Mahas Lentil Soup Food

MAHA'S LENTIL SOUP

Steps:

• In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
• Add carrots and garlic and cook 2 to 3 minutes.
• Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
• Add lentils and stir well to coat.
• Add water to cover the ingredients by 3 inches (about 8 cups).
• Stir in cumin.
• Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
• Season with approximately 1 Tbs. salt.
• Add Swiss chard and cook about 10 minutes.
• Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
• In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
• Add pasta to soup and cook about 8 minutes.
• Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.

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:

• Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
• Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.

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.

CRUSHED LENTIL SOUP - SHAWRBAT 'ADAS MAJROOSHA

Steps:

• Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
• Add remaining ingredients, except lemon juice, and bring to boil.
• Cover and cook over medium heat for 25 minutes.
• Puree.
• Return to saucepan and reheat.
• Stir in lemon juice and then serve.

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!