LENTIL SOUP RECIPE for a Vegetarian and Vegan Diet | Easy Red Lentils Recipe
LENTIL SOUP RECIPE for a Vegetarian and Vegan Diet. Easy Red Lentils Recipe
???? Let me know in the comments if you enjoyed my Lentil Soup Recipe
▶️ RECIPE INGREDIENTS:
1 cup /180g Red lentils
2+1/2 Tablespoon Olive Oil
1 cup / 130g Onion - chopped
2 cups / 250g Carrots - chopped in small cubes - 2 medium size carrots
1 cup / 200g Yukon Gold Potatoes - 1 large or 2 small in size
2 Garlic cloves / 2 teaspoons approx.
3 Tablespoon / 42g Tomato Paste
4 Cups / 900ml Vegetable Broth (Low Sodium)
2+1/2 Cup / 575ml Water
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+3/4 teaspoon of Pink Himalayan salt)
Lemon Juice to taste (I have added 1 teaspoon, I like it a bit sour but you do you)
INGREDIENTS FOR TEMPERING:
1+1/2 Tablespoon Olive Oil
1/2 Teaspoon Minced/Grated Garlic or to taste
1/4 to 1/2 Teaspoon Crushed Dried Chilies
1/2 Teaspoon Paprika (NOT SMOKED)
▶️ METHOD:
Thoroughly wash the red lentils until water runs clear. Then soak in water for 1 hour.
To a heated pot, add olive oil, chopped onion, carrots, 1/4 teaspoon salt and fry on medium heat until it’s lightly browned. Then add the garlic and fry on medium-low to medium heat (depending on the heat of your stove) for about 1 minute or until fragrant.
Add add ground cumin, cayenne, tomato paste and fry on medium heat for 1 to 2 minutes. Add the potatoes, soaked/strained red lentils, salt, vegetable broth, water and mix well. Bring to a boil and the reduce the heat to medium-low and cook for about 30 minutes or until the lentil and potatoes are cooked.
After 30 minutes, uncover to check if the lentils are cooked, if not cooked cover and cook for a bit longer. Turn off the heat and allow it to cool down before blending. Blend into a smooth puree and Add lemon juice and also taste for seasoning. Cover and set aside while we prepare the tempering.
TO PREPARE THE TEMPERING:
To a small pan, add olive oil, minced garlic, crushed dried chilies and then heat it up on low to medium-low heat. TURN OFF THE HEAT AS SOON AS the just begins garlic starts to sizzle (DO NOT DELAY) - this will prevent the garlic from burning.
✅???? NOTE: Be careful not to burn it. BURNT TEMPERING WILL MAKE THE SOUP BITTER.
After turning off the heat add the paprika and mix quickly in the warm oil and add it to the soup.
Mix the tempering in the soup well and RIGHT AWAY COVER THE POT to seal in the flavours and let it rest for 4 to 5 minutes for the flavours to blend.
Serve hot with some toast and a side salad or just by itself. This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove
???? Cut the carrots and potatoes in small cubes so that it can cook fast
???? Adding salt to the onion and carrots will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
???? Regarding the tempering - Fry on LOW to MEDIUM-LOW heat, just until the garlic starts to sizzle. TURN OFF THE HEAT, AS SOON AS the garlic begins to sizzle (DO NOT DELAY) - this will prevent the garlic from burning. Then quickly mix the paprika in the warm oil and add it to the soup.
✅ Be careful not to burn the ingredients. BURNT TEMPERING WILL MAKE THE SOUP BITTER.
???? After adding the tempering to the soup, RIGHT AWAY COVER THE POT to seal in the flavour and let it rest for 4 to 5 minutes for the flavours to blend
???? This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later
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Mixed bean and lentil stew
Lentil and mixed bean stew recipe
Ingredients:
- 4 large carrots, cut into cubes
- 4 celery stalks, cut into small pieces
- 2 white onions, finely diced
- 4 cloves garlic, finely diced
- 2 tins mixed beans
- 2 tsp garam masala
- 2 tsp cumin
- 2 tsp turmeric
- 2 tsp ground coriander
- Salt and pepper
- 2 tbsp olive oil
- 2 tins chopped tomatoes
- 1 vegetable stock pot
- 700ml boiling water
- 2 tbsp brown sugar
- 180g red lentils, soaked for two hours before cooking
Method:
- Sweat off the carrots, celery and onions in a tbsp olive oil
- Add the spices and garlic and the additional tbsp olive oil and simmer until fragrant
- Add the tomatoes, stock pot, water and brown sugar and bring to the boil
- Add the lentils and simmer for 20 minutes, stirring occasionally
- Add the mixed beans and simmer for a further 10 minutes
Portion the stew into freezer bags or tubs and allow to cook before putting in the freezer for up to 3 months. This recipe made me 6 portions for the freezer.
