RED LENTIL RECIPES NOT SOUP RECIPES

RED LENTIL SOUP RECIPE - FOOD.COM

Red Lentil Soup Recipe - Food.com image

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!

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)

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, FatContent 5.9, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 126.3, CarbohydrateContent 32.7, FiberContent 12.8, SugarContent 4.5, ProteinContent 16.2

RED LENTIL SOUP RECIPE | AARTI SEQUEIRA | FOOD NETWORK

Red Lentil Soup Recipe | Aarti Sequeira | Food Network image

Provided by Aarti Sequeira

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup red lentils, washed and soaked for 1 hour, drained
2 cloves garlic, thinly sliced
1 green serrano chile, split and seeded
1 -inch piece fresh ginger, peeled and minced
1 medium onion, thinly sliced
1 large tomato, diced
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon turmeric
Kosher salt
Honey, for drizzling
Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

Steps:

Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

Nutrition Facts : Calories 273 calorie, FatContent 8 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 131 milligrams, CarbohydrateContent 37 grams, FiberContent 8 grams, ProteinContent 14 grams, SugarContent 7 grams

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