33m
Number Of Ingredients 17
Steps:
- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg
RED LENTIL SOUP
I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!
Provided by duonyte
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2
RED LENTIL SOUP RECIPE WITH VEGETABLES
This red lentil soup recipe with vegetables is a healthy, hearty, satisfying meal in a bowl. Perfect for a weeknight meal served with crusty bread.
Provided by Cheryl
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
- SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
- ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
- COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
- FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.
Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 1074 mg, Fiber 14 g, Sugar 6 g, ServingSize 1 serving
WINTER LENTIL VEGETABLE SOUP
This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
Provided by Cecile Leverman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
- Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g
VEGAN RED LENTIL SOUP
I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup.
Provided by LABELLECHEF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 34.2 g, Fat 14.6 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 10 g, Sodium 80.9 mg, Sugar 4.9 g
RED LENTIL VEGETABLE SOUP
A mild and sweet vegetable soup made more filling with red lentils and rutabagas. If you don't like rutabagas, potatoes could be substituted, but the rutabagas do add a special spicy sweetness. Use a good vegetable boullion for this (I like Rapunzel) because its flavor will dominate the dish.
Provided by sprout 13
Categories Lentil
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine vegetable boullion, herbs and spices, and about 6 cups water in a large pot and bring to a boil.
- Add rutabagas, onion, garlic, carrots, and dried mushrooms. Simmer for about 10 minutes.
- Add lentils and red pepper. Simmer for 15 more minutes. Add more water, if needed, to cover vegetables.
- Add cabbage and simmer 10 more minutes, or until cabbage is done. To prevent a cooked cabbage flavor, do not cover the soup.
- Remove dried mushrooms. Discard woody stems and dice caps. Return diced caps to pot.
- Taste for seasoning and add additional salt if needed. My boullion is salty enough that usually no additional salt is needed.
- Note: Red lentils cook quickly and I prefer them cooked to a "falling-apart" doneness. If you like firmer lentils, add in the last 15 minutes of cooking, or cook lentils separately and add to the finished soup.
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