Another Red Lentil Soup Food

RED LENTIL SOUP

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.

RED LENTIL SOUP

Steps:

• Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.
• Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.

ANOTHER RED LENTIL SOUP RECIPE

Steps:

• Put 1 Tbsp of olive oil into a large saucepan and add the onion, ginger and cumin. Cook over medium heat until the onion is soft and transparent.
• Add the carrot, jalapeño (optional), lentils and stock. Bring to a boil then reduce to a simmer. Cook for 30 minutes, or until the lentils have completely disintegrated.
• Meanwhile, heat the remaining olive oil in a frying pan over medium heat and add the red onions.
• Wash the cilantro and finely chop the roots and stems, leaving the top leafy section for garnishing later. Add the chopped cilantro roots and stems to the red onion and continue to cook, stirring occasionally, until the onions are caramelized.
• To serve, ladle into bowls, garnish with a sprinkling of cilantro leaves then top with a spoonful of the caramelized onions.