Big Batch 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.

BIG BATCH RED LENTIL SOUP

Steps:

• Warm oil in a very big pot over medium heat. Add onion & cook 3 minutes. Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I cuisinart all together), and cook 10 minute or until veggies are soft, stirring often.
• Add lentils, broth, tomatoes with their liquid and the water. Bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally. Stir in the salt and cayenne.
• Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better) by pulsing off and on. (WATCH IT! VERY HOT!)
• Stir puree back into soup in the pot. Taste and correct seasonings if necessary. Stir in the fresh parsley.
• For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl. Stir well.
• Serve soup with a dollop of the Zesty Lime Cream floating on top.

BIG-BATCH LENTIL SOUP

Steps:

• 1. Warm oil in large pot over medium heat.
• 2. Add onion; cook 3 minutes.
• 3. Add red pepper, garlic, jalapeno, oregano, cumin and coriander; cook 10 minutes, or until vegetables are soft, stirring frequently.
• 4. Add lentils, broth, tomatoes with liquid (breaking them up with a spoon) and 2 cups water; Bring to a boil.
• 5. Reduce heat and simmer 20 to 30 minutes, or until lentils are tender, stirring occasionally; Stir in salt.
• 6. Remove 1/3 of the soup to food processor fitted with metal blade; Puree soup by pulsing on-and-off.
• 7. Stir puree back into soup in pot, along with cilantro.
• 8. For lime cream: In small bowl, mix sour cream and lime juice; set aside for use on top of soup when served.