Red Lentil Soup With Rosemary And Feta Recipes

Steps:

• Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
• Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

Steps:

• In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
• Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
• Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
• Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Steps:

• Heat oil over medium-high flame in large pot.
• When the oil is heated, add onions and saute until translucent.
• Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
• Add remaining ingredients, except for spinach.
• Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
• Add spinach and cook for 5 more minutes.
• Adjust salt to taste.
• Allow to sit for 15 minutes before serving.

Steps:

• Rinse lentils and set aside to drain.
• Heat oil and saute onion until translucent.
• Add garlic, carrot, parsnip, peper, chillies, herbs and bay leaf. Stir well.
• Saute until starting to soften.
• Add lentils and broth and boil until lentils are tender and sweet potato is cooked.
• Remove bay leaf and puree soup.
• Add lemon zest and juice and salt and pepper to taste.
• Serve with feta cheese sprinkled on top.

Steps:

• In a large pot, heat oil over high heat until hot
• Add onion and garlic and saute until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
• Add broth, water, lentils, and carrots.
• Bring to a simmer, partially cover pot
• Simmer at medium-low until lentils are soft, about 30 minutes.
• Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
• Stir in lemon juice and cilantro, reheat if necessary before serving.