Syrian Split Red Lentil Soup Food
RED LENTIL SOUP
This red lentil soup is one of my all-time favorite dinners. Sautéed leeks and onions are combined with carrots, celery, crushed tomatoes, chicken broth, and red split lentils (which cook quickly!) to produce a hearty, thick lentil soup that is naturally gluten-free, nutritious, and filling. This soup tastes even better as leftovers and can be frozen and prepped ahead.
Provided by Laura / A Beautiful Plate
Categories Soups and Stews
Time 1h
Number Of Ingredients 15
Steps:
- In a large soup pot, melt the butter and extra virgin olive oil over medium heat until lightly bubbling. Add the onions, leeks, and generous sprinkling of kosher salt, and sauté, stirring occasionally, until the onions and leeks are soft and translucent in color, about 10 to 15 minutes. I place the pot lid on askew, to help trap moisture and ensure the ingredients sweat, soften properly, and don't gain too much color.
- Add the carrots, celery, and garlic, stirring occasionally, for about 3 to 4 minutes. Continue seasoning the soup lightly with salt and pepper as you add the remaining ingredients. Add the lentils, crushed tomatoes, parmigiano-reggiano rinds, bay leaves, and chicken broth. Stir together and bring to a boil. Reduce the heat to medium-low and slowly simmer, uncovered, for about 30 to 40 minutes, stirring every 10 minutes or so, or until the vegetables are tender and the lentils have cooked through and broken down quite a bit. The soup should be thick and hearty.
- Blend a small portion of the soup with an immersion blender (or transfer a large ladleful of soup to a small food processor or blender, and puree until roughly smooth). This step is optional, but creates a wonderful texture.
- Season the soup with salt and pepper to taste. If it tastes at all flat, feel free to add a small squeeze of lemon juice (however, I like it just as it is!). Before serving, remove and discard the bay leaves and parmigiana cheese rinds. Serve hot. Garnish with freshly grated parmigiano cheese, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 201 kcal, Carbohydrate 18 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 326 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 7 g
LEBANESE-STYLE RED LENTIL SOUP
This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Provided by Jen Yagoobian Pfister
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 39.1 g, Cholesterol 0.6 mg, Fat 7 g, Fiber 9.1 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 524.1 mg, Sugar 3 g
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- Bring a large pot to medium-high heat and add 1 tablespoon of oil or 1/4 cup of water. Once the oil is warm, add the onion and sauté for 3 to 5 minutes, until translucent.
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