How To Make Red Lentil Soup | One Pot Soup Recipe | Veg Lentils | Healthy Soup Recipe | Upasana
Red Lentils Soup Recipe | How To Make Veg Soup | Vegetable Soup Recipe | Instant Soup Recipe | Healthy Soup | Easy Lentils Soup | Lentils Soup | Basic Soup Recipe | Middle Eastern Lentil Soup | Veg Soup Recipe | Homemade Soup | Soup Recipe | Quick & Easy | Rajshri Food
Learn how to make Red Lentils Soup at home with our chef Upasana.
Red Lentils Soup Ingredients:
- 3 tbsp Olive Oil
- 1 Onion (chopped)
- 4-5 Garlic Cloves (crushed)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 2 Carrots (sliced)
- 3 Tomatoes (chopped)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dried Basil Leaves
- 1/2 tsp Oregano
- 1/4 tsp Dried Thyme
- 1 tsp Red Chilli Flakes
- 1/4 tsp Black Pepper Powder
- 1 tsp Salt
- 1/4 tsp Kashmiri Red Chilli Powder
- 1 cup Red Lentils (washed)
- 5 cups Vegetable Stock
- Spinach Leaves
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Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe and the Middle East.
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.
Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.[6] Hippocrates prescribed lentils for patients with liver ailments |
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The best of all lentil soups! ????????
Spicy Lentil Soup I The Buddhist Chef
This spicy lentil soup is a flavorful and hearty one-pot dinner! You don’t need to add a thing but your favorite pita or freshly-baked bread. Because lentils pack lots of protein and fiber, they make a great substitute for meat.
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ROASTED TOMATO, PEPPER AND LENTIL SOUP with lots of flavour and depth | Veg Soup | Food with Chetna
This is a warming, comforting and absolutely delicious soup to be enjoyed piping hot. So much flavour is added with the roasted vegetables and the lentils, finished with mascarpone cheese for the depth and creaminess.
You can also find the full recipe on my website, here:
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
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Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
How to Make Easy Red Lentil Soup with North African Spices
Test cook Erin McMurrer uncovers the secrets to the ultimate Red Lentil Soup with North African Spices.
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Turkish LENTIL SOUP — Ezogelin Corbasi. Recipe by Always Yummy!
Ezogelin Soup (Ezogelin çorbası) is a traditional soup of Turkish cuisine. Ezogelin soup, also known as Bride's Soup, is a lentil soup that is very popular in the Middle Eastern countries due to its simplicity in preparation and delicious taste. The main ingredients include red lentils, bulgur, onions, garlic, and spices, with some recipes including rice. Ezogelin soup is typically served hot, garnished with a slice of lemon and sprinkled with mint, paprika, or sumac. It is a highly nutritious soup with a rich and flavorful taste, making it an excellent choice for those who want to try something new and delicious.
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Cooking time: 40 minutes
Servings: 5
Calories: 44 kCal
✅ Ingredients:
* red lentils - 10.5 oz | 300 g
* bulgur - 3 oz | 100 g
* vegetable oil - 1 tbsp
* butter - ⅔ oz | 20 g
* onion - 3 oz | 100 g
* garlic - 2 cloves
* juice of ½ lemon
* green onion – 2 stalks
* chili flakes to taste
* tomato paste - 2 tbsp
* boiling water - 1.5 l
* salt – to taste
* ground black pepper – to taste
* paprika to taste
* dried mint to taste
✔︎ You will need:
• stockpot
• blender
• carving board
???? Preparation:
1. Rinse the red lentils and bulgur in cold water and drain.
2. Finely chop the onion and mince the garlic.
3. In a stockpot, heat the cooking oil and add the butter. Fry the chopped onion over medium heat for 3 minutes.
4. Add the garlic, sweet paprika, dried mint, chili flakes, and ground black pepper. Fry for 1 minute. Then add the tomato paste and fry for another minute
5. Add the rinsed lentils and bulgur to the saucepan. Pour in hot water, bring to a boil, then reduce the heat to low and cook covered for 30 minutes, stirring occasionally to prevent sticking.
6. Season with salt to taste, add the lemon juice, and cook for another minute.
7. Turn off the heat and let the soup cool slightly. Blend it with a blender or leave it unblended if desired. If needed, add more water and simmer for a less thick consistency.
8. Serve the Turkish Ezogelin Soup hot, garnished with fresh herbs, sweet paprika, and dried mint. Add lemon juice to taste.
❗️Advices:
1. For a richer flavor, replace the water with broth.
2. Add salt and spices to taste, and you can also add thyme and sumac.
3. If the soup is too thick, add more water and simmer for two minutes.
4. Lemon juice can be added gradually if not everyone prefers a sour taste in soups.
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