Lentil And Tomato Soup With Coriander And Cumin Food

LENTIL TOMATO SOUP

Steps:

• Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
• Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
• Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)

Steps:

• In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)

Steps:

• After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
• Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

LENTIL AND TOMATO SOUP WITH CORIANDER AND CUMIN

Steps:

• Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
• Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
• Drain, reserving cooking liquid separately.
• In a nonreactive stockpot set over medium heat, heat oil until it ripples.
• Add onions and sauté until translucent, about 5 minutes.
• Add garlic and sauté 5 minutes.
• Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
• Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
• Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
• Stir in spinach and cook until it is completely wilted.
• If soup is too thick, add more lentil cooking liquid or water.
• Add salt and pepper.
• Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

TOMATO AND LENTIL SOUP

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
• Rinse and drain the lentils, picking them over for any foreign matter.
• Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
• you can now puree the soup if you prefer it smoother or leave it as it is.
• Season well with salt and pepper before serving.
• Garnish each serving with a sprinkling of fresh parsley.

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.

MOROCCAN RED LENTIL SOUP

Steps:

• Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.
• Add the broth, tomatoes, and lentils stir well and heat to a boil.
• Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.
• Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.
• Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro if you desire.