Step-by-Step Guide to Prepare Perfect Green Lentil Soup

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, green lentil soup. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

This amazing green lentil soup recipe is bursting with rich and bold flavors from ground spices Oh, lentil soup! All I need in the world is a good bowl of soup, and a crusty. I preset Vegan Green Lentil Soup Recipe in this video. I show how to make this homemade and healthy vegetable soup in an easy way.

Green Lentil Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Green Lentil Soup is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook green lentil soup using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Green Lentil Soup:

1. Take Red bell pepper
2. Take White or yellow onion
3. Take Whole chives
4. Get cumin
5. Make ready or 3g of Green lentils
6. Take Salt
7. Prepare garlic (optional)
8. Get tomato or tomato paste (preferably without peel)
9. Prepare Water to cover ingredients
10. Get Chicken bouillon (optional)
11. Take Sofrito cooking base
12. Prepare Green peas
13. Take diced peeled carrots
14. Get green beans
15. Take yellow squash (calabaza)
16. Take sweet corn

This warm, aromatic lentil soup has a nice subtle heat on the finish. The spiced browned butter adds a nutty and fragrant note to the dish. Yellow lentils turn into mush when pressure cooked but can be used to make creamy soups or to thicken stews. A favorite green lentil soup topped with a curried brown butter drizzle, and pan-fried paneer cubes.

Instructions to make Green Lentil Soup:

1. Rinse lentils then add to pot with enough water to cover completely.
2. Add red pepper (roughly chopped in large pieces), onion (cut in half), garlic, chicken bouillon, whole chives, tomato (whole or paste), salt
3. Stir, combing ingredients then Bring to a simmer, cover, and let cook for 20 minutes.
4. After 20 minutes, lower flame to Med low and remove onion, whole tomato, chives, and red pepper from pot and set aside to mix in blender.
5. Stir lentils and taste water to check if desired salt level has been achieved. If not, we can add more salt after blending remaining ingredients.
6. Take ingredients we set aside (red pepper, tomato, chives, onion) and add to blender (or food processor) and make a purée with these ingredients. Add salt if desired then add purée back to lentils stirring to combine and simmer on medium for another 20 minutes or until lentils are at desired tenderness.
7. Serve with rice or bread!

Yellow lentils turn into mush when pressure cooked but can be used to make creamy soups or to thicken stews. A favorite green lentil soup topped with a curried brown butter drizzle, and pan-fried paneer cubes. One of my favorite cold-weather soups - green lentils (or split peas), topped with a curried brown. Purée the soup using an immersion blender, or transfer it in batches to a blender or food processor. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for some of the lentils, add a stick of celery.

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