Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, red lentil soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Red Lentil Soup is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Red Lentil Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
Discover Hearty Lentil Vegetable Soup with Great Taste and Nutrition. 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook red lentil soup using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Red Lentil Soup:
- Make ready soup
- Get 2 tbsp oil
- Prepare 2 medium onion, chopped
- Get 1 cup carrots
- Prepare 2 tbsp minced or chopped garlic
- Prepare 1 tsp ground ginger
- Get 1/4 tsp crushed red pepper flakes
- Prepare 1 cup red lentils, rinsed & sorted
- Take 15 oz can of diced tomato
- Get 2 cup water
- Prepare kosher salt
- Prepare water
- Prepare dressing
- Get 1/4 cup oil
- Make ready 1 tsp mustard seed
- Prepare 1/4 tsp ground coriander seed
- Make ready 1/2 tsp paprika
- Take 1/2 tsp ground cumin
- Make ready kosher salt
Heat the oil in a saucepan. 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.
Steps 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.
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. 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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