Tomato And Red Lentil Soup Food

TOMATO & RED LENTIL SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and stock.
• Simmer for about 20 minutes, season, and let it cool.
• Puree the soup, then strain back into the pot. This removes tomato skins and most seeds.
• Add the lentils and return to a low simmer.
• Taste a lentil in about 15 minutes to see if it's tender. If not, continue cooking, but don't let them get mushy.
• Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.

RED LENTIL AND TOMATO SOUP

Steps:

• In a large saucepan heat oil and saute onion, garlic and spices.
• Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil.
• Reduce heat and simmer for 15 minutes.
• Add zucchini and salt and simmer for a further 5 minutes.

WW TOMATO AND RED LENTIL SOUP

Steps:

• Spray a saucepan with the Fat Free spray and saute the onions over low heat for 10 minutes.
• Add the tomatoes, yellow pepper, lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours, stirring every 20 minutes or so.

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.

SPICED TOMATO AND RED LENTIL SOUP

Steps:

• Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
• Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.

LENTIL TOMATO SOUP

Steps:

• Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
• Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
• Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

PERSIAN-STYLE RED LENTIL AND TOMATO SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
• Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
• Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
• Using an immersion blender or regular blender, puree half the soup, return to the pot.
• Add sumac and parsley/other herbs, cook 5 minutes longer.
• Serve hot with bread and a dollop of yogurt (optional).