Time 45m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender. When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
In a saucepan, heat the olive oil. Add the chopped onion and chile peppers and saute for a few minutes. Add the plum tomatoes and juices from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, and season with salt and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.
Time 50m Yield 6 Number Of Ingredients 12 Steps:
In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened. Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender. Stir in tomatoes. Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf.
Time 30m Yield 2 to 4 servings Number Of Ingredients 8 Steps:
In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.
Time 45m Yield 7 Number Of Ingredients 9 Steps:
Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender. Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Heat the oil in a large saucepan over medium heat. Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened. Rinse and drain the lentils, picking them over for any foreign matter. Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt. Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender. you can now puree the soup if you prefer it smoother or leave it as it is. Season well with salt and pepper before serving. Garnish each serving with a sprinkling of fresh parsley.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In a large soup pot, saute the onions on medium-low until soft. Add the minced garlic and saute until fragrant, being careful not to brown it. Add the dried lentils, basil and oregano, paprika (to taste) and saute a little longer, until fragrant. Stir in the can of diced tomatoes and add water or chicken stock to cover the beans about 1 or so inches, depending on how thick you want the soup. Add brown sugar, red wine vinegar and carrot, if using. Boil the soup until the lentils have softened to a satisfactory texture. Add water/stock if necessary. Remove approximately 2 cups of soup and, using a handblender or foodprocessor, purify the soup. Add the sour cream to this mixture, stir until smooth and and return to main pot. Salt and pepper to taste.
Time 1h30m Yield 4 servings Number Of Ingredients 13 Steps:
Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.
Yield 4 servings Number Of Ingredients 12 Steps:
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed. To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges. Do Ahead Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
