EASY GREEK RED LENTIL SOUP RECIPE
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Provided by Suzy Karadsheh
Categories Soup
Time 33m
Number Of Ingredients 17
Steps:
- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg
RED LENTIL SOUP
I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!
Provided by duonyte
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2
CREAMY LENTIL STEW
Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.
Provided by Greg Lofts
Categories Gluten-Free Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
- Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.
CREAM OF LENTIL SOUP
Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. -Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.
Nutrition Facts : Calories 344 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 5g fiber), Protein 13g protein.
CREAMY RED LENTIL SOUP
Cleaning out my pantry and found that I had not 1 but 3 bags of red lentils. So what better way to use them than in a soup. Used the crock pot and when it was cooked I used the immersion blender to make it smooth. It was a hit on Friday night when I served it to guest.
Provided by KOSHER KOOK
Categories Vegan
Time 10h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in crock pot except cumin & cinnamon. Cook for 8-10 hours. Add cumin & cinnamon. Use immersion blender to make the soup smooth. I did this while the soup was in the crock pot so that it wouldn't cool off. You can blend it as smooth or a chunky as you like.
Nutrition Facts : Calories 188.4, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.2, Sodium 403.7, Carbohydrate 33.4, Fiber 6.7, Sugar 3.3, Protein 12.6
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