Nyt Recipe For Red Lentil Soup
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Red Lentil Soup With Lemon Recipe Red Lentil Soup Lentil Recipes Nyt Cooking
Red Lentil Soup With Lemon Recipe Recipe Red Lentil Soup Nyt Cooking Lentil Soup
1Saute onion and garlic for a few minutes in oil until golden brown.
Nyt recipe for red lentil soup. Cover and simmer until lentils and vegetables are tender 30. Ingredients 3 tablespoons olive oil more for drizzling 1 large onion chopped 2 garlic cloves minced 1 tablespoon tomato paste 1 teaspoon ground cumin ¼ teaspoon kosher salt more to taste ¼. Bring to a boil reduce heat and simmer for about 20 minutes until the lentils are soft.
Cover and simmer for 1-12 hours. Spices give the soup depth and heat if you go with chiles. Stir with a wooden spoon every so often to make sure the lentils arent.
Cook briefly stirring until wilted. Add the onion and carrots and cook for about 5 minutes over medium heat stirring frequently. The cooking is painless.
Bring to a boil. Tomatoes pickled peppers or vegetables citrus or yogurt lend a bit of zip. Once the red lentils are cooked blend the soup until smooth.
Stir in tomato paste cumin salt black pepper and chile powder. Add the tomatoes and lemon pepper to taste and cook for a further 10 minutes. Mix plain vegan yogurt with harissa and lemon juice in a bowl then season generously with salt and pepper to taste.
Pour in the chicken stock red lentils bulgur rice tomato paste paprika cayenne pepper and mint to the tomato mixture. When the lentils are cooked blend the soup add the lime juice and check the seasoning. Add the stock either up to the maximum 1600-1800g for a Soup maker or the full 1 Litre of stock if you are cooking this in a saucepan.
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