Four Corners Lentil Soup Food

FOUR CORNERS LENTIL SOUP

Four Corners Lentil Soup image

Provided by Sarah Britton

Categories Onion Kid-Friendly High Fiber Dinner Lunch Lentil Organic Healthy Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 tablespoon coconut oil or ghee
2 large onions or leeks, white and pale-green parts only, chopped
5 garlic cloves, minced
1 tablespoon minced fresh ginger
Fine sea salt
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or more to taste
1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
1 small organic lemon, sliced
1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
4 cups / 1 liter vegetable broth
Pure maple syrup or raw honey (optional)
Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish

Steps:

1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.

RUSTIC RED LENTIL SOUP (ONLY 4 INGREDIENTS)

Rustic Red Lentil Soup (Only 4 Ingredients) image

This soup is so simple a real no fail recipe, really!. Its great for a diet because its packed with protein, this soup and a salad makes a nice light dinner that keeps you satisfied.

Provided by Lil Lemon

Categories Turkish

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 medium onion, chopped
1 cup red lentil
3 chicken bouillon cubes
1 tablespoon tomato paste
8 cups water

Steps:

Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.
Add chicken cubes, lentils, and tomato paste.
Turn the heat on high and add 8 cups of water and bring to a boil.
Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
Serve warm with Italian crusty bread or flatbreads.

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