Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, red lentils soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Red lentils soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Red lentils soup is something that I’ve loved my whole 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, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook red lentils soup using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Red lentils soup:
- Make ready 200 gr Red lentils
- Make ready 4 small Chopped Tomatoes
- Get 1 Onion
- Prepare 1 tsp dry mix broth
- Take 1 tbsp Olive oil
- Take Salt and pepper
- Prepare 2 leaves laurel
- Make ready 1 tsp curcumin
A creamy, extra smooth red lentil soup with a few ingredients that bring about the robust Greek flavors we love: - Aromatics: garlic, onion, and sweet carrots are sauteed in quality extra virgin olive oil until tender and fragrant. This red lentil soup is one of my all-time favorite dinners. Sautéed leeks and onions are combined with carrots, celery, crushed tomatoes, chicken broth, and red split lentils (which cook quickly!) to produce a hearty, thick lentil soup that is naturally gluten-free, nutritious, and filling. I have been looking for a traditional middle-eastern lentil soup for ages, and this one is PERFECT!
Instructions to make Red lentils soup:
- Gather the ingredients and boil in a small pot water for the dry mix of broth. In a medium heat for 3 min.
- Cut the onion and tomatoes.
- Leave tomatoes in a side and cook the onions with a tbsp of broth and the olive oil in medium heat.
- Add the tomatoes and the laurel and cook it till the tomatoes are half cooked. In medium to high heat.
- Then put the lentils, the rest of broth, curcumin, salt and pepper and cook it in medium heat for 10 min. Check if they are cooked depends the kind of lentils. If need more add some broth and keep it in the heat till it's done.
- When they are cooked close the heat and serve. You can add bit of dry chilli to spice up the taste. Enjoy!
Moroccan Red Lentil Soup is a comforting soup recipe. The warm, rich spices of cinnamon, coriander, cumin, paprika and tumeric mix together perfectly to create a flavorful soup. Today I write this post with a heavy heart because of what happened in Boston on Monday. 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.
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