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RED LENTIL SOUP WITH SPINACH

This scrumptious, Center Jap impressed Lentil Soup, made with pink lentils, turmeric, spinach, carrots and lemon will exceed your expectations. It’s golden in coloration, and really straightforward to make and leftovers are freezer-friendly.


I really like lentils and lentil soup. One in all my go-to’s are my Rooster and LentilSoup. I needed to recreate a lentil soup I had at a Persian restaurant and knew this could be wonderful! Instructions included for Dutch oven or Immediate Pot!


I examined this recipe a couple of instances to get the consistency excellent on the range and within the Immediate Pot. Since I had a lot soup, my daughter Karina introduced some to her boyfriend and he went loopy over it! Since I made a lot, I froze the leftovers so now I’ve soup for one more evening. This tastes simply nearly as good heated up for leftovers the subsequent day.

Suggestions:

  • For a thicker soup, puree half of the soup with an immersion blender for a creamier texture.

Anytime I convert a range prime recipe to the Immediate Pot, use 1/four cup much less broth since there isn’t any evaporation.




Crimson Lentil Soup

This scrumptious, Center Jap impressed Lentil Soup, made with pink lentils, turmeric, spinach, carrots and lemon will exceed your expectations. It’s golden in coloration, and really straightforward to make and leftovers are freezer-friendly.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 cloves of garlic, finely chopped
  • 16 ounces (2 1/Three cups) pink or yellow lentils (I used pink)
  • eight cups of hen or vegetable broth
  • 1 teaspoon turmeric
  • 1 half of teaspoons floor cumin
  • 1/four cup recent chopped flat-leaf parsley
  • 2 cups (2 oz) child spinach
  • Juice of half a lemon

DIRECTIONS:

STOVE DIRECTIONS:

  1. Warmth the oil in a big pot or Dutch oven over medium warmth, add the onions and carrots and saute till smooth, about 5 to six minutes, stirring.
  2. Add the chopped garlic, turmeric and cumin and proceed cooking for two – Three minutes extra.
  3. Stir within the lentils, add the broth and convey to a boil, cut back warmth and prepare dinner coated on low for about 30 minutes, stirring sometimes till thickened. Take away from warmth.
  4. Toss in parsley, spinach and stir in lemon juice and serve.

INSTANT POT DIRECTIONS:

  1. Press saute and add the oil to the insert, add the onions and carrots and saute till smooth, about 5 minutes, stirring.
  2. Add the chopped garlic, turmeric and cumin and proceed cooking for two – Three minutes. Press cancel.
  3. Add the lentils and broth, cowl and prepare dinner on excessive strain 15 minutes. Pure or fast launch.
  4. Toss in parsley, spinach and stir in lemon juice and serve.

NUTRITION INFORMATION

Yield: eight servings, Serving Dimension: 1 1/four cups

  • Quantity Per Serving:
  • Freestyle Factors: 1
  • Factors +: 6
  • Energy: 255 energy
  • Whole Fats: 3g
  • Saturated Fats: 0g
  • Ldl cholesterol: 0mg
  • Sodium: 590mg
  • Carbohydrates: 40g
  • Fiber: 16g
  • Sugar: 3.5g
  • Protein: 17g

 

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