RED LENTIL SOUP HAM RECIPES

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GOLDEN RED LENTIL SOUP WITH SPINACH - SKINNYTASTE



Golden Red Lentil Soup with Spinach - Skinnytaste image

Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's golden in color, and very easy to make and leftovers are freezer-friendly.

Provided by Gina

Categories     Dinner    Soup

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion (diced)
2 medium carrots (diced)
2 cloves of garlic (finely chopped)
16 ounces red or yellow lentils (I used red) ((2 1/3 cups ))
8 cups of chicken or vegetable broth
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1/4 cup fresh chopped flat-leaf parsley
2 cups baby spinach (2 oz)
Juice of half a lemon

Steps:

  • Stove Directions:
  • Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/4 cups, Calories 255 kcal, CarbohydrateContent 40 g, ProteinContent 17 g, FatContent 3 g, SodiumContent 590 mg, FiberContent 16 g, SugarContent 3.5 g

RED LENTIL SOUP - BBC GOOD FOOD



Red Lentil Soup - BBC Good Food image

This red lentil soup is a delicious, healthy, winter-warmer giving you three of your five a day! Serve with some crusty sourdough bread for a delicious lunch or supper!

Provided by Alzo17

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield Serves 3

Steps:

  • Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
  • Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
  • Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
  • Next, add in the red pepper and mix in with the onions.
  • In the meantime, dissolve the two stock cubes in a litre of boiling water.
  • Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
  • If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
  • Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
  • Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

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