Hueys Red Lentil Soup Food
HUEY'S RED LENTIL SOUP
Make and share this Huey's Red Lentil Soup recipe from Food.com.
Provided by JustJanS
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat a little oil in a heavy-bottomed pot and gently saute the garlic, carrot, celery, onion, chillies and ginger until softish.
- Add the fennel and cumin seeds, together with the curry powder. Stir well and cook to toast the spices.
- Then add 1½ litres stock, the lentils and a good pinch of salt. Mix and cook for about 20 mins until everything is tender, adding more stock if needed.
- Add the lemon juice and coriander. Stir and taste for seasoning.
- Serve in individual bowls with a sprinkling of plain yoghurt on top, if you like.
Nutrition Facts : Calories 146.1, Fat 1.2, SaturatedFat 0.2, Sodium 23.3, Carbohydrate 26.4, Fiber 5.1, Sugar 2.8, Protein 9.4
RED-LENTIL SOUP
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Categories Soup/Stew Blender Vegetable Dinner Lunch Legume Lentil Fall Winter Healthy Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings (makes 6 cups)
Number Of Ingredients 11
Steps:
- Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
- Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
- Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
- Stir in parsley and season with salt.
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- If possible, soak 1 1/2 cups lentils prior to cooking: place them in a large bowl and cover with several inches of cold water for about 12 hours. If you don’t have time, this step is optional; the lentils will just need to be cooked a bit longer in Step 5.
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- Bring a large pot to medium-high heat and add 1 tablespoon of oil or 1/4 cup of water. Once the oil is warm, add the onion and sauté for 3 to 5 minutes, until translucent.
- Add the diced carrots, garlic, and ginger to the pot and sauté for 1 minute, then add the turmeric, optional cayenne, and a pinch of salt and pepper. Cook for 1 minute more.
- Place the red lentils in a fine mesh strainer and give them a quick rinse, then add them to the pot along with the vegetable broth and water. Turn the heat to high and bring everything to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, 15 to 18 minutes.
- Use an immersion blender to puree the soup to your liking, or transfer around half of the soup to a blender with a vent and puree until smooth; return to the pot and mix well. Stir in the lemon juice, then add any additional salt and pepper to taste, if necessary.
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