Mahas Lentil Soup Recipes

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:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Steps:

• In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
• Add carrots and garlic and cook 2 to 3 minutes.
• Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
• Add lentils and stir well to coat.
• Add water to cover the ingredients by 3 inches (about 8 cups).
• Stir in cumin.
• Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
• Season with approximately 1 Tbs. salt.
• Add Swiss chard and cook about 10 minutes.
• Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
• In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
• Add pasta to soup and cook about 8 minutes.
• Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.

Steps:

• In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.