#redlentildelight

[lewd-boots]

This Turkish Lentil Soup with Fresh Mint is a comforting and nutritious dish perfect for chilly days. The combination of red lentils, vegetables, and aromatic spices creates a hearty soup that is both flavorful and satisfying. Fresh mint adds a refreshing twist to the traditional recipe.

Ingredients: 1 cup red lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 potato, diced. 4 cups vegetable broth. 1 tablespoon tomato paste. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons fresh mint leaves, chopped.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until translucent. Add diced carrot and potato. Cook for a few minutes until slightly softened. Add red lentils, vegetable broth, tomato paste, ground cumin, and paprika. Season with salt and pepper. Bring the soup to a boil, then reduce heat and simmer for about 20-25 minutes or until lentils are tender. Using an immersion blender or regular blender, blend the soup until smooth. Stir in chopped fresh mint leaves and let the soup simmer for another 5 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with additional mint leaves if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

kristin henry

[konnestra2]

A hearty and nutritious stew featuring the earthy flavors of red lentils, sweet potatoes, and kale, complemented by the warmth of ginger and the creaminess of coconut milk.

Ingredients: 1 cup red lentils. 2 medium sweet potatoes, peeled and diced. 1 bunch kale, stems removed and leaves chopped. 1 can 400ml coconut milk. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 teaspoon ground turmeric. 1 teaspoon cumin powder. 4 cups vegetable broth. Salt and pepper to taste. 2 tablespoons coconut oil.

Instructions: Coconut oil should be heated over medium heat in a big pot. Cook the chopped onions until they become tender. Add the grated ginger and minced garlic, and saut for an additional minute. Add the cumin powder and ground turmeric, and cook for one more minute. Add the red lentils, chopped sweet potatoes, and vegetable broth. Heat until boiling. Lentils and sweet potatoes should be soft after 15 to 20 minutes of simmering, covering, and cooking. Add the coconut milk and thoroughly mix. To taste, add salt and pepper for seasoning. When the kale is wilted, add it to the pot, cover it, and simmer it for a further five to seven minutes. Serve hot and adjust the seasoning as necessary. If desired, garnish with lime wedges or fresh cilantro.

Prep Time: 15 minutes

Cook Time: 35 minutes

ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA

[willleite]

A hearty and tasty vegan lentil soup made with red lentils, fragrant herbs, and a hint of lemon for a cool feeling.

Ingredients: 1 cup red lentils. 4 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon turmeric. 1/4 teaspoon black pepper. Salt to taste. Juice of 1 lemon. 2 tablespoons chopped fresh cilantro or parsley, for garnish.

Instructions: Rinse the lentils under cold water and drain. Place all ingredients except lemon juice and cilantro in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender. Stir in lemon juice just before serving. Garnish with chopped cilantro or parsley. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

China Express