Rustic Red Lentil Soup Only 4 Ingredients Recipes

RUTH'S RED LENTIL AND POTATO SOUP

Ruth's Red Lentil and Potato Soup image

I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!

Provided by RUTH GOOCH

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

Time 1h

Yield 12

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 large sweet onion, chopped
4 stalks celery, chopped
4 medium red potatoes, chopped
1 carrot, chopped
3 cloves garlic
¼ teaspoon ground allspice
¼ teaspoon cumin seeds
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
1 dash pepper
1 quart vegetable broth
1 ½ cups dry red lentils
2 cups water
1 cup roughly chopped kale
¼ cup chopped fresh cilantro
1 teaspoon file powder

Steps:

Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 29 g, Cholesterol 5.1 mg, Fat 2.5 g, Fiber 6.9 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 171.9 mg, Sugar 3.6 g

RUSTIC RED LENTIL SOUP (MAHLUTA CORBASI)

Rustic Red Lentil Soup (Mahluta Corbasi) image

This soup is served in a little Turkish storefront take out place near my home. I have not found red lentils yet, so I use regular dried lentils (brown) from my grocery store. Also please note, the longer the crushed red pepper flakes are cooked, the hotter and spicier the soup will be, so use your judgment!

Provided by threeovens

Categories Lentil

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried red lentils, washed, drained (or use brown lentils)
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 tablespoons butter or 3 tablespoons olive oil
2 cups water
4 cups chicken broth
6 tablespoons tomato paste
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes (see note in description)
salt & freshly ground black pepper
1 teaspoon dried oregano or 1 tablespoon fresh oregano

Steps:

Sauté onion in butter over medium heat for 2 minutes until softened, not browned. Add garlic and sauté an additional minute. Add lentils and 2 cups water; stir. Cover, turn heat down to medium low and cook 30 minutes until lentils are almost tender and water has almost cooked out. Add the chicken broth, tomato paste, cumin, salt and pepper. Cook another 30 minutes.
Puree soup with an immersion blender or use a food processor or stand blender. Strain into pot and add crushed red pepper flakes and oregano; cook 10 minutes or longer to desired degree of spiciness and heat. Soup will become more spicy and hotter the longer you cook the red pepper flakes. Add water if soup is too thick (for your taste, I like it relatively thin).

RUSTIC RED LENTIL SOUP (ONLY 4 INGREDIENTS)

Rustic Red Lentil Soup (Only 4 Ingredients) image

This soup is so simple a real no fail recipe, really!. Its great for a diet because its packed with protein, this soup and a salad makes a nice light dinner that keeps you satisfied.

Provided by Lil Lemon

Categories Turkish

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 medium onion, chopped
1 cup red lentil
3 chicken bouillon cubes
1 tablespoon tomato paste
8 cups water

Steps:

Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.
Add chicken cubes, lentils, and tomato paste.
Turn the heat on high and add 8 cups of water and bring to a boil.
Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
Serve warm with Italian crusty bread or flatbreads.

RED LENTIL SOUP RECIPE - (4.5/5)

Red Lentil Soup Recipe - (4.5/5) image

Provided by á-109147

Number Of Ingredients 15

Ingredients

1 1/2 cups red lentils soaked
1 yellow onion
4 tsp garlic
2 carrots
3 TBSP olive oil
15 oz can diced tomatoes
3 tsp cumin
2 tsp paprika
1/4 tsp cayenne
1/2 tsp kosher salt
Pinch cracked black pepper
1 qt vegetable broth
1/3 cup sliced almonds toasted
1 lemon
Fresh cilantro for garnish

Steps:

1) Chop onion and carrots 2) Saute onions, garlic and carrots in the olive oil over medium heat for about 5 minutes 3) Add tomatoes, cumin, paprika, cayenne, kosher salt and black pepper, sauté 3 minutes 4) Add broth and the lentils, bring to a simmer for 20 minutes 5) Process thru food processor 6) Garnish with toasted almonds, cilantro, and a squeeze of lemon

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