**Indulge in a symphony of flavors with our tantalizing red lentil soup, a culinary masterpiece that harmonizes the earthy goodness of lentils with an aromatic blend of spices.**
This delectable soup, brimming with wholesome ingredients, promises a comforting and nutritious journey for your taste buds. Discover a symphony of textures, from the velvety softness of lentils to the crisp crunch of vegetables, all bathed in a rich, flavorful broth. Embark on a culinary adventure as you explore variations of this classic soup, including a hearty vegan version, a smoky roasted red pepper rendition, and a delightful Moroccan-inspired interpretation. Each variation offers a unique twist, capturing the essence of diverse culinary traditions. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable flavors that await you in this collection of red lentil soup recipes.
**Recipes included:**
* Classic Red Lentil Soup: A timeless recipe that showcases the simplicity and versatility of lentils, simmered in a savory broth enhanced with aromatic spices.
* Vegan Red Lentil Soup: A plant-based symphony of flavors, featuring creamy coconut milk and a medley of vegetables, all harmoniously blended in a rich, satisfying broth.
* Roasted Red Pepper Red Lentil Soup: A smoky and vibrant twist on the classic soup, where roasted red peppers lend their sweetness and a hint of smokiness to the flavorful broth.
* Moroccan Spiced Red Lentil Soup: A culinary journey to Morocco, this recipe infuses the soup with a captivating blend of Moroccan spices, creating a tantalizing and aromatic experience.
**Prepare to be captivated by the culinary symphony of red lentil soup, where each variation promises a unique and unforgettable taste symphony.**
RED LENTIL SOUP WITH LEMON
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Provided by Melissa Clark
Categories dinner, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams
RED LENTIL SOUP
I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!
Provided by duonyte
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
- Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
- Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
- Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
- Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
- Note: A spoonful of plain yogurt is a nice addition.
Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2
RED LENTIL SOUP WITH CLOVES
I found this in a slow food cookbook I borrowed - it originates from one of my favorite chefs - Madhur Jaffrey. I needed some more recipes using red lentils, and this came at a convenient time.
Provided by Tessa Morales
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the lentils, water, turmeric, cloves, ginger and garlic into a large pot and simmer, partially covered, until lentils become soft, 45 minutes to an hour, or use a pressure cooker to reduce the cooking time.
- Remove the cloves (in the bouquet garni) and puree the soup with a hand blender, or in a blender.
- Season with salt, pepper and lime juice, to taste.
- Saute the bread cubes in a bit of olive oil until slightly browned and crisped and drain.
- Serve the soup with the bread croutons and lime wedges, on the side.
- Enjoy!
TANGY RED LENTIL SOUP WITH NIçOISE OLIVES
Provided by Jane Sigal
Categories dinner, soups and stews, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Stir in tomato paste and cook 1 minute. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
- Discard thyme sprigs. Remove chicken backs, remove meat from bones, chop meat and return meat to soup. Using an immersion blender, partially purée soup. Taste and add salt if needed. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 17 grams, Carbohydrate 42 grams, Fat 24 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 3 grams
Tips:
- Use vegetable broth or water instead of chicken broth for a vegan or vegetarian version of the soup.
- Add a teaspoon of ground cumin or coriander for a more flavorful soup.
- If you don't have cloves, you can substitute a teaspoon of ground cinnamon or nutmeg.
- If you like a spicy soup, add a pinch of cayenne pepper or red pepper flakes.
- Serve the soup with a dollop of yogurt, a sprinkle of fresh cilantro, and a side of naan or pita bread.
Conclusion:
Red lentil soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. With its vibrant color and flavorful broth, this soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying soup, give this red lentil soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #beans #vegetables #asian #indian #easy #beginner-cook #vegetarian #dietary #lentils #4-hours-or-less
You'll also love