Lentil Soup Madrid Style Food

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.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

LENTIL VEGETABLE SOUP

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

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!

FRENCH LENTIL SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
• Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

15-MINUTE LENTIL SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

MADRAS LENTILS

Steps:

• Saute onion and garlic in some canola oil.
• Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
• Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
• Lowered the heat and let it cook down for a bit. About 5-10min.
• Added cooked lentils (cooked from dry) and red beans, no need to add water.
• Add the salt, lowered the heat and let it cook down until it thickened.
• Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.

ITALIAN LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat.
• Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
• Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
• Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
• Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
• Next, add in the broth and bay leaf.
• Bring to a boil for a few minutes and then lower the heat to a simmer.
• Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
• Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
• If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
• When ready to serve, remove the bay leaf.
• Ladle into serving bowls and drizzle on some olive oil.
• Add in red pepper flakes, if using.
• SLOW COOKER DIRECTIONS:
• Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
• Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
• Stir in the kale during the last hour of cooking.
• Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
• Serve warm, garnished with optional toppings if desired.

1-POT EVERYDAY LENTIL SOUP

Steps:

• Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
• Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it's cooking too quickly.)
• Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
• Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
• Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it's become too thick, or herbs for earthy flavor.
• Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
• Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.

TURKISH LENTIL SOUP

Steps:

• Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
• Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
• Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
• Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
• Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
• Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.

LENTIL SOUP MADRID STYLE

Steps:

• In a large kettle, cook onion, pimento, and green pepper in olive oil until soft.
• Stir in flour. Then add tomatoes, carrots, lentils, salt and water.
• Cover and simmer over very low heat for about 2 hours, until lentils and vegetables are tender. Serve with a good crusty bread.

LENTIL SOUP

Steps:

• Place the olive oil into a large, 6-quart Dutch oven set over medium heat. Once hot, add the onion, carrot, celery, and salt, and sweat until the onions are translucent, 6 to 7 minutes.
• Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise, and stir to combine.
• Increase 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, 35 to 40 minutes.
• Using an immersion blender, puree to your preferred consistency. Serve immediately.

VERY BEST LENTIL SOUP

Steps:

• Heat the oil in a large pot until it shimmers. Add the onion, celery, and carrot and stir for 5 minutes, or until the onion becomes translucent.
• Add the tomato paste, minced garlic, dried spices, salt and pepper. Stir and toast the spices for 2 minutes.
• Add the diced tomatoes, broth, and lentils and stir together. Bring that to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes.
• You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.
• Stir in the kale and lemon juice, and simmer for an additional minute or two to soften the kale. Taste the soup, and add any additional lemon juice, salt, or pepper before serving.

LENTIL SOUP WITH SAUSAGE

Steps:

• Heat oil in a large saucepan or medium Dutch oven over medium. Add sausage; cook, flipping occasionally, until browned in spots, about 6 minutes.
• Stir in onion, celery, and rosemary. Cook, stirring often, until slightly softened, about 5 minutes.
• Stir in broth, tomatoes, lentils, and salt. Bring to a boil over high. Reduce heat to low; gently simmer, stirring once or twice, until flavors meld, about 15 minutes.
• Divide soup among 4 bowls. Top each bowl with sour cream, if desired, and chopped rosemary.

SIMPLE LENTIL SOUP

Steps:

• Heat up a large pan and add the oil or butter.
• Once the pan is hot enough add the Onion, Carrot and Celery which can be cut in whatever shape and size you choose.
• Cover with a lid and saute for 5 minutes.
• Add in your Lentils, checking packet to see if you need to rinse with cold water first.
• Add in the Ham stock, 2 liters at first keeping back 0.5 litres.
• Place the lid back on and bring to the boil then turn heat down and simmer for 40 minutes. Stirring every 10 minutes to stop soup sticking to the bottom of the pan.
• If soup becomes too thick add in the other 0.5 litres of stock.

LENTIL SOUP RECIPE BY TASTY

Steps:

• In a large pot, add the oil and onion and cook over medium heat until semi-translucent, about 3-5 minutes. Add garlic and cook for 2 minutes.
• Add carrots and potatoes, and sauté for 3 minutes.
• Add lentils, vegetable broth, diced tomatoes, bay leaf, and cumin, and bring to a boil.
• Reduce heat to a simmer and cook for 35-40 minutes, or until lentils are tender.
• Remove bay leaf and add salt and pepper to taste.
• Enjoy!

LENTIL SOUP

Steps:

• Heat the olive oil in a deep saucepan. Add the onions and garlic. Cook briefly, stirring, until wilted. Do not brown.
• Add the lentils, rice, broth, water, salt, pepper, bay leaf and thyme. Simmer for 30 minutes. Scoop out 1 cup of the lentils, rice and broth and set aside.
• Remove and discard bay leaf. Put the remaining soup through a food processor or food mill and process until fine. This may have to be done in two or more operations.
• Return the soup to the pan and add the reserved cup. Add the cream and bring to a simmer. Adjust the seasonings. Sprinkle with the chervil or parsley. Serve hot with croutons.