Red lentil and garlic soup
Red lentil and garlic soup

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, red lentil and garlic soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Red lentil and garlic soup is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Red lentil and garlic soup is something that I’ve loved my whole life.

DIRECTIONS Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan. Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste. No matter how cold it is where you are, a bowl of creamy Roasted Garlic and Red Lentil Soup would make a hearty addition to a winter meal. This soup is vegan and gluten free (although when I served it, I garnished it with crisped prosciutto), not to mention easy to make.

To get started with this recipe, we have to prepare a few components. You can have red lentil and garlic soup using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Red lentil and garlic soup:
  1. Prepare 1 cup red lentil
  2. Make ready 1 medium size onion chopped fine
  3. Make ready 2 garlic pods chopped fine
  4. Prepare 1 Tbsp red wine vinegar
  5. Make ready 1 bay leaf
  6. Prepare 5 cups vegetable stock
  7. Make ready 1 medium size carrot chopped fine
  8. Take 2 Tbsp olive oil
  9. Take Pinch dried marjoram
  10. Get Pinch black pepper powder
  11. Take Salt as per taste

Add in the lentils, white wine, paprika, cumin and broth, and turn the heat to high. Heat the olive oil in a soup pot over medium heat. Add the onion and cook until they just begin to soften. Add the cumin, red pepper flakes and stir for one minute.

Steps to make Red lentil and garlic soup:
  1. Wash the Dal and set aside, chop the onions, carrots, garlic and set aside
  2. In a deep rimmed bowl add the vegetable stock and add dal, chopped onions, chopped garlic, chopped carrots, bay leaf, olive oil and heat on low flame for 1 hour. In between keep stirring so that the surface doesn’t burn
  3. Once dal is cooked and the soup is thick, remove from heat and set aside. Remove bay leaf and add Red wine vinegar, marjoram, salt and pepper and stir
  4. Garnish with mint leaves l. Enjoy hot with a bun

Add the onion and cook until they just begin to soften. Add the cumin, red pepper flakes and stir for one minute. How to Make Roasted Garlic Vegetable Stew with Red Lentil & Tomatoes Roast the vegetables and garlic In the meantime, saute onion and garlic in a large pot Add lentils, spices, tomatoes and soup stock and simmer Red lentils work best for this soup, as they cook quickly but not too quickly, and they break down a bit in the broth, adding to the soup's creamy texture. If you don't have red lentils on hand, green lentils are a wonderful substitute, but may take a few more minutes of cooking. Heat the olive oil in a large pot over medium heat.

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