Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, red lentil soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Red Lentil Soup is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Red Lentil Soup is something which I have loved my entire life.
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. Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary.
To begin with this particular recipe, we must first prepare a few components. You can have red lentil soup using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Red Lentil Soup:
- Prepare soup
- Make ready 2 tbsp oil
- Make ready 2 medium onion, chopped
- Get 1 cup carrots
- Make ready 2 tbsp minced or chopped garlic
- Make ready 1 tsp ground ginger
- Take 1/4 tsp crushed red pepper flakes
- Make ready 1 cup red lentils, rinsed & sorted
- Get 15 oz can of diced tomato
- Prepare 2 cup water
- Get kosher salt
- Make ready water
- Get dressing
- Prepare 1/4 cup oil
- Take 1 tsp mustard seed
- Make ready 1/4 tsp ground coriander seed
- Prepare 1/2 tsp paprika
- Prepare 1/2 tsp ground cumin
- Get kosher salt
Add the ginger and heat, stirring, for about a minute. 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. 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.
Instructions to make Red Lentil Soup:
- Chop up onions and carrots, toss them into the Dutch oven with the oil. Cook until soft.
- Add garlic, ginger, and red pepper flakes. Sautee until you can smell the spices and the bottom of the Dutch oven becomes browned.
- Add tomato, lentils, salt, and water. Cover and let simmer for 15 to 20 minites, stirring occasionally to make sure the lentils don't stick.
- While the soup is simmering, put the quarter cup oil in a small sauce pan on low heat.
- Warm the oil, and then add mustard seed, coriander, cumin, paprika and salt. Stir occasionally.
- When lentils have started to break down, turn off the heat for the lentil mixture. Put the lentils mixture into the food processor, and pulse until smooth. Add water as needed to loosen mixture.
- Serve lentil soup, top with dressing.
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. This hearty red lentil soup is made with simple ingredients like onions, leeks, carrots, celery, crushed canned tomatoes, and red split lentils. A delicious (naturally gluten free and vegetarian friendly) soup that will quickly become a weeknight favorite! Moroccan Red Lentil Soup from A Cedar Spoon - Moroccan Red Lentil Soup is a comforting soup recipe.
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