This gorgeous, hearty soup didn’t look or even taste like it contained lentils. Then I learned that these were red lentils, rather than their green or brown cousins. The original recipe also ...
Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.
In this vegetarian version of a popular Malagasy recipe, lentils are cooked ... The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and ...
Add the spices and cook through for 2 more minutes. Add the tomato purée, lentils and vegetable stock. Bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the cream and season ...