Red Lentil Butter Bean Soup Recipes

Steps:

• Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
• Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
• Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
• Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
• Add the drained butter beans to the pan and heat gently.
• Season with salt and freshly ground black pepper and ladle into bowls.
• Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Steps:

• Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
• Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
• If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer., Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
• Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.