tick blender to puree the soup or in a blender or
edium heat; cook carrots, onion, red pepper, garlic and ginger, stirring
Place the red lentils in a colandar and
Heat the oil in a soup pot over medium heat. Add
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.
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.
ompletely softened.
Let the soup cool for about 5-10
Melt butter in soup pot over medium heat. Add
inutes.
Puree half the soup using an immersion or regular
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.
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.
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.
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.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
br>First, re-constitute the soup with an equal amount of
o cool.
Rinse your red lentils thoroughly in a sieve
Put all of the ingredients EXCEPT the cumin, turmeric, cayenne, garam masala, and lemon juice into a large pot and bring to a boil.
Lower the heat and let simmer for 45-60 minutes or until all of the lentils have dissolved. Red lentils only take about 25 minutes but pigeon peas and channa dal take longer.
Add the lemon juice and cumin, turmeric, cayenne, and garam masala, stirring in well. Turn off the heat.
Serve with toasted pita triangles or oyster crackers and enjoy.
he lemon juice into the soup and season with salt and
Heat a large saucepan over medium heat. Cook curry paste, stirring, for 1 min, or until fragrant. Add tomatoes, stock, carrot, celery, potato and zucchini. Bring to a boil then reduce heat and simmer, covered, for 5 mins.
Add lentils to soup mixture and return to a boil. Reduce heat and simmer for 10 mins, or until lentils are just tender. Add peas and return to a boil. Reduce heat and simmer until peas are just tender.
Remove soup from heat and stir in yogurt and cilantro. Serve.