Red lentils

[Anonymous]

Milk Street's Red Lentil Soup with Alleppo Pepper is so, so good and couldn't be simpler.

[Anonymous]

Anonymous wrote:There's a red lentil soup in the NYT top 50 list that came out recently. I bookmarked it to try because it looks pretty simple to make and aside from the lentils it's all ingredients I have on hand.

Here's a gift link:
https://cooking.nytimes.com/recipes/1016062-red-lentil-soup?unlocked_article_code=1.PE4.f-3x.v-oZxW2b6Mrv&smid=ck-recipe-iOS-share

So good and fast and not many ingredients

[Anonymous]

Anonymous wrote:

Anonymous wrote:There's a red lentil soup in the NYT top 50 list that came out recently. I bookmarked it to try because it looks pretty simple to make and aside from the lentils it's all ingredients I have on hand.

Here's a gift link:
https://cooking.nytimes.com/recipes/1016062-red-lentil-soup?unlocked_article_code=1.PE4.f-3x.v-oZxW2b6Mrv&smid=ck-recipe-iOS-share

So good and fast and not many ingredients

I love this soup! I make it once a month. I do add in more garlic and spice, because I think it needs it, and I don’t do the blending— prefer chunkier. But the recipe itself is a great base.

[Anonymous]

Anonymous wrote:

Anonymous wrote:There's a red lentil soup in the NYT top 50 list that came out recently. I bookmarked it to try because it looks pretty simple to make and aside from the lentils it's all ingredients I have on hand.

Here's a gift link:
https://cooking.nytimes.com/recipes/1016062-red-lentil-soup?unlocked_article_code=1.PE4.f-3x.v-oZxW2b6Mrv&smid=ck-recipe-iOS-share

So good and fast and not many ingredients

this is the one I always make. I always double it. The lemon added really makes it!

[Anonymous]

Sometimes I make a quick lazy soup with a bag of red lentils, cube of vegetable bullion, small can of el pato mexican jalapeño-tomato sauce, and a can of coconut milk.
Add the cans when the lentils are done. Good with some frozen chopped spinach stirred in or chopped tomato, and lemon on the side.

[Anonymous]

Red lentil soup: chopped carrot, onion with minced garlic. Sautee in olive oil till soft. Add washed lentils and bouillon of choice plus water. Cooke until lentils are soft. Add salt, pepper to taste. Puree. Squeeze of lemon. And serve

[Anonymous]

Anonymous wrote:

Anonymous wrote:This has been a hit in my house:

https://rainbowplantlife.com/dal-palak/

18 freaking ingredients - ugh

Yummmmm!!! That’s how you can tell it’s authentic and it will be good. Thanks for this recipe!

[Anonymous]

Anonymous wrote:I make Lebanese style lentil soup.

Recipe please??

[Anonymous]

Anonymous wrote:Melissa Clark's red lentil soup is a family favorite

+1 love this soup and it's so easy to make.

[Anonymous]

Anonymous wrote:Sometimes I make a quick lazy soup with a bag of red lentils, cube of vegetable bullion, small can of el pato mexican jalapeño-tomato sauce, and a can of coconut milk.
Add the cans when the lentils are done. Good with some frozen chopped spinach stirred in or chopped tomato, and lemon on the side.

Going to try this. I don't have the el pato thingie but I do have regular tomato sauce and smoky chipotle sauce.

[Anonymous]

If in NW DC (Cleveland Park), try Dolan Uyghu owned by Hamid Kerim. Provides delicious Uyghur food (& educates the world about the plight of the persecuted Uyghur people in China). Dolan uses red lentils for their soup which is prepared vegetarian, blended, and creamy.

[Anonymous]

I hate their mushy texture. I have tried them many times because so many seem to love them but I still find them off putting.