Best 3 Smoky Red Lentil Soup With Cheddar Toasts Recipes

RED LENTIL SOUP

Steps:

• Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
• Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
• Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
• Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
• Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
• Note: A spoonful of plain yogurt is a nice addition.

SMOKY RED-LENTIL SOUP WITH CHEDDAR TOASTS

Steps:

• Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.
• Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.
• Serve soup with Cheddar toasts.

ANGRY RED LENTIL TORTILLA SOUP

Steps:

• Campsite Instructions:
• Leave tortillas out a few days at room temperature, or on the trail, to allow them to dry out and become crispy.
• Place cooking vessel on camp stove over medium to medium-high heat. Add olive oil. Add onion, carrot, garlic, and habanero, cook until onions are caramelized. Add red lentils and toast for about 30 seconds.
• Add the water and cover the pot with a lid or camp plate. (I never bring a lid for a camp stove, a plate works great and then it's nice and hot to put your food on and saves weight.)
• Simmer the soup until lentils are tender, about 15 minutes, stirring occasionally to keep the lentils from sticking.
• Mash the soup with a fork or wooden spoon against the sides of the pot, breaking up some of the lentils to thicken the soup. Season with salt and pepper.
• Rip up the tortillas and place in the bottom of 2 serving bowls or cups. Ladle soup over the tortillas and garnish with chives, cheese and lime wedges.