Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lentil soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lentil Soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Lentil Soup is something which I’ve loved my entire life.
Don't settle for bland Lentil Soup! Make it right and you'll have everyone begging for seconds….and thirds… This lentil recipe is one of the best nourishing, simple dishes you can make with dried lentils. This lentil soup is easy to make and tastes incredible!
To get started with this particular recipe, we must prepare a few components. You can cook lentil soup using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lentil Soup:
- Get 12 oz package of lentils
- Make ready 15 oz can diced tomatoes
- Prepare 1 bunch kale
- Prepare 64 oz chicken or vegetable stock
- Prepare salt/ pepper
This is the best lentil soup plus prep is quick and it's so easy to make! It's packed with fresh veggies, zesty Italian flavors and plenty of protein rich lentils. Turkish Vegetable Lentil Soup Recipe - Traditional Turkish Red Lentil. If you want a lentil soup that will quickly become a family favorite, I highly recommend giving it a try.
Steps to make Lentil Soup:
- Add your stock to a big pot and cook Lentils in it according to package.
- Add kale and diced tomatoes last 15 min of cooking.
- I add the juice from the can but if you want it less tomato tasting only add half of the juice.
- Add salt and pepper to taste. I like to top off with parmesan cheese as well.
The original recipe was my grandmother's, and it actually won first prize when she entered it at a. Lentils are protein-rich and make for great soups, which are so perfect for chilly winter nights. Which Lentils Are Best for Lentil Soup? I chose French green lentils, also known as le Puy, grown in a region of central France, for this recipe. They are small and dark—almost purple in.
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