Best 5 Red Lentil Thermos Soup Recipes

EASY GREEK RED LENTIL SOUP RECIPE

Steps:

• Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
• Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
• Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
• Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
• Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

RED-LENTIL SOUP

Steps:

• Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
• Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
• Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
• Stir in parsley and season with salt.

RED LENTIL SOUP

Steps:

• Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
• Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
• If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.

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.

RED LENTIL SOUP

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.