Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, quick and easy red lentil soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Quick and easy red lentil soup is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Quick and easy red lentil soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
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To begin with this particular recipe, we must first prepare a few ingredients. You can cook quick and easy red lentil soup using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Quick and easy red lentil soup:
- Prepare 1 1/4 l home-made ham stock
- Prepare 1 carrot, diced small
- Prepare 1 stick celery, chopped small
- Prepare 1 onion, chopped small
- Prepare 175 g red lentils
- Make ready 1 ham stock cube
- Take A few small bits of ham, if you have any spare (optional)
- Get Ground black pepper
No crock pot or instant pot needed for this delicious Red Lentil Soup Recipe. Low-calorie, nutritious and perfect for meal planning. Made with red split lentils, carrots, broth, spices, tomato sauce, onion and garlic. I loved that this soup was so quick and easy.
Steps to make Quick and easy red lentil soup:
- Put all the ingredients except the pepper in a saucepan and bring to the boil, stirring to avoid sticking.
- Reduce to a simmer and cook for 20 minutes, stirring occasionally.
- Taste and season with pepper if wished. Salt should not be necessary with home-made ham stock.
- Serve piping hot with granary bread, crusty rolls or whatever you fancy!
Made with red split lentils, carrots, broth, spices, tomato sauce, onion and garlic. I loved that this soup was so quick and easy. It's a snowy Saturday, and I was enjoying a good book, wanted a bowl of soup, but didn't want to undertake a major project. I used a frozen Mirepoix mix for my veggies, added a bit of tomato paste, thyme and Old Bay seasoning, and tossed a handful of fresh spinach in at the end. Heat the stock in a large pan and add the lentils.
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