Smoky Red Lentil Soup With Cheddar Toasts Recipes

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RED LENTIL SOUP



Red Lentil Soup image

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

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)

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

SMOKY RED-LENTIL SOUP WITH CHEDDAR TOASTS



Smoky Red-Lentil Soup with Cheddar Toasts image

Categories     Soup/Stew     Onion     Pepper     Broil     Quick & Easy     Cheddar     Bacon     Lentil     Carrot     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

2 bacon slices, finely chopped
1 cup finely chopped onion (1 large)
2 large carrots, quartered and cut into 1/4-inch dice
1 cup red lentils (7 oz)
1 qt water
3/4 teaspoon salt
1 1/2 teaspoons black pepper
6 (1-inch-thick) baguette slices, cut on a long diagonal
1 tablespoon unsalted butter
1 to 2 teaspoons Dijon mustard
1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices

Steps:

  • Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.
  • Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.
  • Serve soup with Cheddar toasts.

ANGRY RED LENTIL TORTILLA SOUP



Angry Red Lentil Tortilla Soup image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 2 servings

Number Of Ingredients 12

2 (6-inch) flour tortillas
4 tablespoons olive oil
1/4 cup minced onion
1/4 cup minced carrot
1 clove minced garlic
1/2 habanero pepper, minced
1/2 cup red lentils
2 cups water
Kosher salt and freshly ground black pepper
2 tablespoons dry chives, for garnish
6 tablespoons grated Manchego cheese, for garnish
2 lime wedges, for garnish

Steps:

  • Campsite Instructions:
  • Leave tortillas out a few days at room temperature, or on the trail, to allow them to dry out and become crispy.
  • Place cooking vessel on camp stove over medium to medium-high heat. Add olive oil. Add onion, carrot, garlic, and habanero, cook until onions are caramelized. Add red lentils and toast for about 30 seconds.
  • Add the water and cover the pot with a lid or camp plate. (I never bring a lid for a camp stove, a plate works great and then it's nice and hot to put your food on and saves weight.)
  • Simmer the soup until lentils are tender, about 15 minutes, stirring occasionally to keep the lentils from sticking.
  • Mash the soup with a fork or wooden spoon against the sides of the pot, breaking up some of the lentils to thicken the soup. Season with salt and pepper.
  • Rip up the tortillas and place in the bottom of 2 serving bowls or cups. Ladle soup over the tortillas and garnish with chives, cheese and lime wedges.

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