Favorite Lentil Soup Recipes

Steps:

• Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
• Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
• Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
• Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

Steps:

• Put water and lentils in large pot. Bring to boil and then simmer for 20 minutes stirring occasionally, till lentils are tender.
• When this is almost done, saute onion, garlic and carrot till onion is slightly golden. Add this to the soup after it has simmered for 20 minutes Also add the spices and boullion and simmer for 5 minutes.
• Take off heat and add the lemon juice.
• Stir and serve.
• We love to eat this with pita bread and have dates for dessert. The perfect meal!

Steps:

• Sauté onions in olive oil until soft.
• Add carrots, marjoram and thyme, then sauté for an additional 5 minutes.
• add wine, canned tomatoes, broth and lentils. Bring to a boil, cover and simmer for 1 hour or until the lentils are tender.
• Add salt and pepper to taste along with chopped parsley. Simmer a couple of minutes.
• Serve with grated cheddar cheese on top.
• To make vegetarian use vegetable broth. To make this a vegan dish, skip the cheddar cheese.