#homemadefood #batchcooking #lentilsrecipe #homecooked #soup
EAT | Freezer-Friendly Red Lentil Soup
I teamed up with Entertaining with Beth to bring you guys two freezer-friendly soups. This red lentil is one of my personal favorites and my kids like anything you can dip bread into. :)
INGREDIENTS
• 3 TBSP olive oil, more for drizzling
• 1 clove garlic, chopped finely
• 1 large chopped onion
• 1 cup chopped carrot
• 1 TBSP tomato paste
• 1.5 tsp ground cumin
• ½ tsp salt
• ¼ tsp ground pepper
• ¼ tsp cayenne pepper
• 4 cups chicken or vegetable broth
• 2.5 cups water
• 1 cup red lentils
• lemon juice and cilantro to taste
DIRECTIONS
1. Heat oil in a heavy bottom pan on stove. Add olive oil and when warm, add garlic, onion and carrot. Sauté until onion is translucent.
2. Add tomato paste, cumin, cayenne, salt and pepper and stir.
3. Add broth, water and lentils and bring to a simmer. Cover and cook for about 25-30 minutes.
4. When lentils are tender, use a stick or immersion blender to puree leaving a little texture.
5. Squeeze lemon and add cilantro. Enjoy!
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Easy, healthy red lentil wraps ????
Friends, this might be the best way to eat lentils yet! I am absolutely mind-blown at how easy these red lentil wraps are and how well they worked. I kept seeing these wraps popping up on my feed, and if you know my love for legumes you know I had to give it a go.
This is literally a game-changer and is going to be heavily featured on my lunch rotation going forward. I’m always looking for some easy lunches to meal-prep and this is it.
You can make a few at a time, roast a bunch of veggies, store them all in the fridge, and serve them later with a bit of hummus, some baby spinach and a bit of sauerkraut for some fermented food. And that’s it. Absolutely brilliant. You could also flavour them with some spices, the possibilities are endless.
I made 4 large wraps out of 1 cup of lentils. Each wrap gets you 11.5g of protein and only costs around 19 cents to make.
How awesome is that? As you can tell I am very excited about this new trend. Will you give it a go?
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How To Cook Lentils
Lentils are Quick & Easy to Cook and Prepare
• Lentils to do not require soaking like other pulses.
• Rinse your lentils with fresh water before boiling to remove any dust or debris.
• Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
• Bring to a boil, cover tightly, reduce heat and simmer until they are tender.
• For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.
• Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.
How To Make Red Lentil Soup | One Pot Soup Recipe | Veg Lentils | Healthy Soup Recipe | Upasana
Red Lentils Soup Recipe | How To Make Veg Soup | Vegetable Soup Recipe | Instant Soup Recipe | Healthy Soup | Easy Lentils Soup | Lentils Soup | Basic Soup Recipe | Middle Eastern Lentil Soup | Veg Soup Recipe | Homemade Soup | Soup Recipe | Quick & Easy | Rajshri Food
Learn how to make Red Lentils Soup at home with our chef Upasana.
Red Lentils Soup Ingredients:
- 3 tbsp Olive Oil
- 1 Onion (chopped)
- 4-5 Garlic Cloves (crushed)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 2 Carrots (sliced)
- 3 Tomatoes (chopped)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dried Basil Leaves
- 1/2 tsp Oregano
- 1/4 tsp Dried Thyme
- 1 tsp Red Chilli Flakes
- 1/4 tsp Black Pepper Powder
- 1 tsp Salt
- 1/4 tsp Kashmiri Red Chilli Powder
- 1 cup Red Lentils (washed)
- 5 cups Vegetable Stock
- Spinach Leaves
#RedLentilSoup #SoupRecipe #AnybodyCanCookWithRajshriFood
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Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe and the Middle East.
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.
Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.[6] Hippocrates prescribed lentils for patients with liver ailments |
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