Red Lentil Soup
Red Lentil Soup

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, red lentil soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Red Lentil Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Red Lentil Soup is something that I have loved my whole life. They are fine and they look fantastic.

Red Lentil Soup Red lentils are perfect for weeknights, or whenever you're in a hurry to get a meal on the table. Due to how they're processed, de-husked, and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole varieties. Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute.

To begin with this recipe, we must prepare a few ingredients. You can cook red lentil soup using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Red Lentil Soup:
  1. Take 1/2 cup red lentils
  2. Take 2 tbsp oil (I use olive oil)
  3. Make ready 1 dash hot red pepper flakes
  4. Take 2 medium carrots, chopped
  5. Prepare 1 large onion, chopped
  6. Take 1 tbsp fresh lemon juice
  7. Get 2 tsp paprika
  8. Take 1/4 cup tomato pure (or 1 tbsp tomato paste)
  9. Take 4 cup stock (or water)
  10. Get salt and pepper

Watch the video for how to make red lentil soup and read through for important tips below! Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Red-Lentil Soup Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup.

Steps to make Red Lentil Soup:
  1. Using a strainer place the lentils through running water until it runs clear.
  2. In a medium cooking pan, heat the oil with the red pepper flakes. Add the onions and let them sweat for 5 minutes.
  3. Next add the chopped carrots. Let them cook for another 5 mins. Next add the paprika and freshly cracked pepper. Stir a few times, then add the lemon juice.
  4. Once the lemon juice has been absorbed (It'll take just a few seconds.), add the tomate pure or paste. Add salt. Next, throw in the lentils and the stock or water.
  5. Let it cook in medium heat till the lentils have cooked through and start to barely show. It may take 15-20 minutes.
  6. Turn the heat off. Let it cool for 5 minutes. Use a blender to have a smooth soup.
  7. Place desired amount in a serving bowl, drizzle some olive oil and enjoy!

Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Red-Lentil Soup Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. This hearty red lentil soup is made with simple ingredients like onions, leeks, carrots, celery, crushed canned tomatoes, and red split lentils.

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