Brown Lentil Soup Food

BROWN LENTIL SOUP RECIPE

Steps:

• Heat oil and throw in the dry spices (bay leaf, Asafoetida, dried red chili, cumin)
• Add your veggies along with spices (turmeric, coriander, cumin, smoked paprika, salt, and sugar). Stir Well. Cook until fragrant for 3-4 min
• Add vegetable stock along with brown lentils. Scrape off anything which might have got stuck to the bottom of the pan. Stir well. And cover cook for 30-35 minutes at low heat. Stir after 15-minutes to scrape off the edges and mix it well.
• Top with chopped cilantro, shredded coconut, soaked raisins, and butter.

LENTIL SOUP

Steps:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

BROWN LENTIL AND VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
• Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low.
• Simmer, partially covered, for 15 minutes or until vegetables are soft.
• Add lentils to soup. Cook for 5 minutes or until heated through.
• Sprinkle with parsley and squeeze lemon juice.
• Season with freshly ground black pepper.

LENTIL SOUP

Steps:

• Heat the olive oil in a deep saucepan. Add the onions and garlic. Cook briefly, stirring, until wilted. Do not brown.
• Add the lentils, rice, broth, water, salt, pepper, bay leaf and thyme. Simmer for 30 minutes. Scoop out 1 cup of the lentils, rice and broth and set aside.
• Remove and discard bay leaf. Put the remaining soup through a food processor or food mill and process until fine. This may have to be done in two or more operations.
• Return the soup to the pan and add the reserved cup. Add the cream and bring to a simmer. Adjust the seasonings. Sprinkle with the chervil or parsley. Serve hot with croutons.

ALTON BROWN'S LENTIL SOUP

Steps:

• with salt, sweat the onion, carrot, and celery in hot olive oil.
• add the broth, tomatoes, lentils and seasonings.
• bring to a boil.
• reduce heat and cover, cooking about 35-45 minutes.
• blend if desired (I do not blend).

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

SLOW-COOKER BROWN LENTIL SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
• Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

MIDDLE EASTERN LENTIL SOUP

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.