Best Hueys Red Lentil Soup Recipes

Red Lentil Soup image

Provided by duonyte

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)

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.

Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2

Authentic Egyptian Red Lentil Soup image

Provided by the80srule

Categories Lentil

Time 50m

Yield 3 servings (a lot), 3 serving(s)

Number Of Ingredients 11

1 small onion, finely chopped
1 cup red lentil
3 3/4 cups vegetable stock
1 teaspoon salt
1 dash pepper
3/4 teaspoon cumin
1/2 teaspoon turmeric
2 tablespoons chopped cilantro
1 dash cayenne
2 teaspoons lemon juice
olive oil, to drizzle

Steps:

In a large saucepan, put the onion, lentils, veggie stock, the salt and pepper, and simmer about 30 minutes or until the lentils have really softened and somewhat disintegrated.
Add some water if the soup needs thinning.
Stir in cumin, turmeric, cilantro, cayenne, and lemon juice.
Drizzle some olive oil on to your liking and serve with toasted pita triangles.