Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red lentil and garlic soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Red lentils are perfect for weeknights, or whenever you're in a hurry to get a meal on the table. Due to how they're processed, de-husked, and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole. This red lentil soup recipe was developed through pure necessity.
Red lentil and garlic soup is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Red lentil and garlic soup is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have red lentil and garlic soup using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Red lentil and garlic soup:
- Get 1 cup red lentil
- Get 1 medium size onion chopped fine
- Get 2 garlic pods chopped fine
- Prepare 1 Tbsp red wine vinegar
- Take 1 bay leaf
- Prepare 5 cups vegetable stock
- Make ready 1 medium size carrot chopped fine
- Take 2 Tbsp olive oil
- Get Pinch dried marjoram
- Make ready Pinch black pepper powder
- Prepare Salt as per taste
This flavorful roasted garlic lentil soup tastes like it's been cooking all day, but cooks up in less than an hour. Last week I was ready to put all my coats away and pull out my shorts and then the weather went and got super chilly on us. Return the reserved lentils to the soup. Now comes the arduous chopping part of the recipe.
Steps to make Red lentil and garlic soup:
- Wash the Dal and set aside, chop the onions, carrots, garlic and set aside
- In a deep rimmed bowl add the vegetable stock and add dal, chopped onions, chopped garlic, chopped carrots, bay leaf, olive oil and heat on low flame for 1 hour. In between keep stirring so that the surface doesn’t burn
- Once dal is cooked and the soup is thick, remove from heat and set aside. Remove bay leaf and add Red wine vinegar, marjoram, salt and pepper and stir
- Garnish with mint leaves l. Enjoy hot with a bun
Peel the red onions, halve and thinly slice them. I tend to follow the sun around the house each day. From room to room, not unlike a cat. I used red lentils, but as you can see in the photo, the soup is actually more yellow-orange than red. Red lentils (unlike black lentils, or lentils du Puy, or yellow split peas) collapse and.
So that is going to wrap it up with this exceptional food red lentil and garlic soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
