Best 2 Red Lentil Thermos Soup Recipes

RED LENTIL SOUP WITH LEMON-MINT YOGURT

Steps:

• Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
• Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
• Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
• Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
• Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.

RED LENTIL THERMOS SOUP

Steps:

• If you are packing this in a thermos, pre-heat the thermos by filling it with boiling water and letting it sit while you do the following:.
• First, re-constitute the soup with an equal amount of water. Stir well.
• Grate the vegetables into the pot. Add the lentils. Season to taste.
• Bring to a boil, reduce heat and simmer 5 minutes. Pack into a thermos and go! Or, simmer 2-3 more minutes and eat right away.
• Tip: You can grate the vegetables into the pot the night before and leave them there, covered, until ready to go.
• Variations: Grate zucchini instead of parsnip. Add minute rice, couscous or cooked pasta. Replace the lentils with canned red beans, pinto beans or black beans.
• NOTE: You must use RED lentils in this recipe! Green lentils take much longer to cook. Red lentils cook very quickly.