Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, red lentil soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Red Lentil Soup is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Red Lentil Soup is something that I’ve 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 get started with this particular recipe, we must prepare a few components. You can have red lentil soup using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Red Lentil Soup:
- Get 1/2 cup red lentils
- Make ready 2 tbsp oil (I use olive oil)
- Prepare 1 dash hot red pepper flakes
- Prepare 2 medium carrots, chopped
- Get 1 large onion, chopped
- Take 1 tbsp fresh lemon juice
- Prepare 2 tsp paprika
- Get 1/4 cup tomato pure (or 1 tbsp tomato paste)
- Prepare 4 cup stock (or water)
- Make ready salt and pepper
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.
Steps to make Red Lentil Soup:
- Using a strainer place the lentils through running water until it runs clear.
- In a medium cooking pan, heat the oil with the red pepper flakes. Add the onions and let them sweat for 5 minutes.
- 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.
- 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.
- Let it cook in medium heat till the lentils have cooked through and start to barely show. It may take 15-20 minutes.
- Turn the heat off. Let it cool for 5 minutes. Use a blender to have a smooth soup.
- Place desired amount in a serving bowl, drizzle some olive oil and enjoy!
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. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. 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!
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