Red Lentil Soup With Rosemary And Feta Food

RED LENTIL SOUP

Steps:

• Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
• Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

ROSEMARY LENTIL VEGETABLE SOUP

Steps:

• Heat oil over medium-high flame in large pot.
• When the oil is heated, add onions and saute until translucent.
• Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
• Add remaining ingredients, except for spinach.
• Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
• Add spinach and cook for 5 more minutes.
• Adjust salt to taste.
• Allow to sit for 15 minutes before serving.

RED LENTIL SOUP WITH ROSEMARY AND FETA

Steps:

• Rinse lentils and set aside to drain.
• Heat oil and saute onion until translucent.
• Add garlic, carrot, parsnip, peper, chillies, herbs and bay leaf. Stir well.
• Saute until starting to soften.
• Add lentils and broth and boil until lentils are tender and sweet potato is cooked.
• Remove bay leaf and puree soup.
• Add lemon zest and juice and salt and pepper to taste.
• Serve with feta cheese sprinkled on top.

RED LENTIL SOUP

Steps:

• Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
• Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
• Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
• Next, add in the red pepper and mix in with the onions.
• In the meantime, dissolve the two stock cubes in a litre of boiling water.
• Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
• If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
• Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
• Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.