Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese Foodie On

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Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes. Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup. Add all remaining ingredients except the lemon and salt. Stir.

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In a large ceramic or cast iron pot, heat 2 tablespoon olive oil. Add the chopped onions and sautee until golden brown. Add the garlic, all the spices, dried mint, sugar and flour. Cook for about 2 minutes on medium heat stirring regularly. Now add the broth and water.

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Instructions. Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well. Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).

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Start by adding the extra virgin olive oil to a large pot on medium heat. Add the onions, garlic, carrots, and sweet potato. Cook for about 5-6 minutes or until the vegetables are tender and onions are translucent. Now, add the lentils, stock, cumin, coriander, and paprika. Season with salt and pepper.

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Instant Pot directions. Use the Saute function to saute the onion, garlic, carrot and celery. Then add the lentils, broth, water, tomato paste, and bay leaf and lock the lid. Pressure Cook on high for 7 minutes. Allow the pressure to release naturally, then season to taste with salt and pepper.

That Vegetarian Shiitake Greek Red Lentil Soup

Add the onion, carrots, and celery and sauté for 10 min. Add the garlic and continue to cook for 1 minute. Add the oregano, cumin, red lentils, chickpeas, quinoa, tomatoes, and vegetable broth and bring to a boil. Simmer for 15-20 min. Add the red wine vinegar and kale and stir.

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Sauté for 1-2 min. Add the carrots and celery and sauté for 3-5 minutes. 2. Stir and add the lentils, mix well. 3. Add the tomatoes and softly smash them with your spoon. Mix well. 4. Add vegetable stock, mix all very well, bring to a boil, and lower heat to a minimum. Simmer for 45 minutes or so.

Greek Red Lentil Soup Lisa and Frances Cook

How to make Greek Lentil Soup: Heat olive oil in a large dutch oven over a medium high heat. Add onion, celery, red pepper, and carrot. Saute 2-3 minutes until veggies begin to soften. Add garlic. Saute 30 seconds. Add remaining ingredients up to the red wine vinegar. Bring to a boil. Lower heat to simmer.

Greek Red Lentil Soup Lisa and Frances Cook

Drain and rinse the par-boiled lentils in a strainer and set aside. Heat olive oil in a large soup pot. Add the diced leeks, onions, carrots, and celery and saute until tender (about 10 minutes) To the pot, add the tomato paste and crushed garlic as well as the chopped rosemary, oregano, salt and pepper.

That Vegetarian Shiitake Greek Red Lentil Soup

To cook on the stove top: In a large soup pot, place the lentils, onion, garlic, bay leaf, olive oil, salt and pepper. Top the soup ingredients with the tomato sauce and water and bring the pot to a boil. Lower the temperature to low and place a lid on the soup pot.

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Add onion and garlic, and sauté until golden, about 4 minutes. Step 2. Stir in tomato paste, cumin, ¼ teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer. Step 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low.

Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese Foodie On

This Greek style red lentil soup is full of bold flavor and can be on your table in under 30 minutes. Red lentils are combined with onions, carrots, garlic and tomato puree and then seasoned with cumin, oregano, thyme and crushed red pepper. The finishing touch of bright lemon juice and tangy feta makes this soup one of my absolute favorites!

That Vegetarian Shiitake Greek Red Lentil Soup

Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes. Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be 'reddened', then add 1 tablespoon.

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Check for seasoning, add salt and pepper if desired; Once the soup is cooked, divide into soup bowls, add 1/2 to 1 tablespoon of extra virgin olive oil to each soup, 1 teaspoon of red wine vinegar and 1 teaspoon of crumbled feta; Add some chopped parsley for garnish; You can also add a little bit of dried oregano (Greek would be best);

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This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!👉 FULL RECIPE: http://bit.ly/TMD-Greek-Lentil-Soup.

Recipe for KidFriendly Red Lentil Soup

Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn. Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked. Remove from heat.