Red Lentil Soup With Lemon Nyt Food

RED LENTIL SOUP

Steps:

• Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
• Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
• If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.

LENTIL SOUP WITH LEMON

Steps:

• Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
• Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
• Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
• Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, heat oil over high heat until hot
• Add onion and garlic and saute until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
• Add broth, water, lentils, and carrots.
• Bring to a simmer, partially cover pot
• Simmer at medium-low until lentils are soft, about 30 minutes.
• Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
• Stir in lemon juice and cilantro, reheat if necessary before serving.

RED LENTIL SOUP

Steps:

• Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
• Stir in parsley, then season with salt and pepper.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot heat the oil and sauté the onion for 3 minutes. Add the garlic and sauté an additional minute.
• Stir in the tomato paste, cumin, salt, pepper and cayenne and cook for an additional 2 minutes.
• Add the broth, lentils and carrot. Bring to a boil then lower the heat and simmer for 30 minutes - until the lentils and carrot are soft. Taste and adjust the seasoning as needed.
• Use an immersion blender to puree the soup. Add the lemon juice and cilantro and serve.

TURKISH RED LENTIL SOUP

Steps:

• Place the lentils and rice in a sieve, rinse well and allow to drain.
• Meanwhile, heat the oil in a heavy four-quart saucepan. Add the onion, and saute until soft but not brown. Stir in the tomato paste, tomato, paprika and cayenne pepper. Add the lentils, rice and stock. Stir well, and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree. Stir from time to time.
• Add salt to taste. If the soup is too thick, add a little water.
• Serve each portion sprinkled with mint leaves and croutons, with lemon wedges and yogurt on the side.