Best Lentil Soup Recipe Ever

Best Lentil Soup Recipe Cookie and Kate

WebMar 24, 2020 · Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat …

Rating: 4.9/5
1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

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Heart Healthy Mediterranean Vegetable Lentil Soup

WebDec 11, 2018 · Turn the heat up to high and bring the soup to a boil. . Add the lentils, peas, and kale or other greens if using. Let the soup come …

Rating: 4.3/5(55)
1. Heat the oil in a stockpot over medium high heat.
2. Sauté the onions, garlic, celery, carrots, and parsnips for about 10 minutes or until they start to turn golden.
3. Add the pesto and spices and stir to combine.
4. Add the stock and tomatoes. Turn the heat up to high and bring the soup to a boil.

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The Best Lentil Soup Nora Cooks

WebAug 2, 2022 · Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has …

1. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
2. Now add the can of tomatoes (with juices), lentils, vegetable broth, cumin, coriander and smoked paprika. Stir to incorporate everything.
3. Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened. For a creamier texture, use an immersion blender to blend a few times in the pot. Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth and then return to the pot.
4. Stir in the spinach and lemon juice. It will only take a minute for the spinach to wilt. Season with salt to taste.

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