Yellow Lentil Soup Recipes
MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
YELLOW LENTIL SOUP
Make and share this Yellow Lentil Soup recipe from Food.com.
Provided by chia2160
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
- Add onions to drippings, cook 5 minutes until softened.
- Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
- Add remaining ingredients and bring to boil.
- Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
- Discard bay leaves, sprinkle with bacon, serve.
YELLOW LENTIL SOUP
Steps:
- In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
- Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
- Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
- In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
YELLOW LENTIL SOUP WITH CILANTRO CHUTNEY
This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Make the soup: Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. Add stock and lentils. Bring to a simmer. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in 1 teaspoon salt.
- Meanwhile, make the chutney: Pulse cilantro, lime juice, oil, and ginger in a food processor until cilantro is finely chopped. Serve soup topped with chutney.
Nutrition Facts : Calories 345 g, Fiber 12 g, Protein 23 g, Sodium 329 g
EGYPTIAN YELLOW LENTIL SOUP
This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Lentils are a very ancient food staple, and have been the basis of diets in the Middle East for millennia. To perk up the flavor of this soup, cooks often add a spritz of lemon juice to each serving at the last minute. Note: Ghee is available at Middle Eastern markets. Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.The amount of cumin can be adjusted to taste
Provided by CaliforniaJan
Categories Egyptian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
- Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
- Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
- In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.
Nutrition Facts : Calories 604.6, Fat 6.6, SaturatedFat 2.6, Cholesterol 8.2, Sodium 1935, Carbohydrate 101, Fiber 37.9, Sugar 6.2, Protein 36
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EGYPTIAN YELLOW LENTIL SOUP | RECIPES | COOK FOR YOUR LIFE
2015-08-31 Ingredients . 2 cups dried orange split lentils; 8 cups low sodium stock, as needed, divided; 1 medium tomato, chopped; 1 thin-skinned potato …
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- In a large saucepan, cover the lentils with 5 cups of stock. Add tomato, potato, carrot, and salt and bring to a boil; reduce heat and simmer for 30 minutes, skimming any foam that forms on top.
- Meanwhile, heat oil in a medium pot over medium-high heat. Add the onion and sauté for about 2 minutes, then turn the heat to medium-low and cook until golden and caramelized, about 8 minutes. The onions should not be burnt. Stir in the cumin and turmeric, cook 1 minute. Set aside.
- Remove the lentil mixture from heat and purée using a hand-held immersion blender or in batches in the regular blender. Add to the onions and spices along with the 3 cups stock, if you prefer a thicker soup, add less. Bring soup to a simmer and cook for about 10 minutes, or until thickened. Season to taste with salt and pepper. Serve immediately, topped with the pita chips and parsley or cilantro.
YELLOW LENTIL SOUP - SIMPLY LEBANESE
2017-05-29 Begin by finely dicing the onion and grating the carrot. Crush the 2 cloves of garlic and set aside. Heat up a saucepan on medium heat …
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4.6/5 (41)Category SoupCuisine LebaneseTotal Time 45 mins
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- Begin by finely dicing the onion and grating the carrot. Crush the 2 cloves of garlic and set aside.
- Heat up a saucepan on medium heat and add the olive oil. Gently sauté the onion for 5-6 minutes or until translucent. Add the garlic and cumin and sauté for 1 more minute. Empty the onion mixture into a small bowl.
- Rinse the lentils under cold water. Place the lentils in the saucepan along with the chicken stock and cook on medium heat for 20 minutes. (I use chicken bouillon cubes with water.)
YELLOW LENTIL SOUP | RECIPE | BARBER FOODS | BARBER FOODS
Yellow Lentil Soup. Ingredients. 1 tablespoon oil 1/2 onion, chopped 2 cloves of garlic, finely chopped 1/4 cups red/yellow lentils 4 cups chicken/vegetable …
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- Add the chopped garlic, turmeric and cumin, and continue cooking for a few minutes more. Be careful not to scorch the garlic.
- Add the stock and then stir in the lentils. Cook for 35 minutes. Stir several times during cooking to prevent the lentils from sticking to the bottom of the pan. They should fall apart and the result is a creamy, slightly lumpy soup.
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YELLOW LENTILS WITH RICE - SIMPLY LEBANESE
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PERSIAN YELLOW LENTIL SOUP - PERSIAN SOUP RECIPE
2019-05-30 Peel, dice, and add the onions to the pot and fry them for 4 to 5 minutes. Then add the tomatoes and after 5 to 10 minutes stir-frying, pour the yellow lentils, vinegar, and, more importantly, the broth in the pot and let them …
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TURKISH FOOD & RECIPES: YELLOW LENTIL SOUP (SARI …
2016-11-18 Then, add the hot water and salt to taste. Cook over low heat until the yellow lentils are cooked, for about 20-30 minutes. Then, preferably with an immersion blender, blend the soup until it gets smooth. Adjust the thickness …
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EAST MEETS WEST YELLOW LENTIL SOUP WITH HAM HOCKS, INSTANT POT
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EGYPTIAN YELLOW LENTIL SOUP - DINNER WITH JULIE
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2022-02-11 Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker. Break out the pressure cooker for this quick and easy recipe. If you cook on high pressure, you should only need to cook the soup for 15 minutes and then let the pressure out slowly for another 15 minutes.
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2022-02-03 To make the soup: In a large pot, combine the onions and carrots with 1/4 cup of water. Cover and cook until the onions start to soften, about 5 minutes. Add the remaining ingredients through cayenne pepper (potato, lentils, vegetable stock, chili powder, cumin, paprika, turmeric, and cayenne).
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Sambar. This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. Sambar is vegan and gluten-free, and is traditionally served over rice or with dosas or ...
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YELLOW LENTIL SOUP RECIPE | EAT SMARTER USA
Peel and rinse potatoes and carrots.Cut into medium-sized pieces. Rinse lentils in a sieve and drain well. 2. Heat oil in a saucepan, saute onion and garlic until translucent. Add diced vegetables and sauté briefly, Add lentils and broth. Season with salt and pepper, sprinkle with spices and lime juice. Simmer for 20-25 minutes on medium heat ...
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YELLOW LENTIL SOUP RECIPE | MUNG DAL SOUP (VEGAN, GF)
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From vidarbergum.com
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