Crazy Good Lentil Soup Food

LENTIL SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Remove bay leaves.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

LENTIL SOUP

Steps:

• VEGGIES: Add the 1/4 cup olive oil to a large cast iron pot or Dutch oven and heat over medium. Once shimmering, add in the 1 cup diced yellow onion, 1 cup diced carrots (no need to peel), and 1/2 cup diced celery. Cook, stirring frequently, for 5-7 minutes. Add in the 1 heaping tablespoon of garlic, stir, and cook for 1 minute. Add in the 1 cup diced potatoes (gain, no need to peel) and 1 cup diced sweet potatoes (I do peel these). Stir to coat everything in the oil and cook for 3 minutes.
• SEASONINGS: Add in the 3 tablespoons tomato paste and all the seasonings: 2 teaspoons ground cumin, 2 teaspoons Italian seasoning, 1 teaspoon yellow curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon paprika, and salt and pepper to taste. Stir, toasting the seasonings and coating all the veggies. Cook for 2 minutes. Add in the undrained fire-roasted diced tomatoes and undrained fire-roasted crushed tomatoes. Cook for 2-3 more minutes, stirring frequently, to bring out all the flavors.
• LENTILS: Rinse the lentils in cold water in a fine mesh sieve. Add the 3/4 cup lentils, the 32- ounce container of vegetable broth, and 1 and 1/2 cups chicken stock (or additional vegetable broth) into the pot. Stir in the 2 bay leaves.
• COOK: Increase the heat and bring the soup to a boil. Once boiling, you'll see some bubbles or froth at the top of the pot. Skim this off with a spoon and discard. Stir the soup, and then reduce the heat to medium low, so the soup is gently simmering. Partially cover the pot with a lid, leaving some room for steam to escape. Cook for 25-30 minutes or until lentils are tender (they should still hold their shape).
• OPTIONAL (CREAMIER TEXTURE): Transfer 2 cups of the soup to a high powered blender. Securely fasten the lid and blend until smooth (watch out for steam!). Pour the blended soup back into the pot and stir. We occasionally do this, but also enjoy the texture of all the veggies -- up to you what you prefer!
• FINISHING: Remove the pot from the heat and add in 1/2 teaspoon lemon zest and 1 tablespoon lemon juice. Taste and adjust seasonings; add additional lemon juice if desired, salt and pepper if needed, and/or a pinch of red pepper flakes. Stir in the 1/3 cup freshly chopped parsley.
• SERVE: Serve while hot. Top individual bowls with freshly grated Parmesan cheese. Leftovers will keep (stored properly in an airtight container) for about 4-5 days in the fridge.

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.

CRAZY GOOD LENTIL SOUP

Steps:

• 1. Cook onion, celery and garlic in a large pot over medium high heat for 5 min, or until browned and tender. 2. Add curry powder and hot sauce to taste. Mix and cook with onion, garlic and celery for 1-2 min. 2. Add tomato, broth and red wine and bring to a boil. 3. Add bok choy. Cook for 5-8 min. 4. Add lentils, chickpeas, and juice of one lemon. Simmer for 10-15 min. Serve with chopped mint leaves, salt and pepper. Add more hot sauce if you like things spicy.

HEARTY LENTIL SOUP II

Steps:

• In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
• Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

SMELLS SO GOOD LENTIL SOUP

Steps:

• Cook the potatoes a little over half way before chopping. (I microwave them on high for about 5 minutes.).
• In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Saute until onion is tender. Stir in potatoes, garlic, oregano, basil, and pepper. Cook for 1-2 more minutes.
• Stir in water, broth, tomatoes, tomato juice, and bay leaves. (The liquid added should total 8 cups.) Bring to a boil. Add lentils and return to a boil. Reduce heat and simmer uncovered for at least 1 hour.
• Cook frozen spinach separately, by the package directions, or skip this step if using fresh spinach. Add the spinach and vinegar to the soup in the last 5 minutes of simmering.

LENTIL SOUP (TRULY GOOD AND EASY - EAT YOUR LENTILS!)

Steps:

• Cook onions in oil over moderate heat, stirring occasionally, until softened; add garlic, celery and carrots.
• Cook vegetables 10-15 minutes, until softened.
• Add all remaining ingredients and simmer 1 1/2 - 2 hours or until lentils are tender.