RED LENTIL AND POTATO SOUP RECIPES

Name: Potato & Red Lentil Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mediterranean-inspired
Ingredients: vegetable oil; 1 medium onion; 4 cup water; 1 vegetable bouillon cube; 1 cup dry red lentils; 1 medium potato; 1 Tbsp paprika powder; onion powder; garlic powder; balsamic vinegar; ⅛ tsp ground black pepper; 1 pinch salt; 1 cup unsweetened coconut yogurt; 3 slice whole wheat bread

PICK UP LIMES: POTATO & RED LENTIL SOUP

Pick Up Limes: Potato & Red Lentil Soup image

This protein-packed soup requires little supervision, takes only a few minutes to prep, and simmers away on the stove by itself until it's ready to be enjoyed! We aways like to make a huge pot, and store batches in the freezer to enjoy later on.

Provided by Pick Up Limes

Total Time 30 minutes

Prep Time 05 minutes

Cook Time 25 minutes

Yield 3 servings

Number Of Ingredients 14

Ingredients

HEARTY RED LENTIL, BACON AND POTATO SOUP RECIPE - TODD ...

Hearty Red Lentil, Bacon and Potato Soup Recipe - Todd ... image

Hearty and satisfying, this red lentil soup is rich with bacon flavor and chunks of warm potato. Slideshow: Warming Soups

Provided by Todd Porter and Diane Cu

Categories Lentil Soup

Total Time 45 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup red lentils
3 slices bacon, cut into 1-inch pieces
1 small onion, diced
2 cloves garlic, minced
6 cups chicken stock
1 teaspoon Worcestershire sauce
1/2 pound baby red potatoes, cut into 1/2-inch dice
1 teaspoon kosher or sea salt, plus additional to taste
Fresh cracked black pepper, to taste
Chopped Italian parsley, for garnish

Steps:

Thoroughly rinse the red lentils in fine-holed colander. Set aside.
Heat a medium saucepan over medium-high heat. Add the bacon pieces and cook for about 2 minutes or until the fat renders and the bacon begins to crisp. Stir in the onions and garlic. Increase heat to high and cook for about 2 minutes or until the bacon crisps and the onions soften.
Add the chicken stock, Worcestershire sauce, potatoes, and 1 teaspoon of salt, bring to a moderate boil, then reduce heat and gently simmer for 3 minutes. Stir in the lentils and gently simmer for 20 minutes or until lentil are tender. As it cooks, stir the soup occasionally so the lentils don’t stick to the bottom of the pot.
Season to taste with salt and pepper to taste and garnish with the chopped parsley.

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