Spicy Red Lentil Soup

 Ingredients:

1/2 onion, roughly chopped
2 cloves garlic, chopped
2 carrots, diced
1 teaspoon oil
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon paprika
a pinch of cinnamon
1 tomato, diced
vegetable stock
1/2 cup passata
1 cup red lentils
salt and black pepper, to taste
lemon wedges
cilantro, chopped
red pepper flakes
yogurt

Cook the onion, garlic, and carrot in the oil and add the spices. Cook for a minute and add the tomato. When tomato is wilted pour in the stock and passata along with the red lentils. Cook until lentils are tender.

Transfer to a blender and puree until smooth. Return to saucepan and add salt, pepper, and lemon.

Garnish with cilantro, red pepper flakes, and yogurt before serving.

Lentil and Spinach Soup

Ingredients:

1 tablespoon oil
2 carrots, medium dice
1 onion, chopped
2 cloves garlic, minced
1 teaspoon aleppo pepper
2 teaspoons cumin
2 teaspoons paprika
1/4 cup tomato puree
2 roma tomatoes, diced
1-1/2 cup red lentils
3-4 cups vegetable stock
baby spinach
salt and black pepper, to taste
1 lemon, cut onto wedges
1/2 cup greek yogurt
1 teaspoon garlic powder
1/2 tablespoon olive oil

Cook carrots, onion, and garlic in the oil and add aleppo pepper, cumin, paprika, and tomato puree. Cook until aromatic and add the tomatoes, lentils, and stock.

Simmer until lentils are tender. Season with salt and pepper.

Combine yogurt with garlic powder, olive oil, and a pinch of salt and pepper.

Divide spinach among the bowls and ladle the soup over. Top with a dollop of the yogurt and lemon wedges.

Turkish Red Lentil Soup

Ingredients:

1 tablespoon oil
1/2 onion, diced
1 carrot, diced
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon mint
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon aleppo pepper
4 cups vegetable stock
1 cup red lentils
salt, to taste
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon aleppo pepper

Cook onion in the oil and add the carrot. When they are moderately tender, add the seasonings.

Add the stock and lentils, cover, and bring to simmer. Cook until lentils are tender and add salt to taste.

Meanwhile, combine olive oil, paprika, an aleppo pepper.

Ladle soup into bowls. Drizzle spiced olive oil over the soup. Serve with a wedge of lemon and fresh mint.

Red Lentil Potato Soup

Ingredients:

1 tablespoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 large rib celery, chopped
1 carrot, diced
1 russet potato, diced
1 cup red lentils
4 cups vegetable stock
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
juice of 1/2 small lemon
salt and black pepper

Cook onion and garlic in the oil and add celery and carrot. Cook until tender then add potato, lentils, and stock. Simmer 40 minutes until potatoes and lentils are cooked through. Transfer to blender and puree until smooth. Return to saucepan and season with cumin, cayenne, salt, and pepper. Stir in lemon juice after removing from heat.

Garnish with croutons or roasted chickpeas.

Yemisir Wot

Ingredients:

2 tablespoons oil
1 onion, finely chopped
berbere spice, to taste
1 tablespoon ginger, minced
2 cloves garlic, minced
1 cup red lentils
salt, to taste

Cook onion in the oil and add berbere, ginger, and garlic. Stir until aromatic. Add lentils and water. Cover and cook until lentils are tender and stew is thickened, about half an hour. Season with salt.

Serve with injera.

Red Lentil and Spinach Masala

Ingredients:

1-1/2 teaspoons cumin
1-1/2 teaspoons coriander
1 inch ginger, minced
1 teaspoon red pepper flakes
1 tablespoon smoked paprika
2 teaspoons garam masala
1 teaspoon salt
1 tablespoon coconut oil
2 tablespoons tomato paste
1/2 cup cilantro, minced
1 small red onion, chopped
2 cloves garlic, minced
1 can fire roasted tomatoes
8 ounces coconut milk
2/3 cup red lentils
2 handfuls spinach

Cook cumin, coriander, ginger, garlic, red pepper, paprika, and garam masala in the oil. Add red onion and cook for an additional 2 minutes. Stir in salt and tomato paste. Then add tomatoes, coconut milk, and lentils. Cover and cook until lentils are tender. Stir in spinach and cook until wilted. Remove from heat and stir in cilantro.

Serve with basmati brown rice or millet and a dollop of greek yogurt.

Red Lentils with Coconut and Kale

Ingredients:

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric
1 onion, thinly sliced
2 cloves garlic, minced
1 inch garlic, minced
2 red chiles, thinly sliced
2 cups vegetable stock
14 ounces coconut milk
2 cups red lentils
1/4 cup cilantro, chopped
4 cups kale, chopped
1 teaspoon lemon juice

Cook cumin, fennel seeds, and turmeric in oil until fragrant. Add onion, garlic, ginger, and half the peppers.

Add vegetable stock, coconut milk, lentils, and half the cilantro. Cover and bring to a simmer.

Add the kale and lemon juice and spoon into bowls.

Garnish with caramelized onions if desired, remaining peppers and cilantro, and lemon wedges.

Power Red Lentil Soup

Ingredients:

4 cups vegetable stock
2 cups red lentils, soaked in water
2 large carrots, chopped
1 cup butternut squash, cut into small cubes
1 onion, cut into 6 wedges
2 sprigs thyme or rosemary
2 bay leaves
paprika, to taste
a pinch of nutmeg, to taste (optional)
1 avocado, cut into cbubes

In a saucepan, combine stock, lentils, carrots, squash, onion, bay leaf, and thyme. Cover and simmer for half an hour. Remove bay leaf.

Blend mixture half at a time then bring back to the saucepan. Add paprika. Bring to simmer.

Garnish each bowl with avocado and a dash of nutmeg.