Best 4 Red Lentil And Tomato Soup Recipes

PERSIAN-STYLE RED LENTIL AND TOMATO SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
• Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
• Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
• Using an immersion blender or regular blender, puree half the soup, return to the pot.
• Add sumac and parsley/other herbs, cook 5 minutes longer.
• Serve hot with bread and a dollop of yogurt (optional).

SPICED TOMATO AND RED LENTIL SOUP

Steps:

• Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
• Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.

RED LENTIL AND TOMATO SOUP

Steps:

• In a large saucepan heat oil and saute onion, garlic and spices.
• Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil.
• Reduce heat and simmer for 15 minutes.
• Add zucchini and salt and simmer for a further 5 minutes.

LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP

Steps:

• Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
• Add oil.
• Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
• Stir in the lentils.
• Stir in the tomatoes and peppers.
• Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
• Use a stick blender or liquidize in batches.
• Serve with coriander or parsley as garnish.