Best 6 Alyas Grannys Lentil Soup Recipes

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

VERY BEST LENTIL SOUP

Steps:

• Heat the oil in a large pot until it shimmers. Add the onion, celery, and carrot and stir for 5 minutes, or until the onion becomes translucent.
• Add the tomato paste, minced garlic, dried spices, salt and pepper. Stir and toast the spices for 2 minutes.
• Add the diced tomatoes, broth, and lentils and stir together. Bring that to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes.
• You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.
• Stir in the kale and lemon juice, and simmer for an additional minute or two to soften the kale. Taste the soup, and add any additional lemon juice, salt, or pepper before serving.

EASIEST LENTIL SOUP

Steps:

• Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
• Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
• Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
• In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.

GRANNY FRASER'S LENTIL SOUP

Steps:

• Boil the water, add the stock cubes.
• Once they have dissolved, add the lentils and simmer.
• Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek.
• Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg.
• Variations-
• *add ham/bacon.
• *fry the leeks in butter before adding to the soup.
• *keep it chunky or whiz with a hand-held blender.
• Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through.
• I always make double to freeze and it rarely sees the freezer.

ALYA'S GRANNY'S LENTIL SOUP

Steps:

• chop onion and crush garlic, chop celery and carrots, courgettes and parsnips into smallish bits, sweat the whole lot in a pan until softish. (sorry, I cook by eye. recipes a bit useless). Make up some meatballs as you like them. Brown to seal. Place onto the vegetables. Add good amount of tomato puree, salt (not too much), mixed spice, turmeric, cayenne pepper to taste, ground pepper and pour in stock. For extra authenticity, crush and put in one dried lime. Two - three cups of red lentils. Simmer until lentils done and meatballs firm. Keep tasting.