high heat.
Now for the technique (blender-free):
ok the mixture, stirring, for 1 minutes. Add the
arrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes
Place the red lentils in a colandar and
Heat the oil in a soup pot over medium heat. Add
In a large pot heat the oil and saute the onion for 3 minutes. Add the garlic and saute an additional minute.
Stir in the tomato paste, cumin, salt, pepper and cayenne and cook for an additional 2 minutes.
Add the broth, lentils and carrot. Bring to a boil then lower the heat and simmer for 30 minutes - until the lentils and carrot are soft. Taste and adjust the seasoning as needed.
Use an immersion blender to puree the soup. Add the lemon juice and cilantro and serve.
he pot, and let simmer for 25-30 minutes or until
Place oil in a sauce or soup pot on medium heat.
After 2 minute put roughly chopped garlic in and saute until they just start to turn brown.
Add lentils cumin nutmeg and coriander and mix into oil for about a minute Add water and put on high heat until it boils.
Keep on medium heat for 30 minute Add salt, squeeze lemon and serve piping hot.
Put all ingredients in crock pot except cumin & cinnamon. Cook for 8-10 hours. Add cumin & cinnamon. Use immersion blender to make the soup smooth. I did this while the soup was in the crock pot so that it wouldn't cool off. You can blend it as smooth or a chunky as you like.
Heat oil in pan, add onion, coriander and cumin; cook, stirring, until onion is soft. Add kumara, lentils, water and crumbled stock cubes.
Bring to the boil and simmer, covered, for about 30 minutes or until kumara is tender.
Blend soup, in batches, until pureed.
Return to pan, stir over heat until heat until hot. Stir in soy sauce. Serve with a dollop of sour cream or yoghurt.
Cheers, Doreen. Doreen Randal, Wanganui, New Zealand.
Presoak lentils in 3 times amount of water. Bring to a boil, reduce heat and simmer 90 minutes.
Please drained presoaked lentils in crock pot.
Add vegetables, water and seasonings.
Cook on low 8-12 hours.
Serve as is, or add about a cup of cream for a lovely creamed soup.
aute carrots, cabbage and leeks for 4 minutes; stirring frequently.
Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.
Add chicken cubes, lentils, and tomato paste.
Turn the heat on high and add 8 cups of water and bring to a boil.
Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
Serve warm with Italian crusty bread or flatbreads.
umin and mustard seed; cook for 1 minute or until seeds
arrots.
Cook, stirring often for 5 minutes.
Add paprika
Melt butter in soup pot over medium heat. Add
In a saucepan, soften the onion, garlic and carrot in the butter.
Add the curry powder and cook for 1 minute.
Add the ginger, broth, coconut milk and tomato paste.
Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
Serve with pan-fried flatbread.
In a large saucepan, put the onion, lentils, veggie stock, the salt and pepper, and simmer about 30 minutes or until the lentils have really softened and somewhat disintegrated.
Add some water if the soup needs thinning.
Stir in cumin, turmeric, cilantro, cayenne, and lemon juice.
Drizzle some olive oil on to your liking and serve with toasted pita triangles.
inutes.
Puree half the soup using an immersion or regular
in a large pot, saute celery and onion in the oil until tender.
add ginger, cinnamon, turmeric, vegetable broth, tomatoes, lentils, and garbanzo beans.
bring to a boil, reduce heat to low, cover, and simmer for 45 minutes or until lentils are tender, stirring occasionally.
right before serving, add cilantro and lemon juice.
add salt to taste.