Yellow Lentil Soup Food

YELLOW LENTIL SOUP

Yellow Lentil Soup image

Make and share this Yellow Lentil Soup recipe from Food.com.

Provided by chia2160

Categories Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 slices bacon, cut into small pieces
2 onions, chopped
1 lb carrot, peeled and chopped
2 stalks celery, chopped
4 garlic cloves, chopped
1 small red pepper, chopped
6 cups chicken stock
2 cups yellow lentils
1 1/2 cups water
3 bay leaves
2 teaspoons cumin seeds, crushed
2 teaspoons dried thyme, crushed
fresh ground pepper

Steps:

In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
Add onions to drippings, cook 5 minutes until softened.
Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
Add remaining ingredients and bring to boil.
Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
Discard bay leaves, sprinkle with bacon, serve.

YELLOW LENTIL SOUP

Yellow Lentil Soup image

Categories Soup/Stew Blender Herb Onion Tomato Sauté Ramadan Lentil

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon ghee (clarified butter, see Tips, below)
2 rounds pita bread, each cut into 9 wedges
1 pound dried yellow lentils
1 medium tomato, quartered and seeded
1 medium potato, peeled and cut into 1 inch slices
1 medium carrot, peeled and cut into 1 inch slices
2 teaspoons salt
1 tablespoon corn oil
1 large onion, finely chopped
3 cups beef stock or canned beef broth
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley

Steps:

In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

ARABIAN YELLOW LENTIL SOUP

Arabian Yellow Lentil Soup image

This is very easy to make and doesn't take long, so it's great if you've had a long day and just want something hot. It is less heavy than the European lentil soup, and is often served as an appetizer. Goes well with crispy garlic bread. Optional: For extra flavor fry a finely chopped onion until almost golden before adding the other ingredients. The recipe works fine without the onion. This just gives it an extra kick.

Provided by Stripelove

Categories Lentil

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 liter chicken stock or 1 liter vegetable stock
1/8 liter yellow lentils
1 -2 garlic clove (crushed)
2 -3 tablespoons flat leaf parsley (chopped)
1/2 teaspoon cumin
1 pinch ground coriander
1 lemon, juice of, to taste

Steps:

Simply place all the ingredients, except the lemon juice, into a pot and let them boil until the lentils are well cooked.
Some people prefer to smoothen this with a blender while others like to still see the lentils, so this part is up to you.
Add the lemon juice just before serving.
(I have met people who prefer the soup without the lemon juice, so you might want to try it out on a small portion first to see which way you like best).
For Vegetarian option use Vegetable broth.

Nutrition Facts : Calories 186.2, Fat 3.4, SaturatedFat 0.9, Cholesterol 7.6, Sodium 365.9, Carbohydrate 25.6, Fiber 7.9, Sugar 4.8, Protein 13.1

MIDDLE EASTERN LENTIL SOUP

Middle Eastern Lentil Soup image

Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.

Provided by bc

Time 50m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon

Steps:

Heat oil in a pan and gently fry the chopped onions for 5 minutes.
Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
No blending is necessary unless you want it really smooth.
Serve with chunks of crusty bread.

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