Recipe Yellow Lentil Soup
Remove the lentil mixture from heat and purée using a hand held immersion blender or in batches in the regular blender.
Recipe yellow lentil soup. Cook stirring occasionally for 40 minutes. Heat 3 tablespoons olive oil in a large pot or dutch oven over medium high heat until shimmering. In a small saucepan over medium low heat heat extra virgin olive oil.
Cook until fragrant about 1 minute. Bring soup to a simmer and cook for about 10 minutes or until thickened. Empty the onion mixture into a small bowl.
Add the garlic 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon dried thyme and 1 2 teaspoon kosher salt. Add to the onions and spices along with the 3 cups stock if you prefer a thicker soup add less. Season to taste with salt and pepper.
Add yellow onion and saute stirring occasionally for 5 minutes. In a large pot over medium low heat combine red orange lentils long grain rice water and salt. Pour over the chicken stock and add the bay leaf and cumin.
Add the garlic and cumin and sauté for 1 more minute. In a 4 quart dutch oven sauté bacon until crisp remove to drain on paper towels with a slotted spoon. Add the yellow lentils and stir for a minute coating in the olive oil.
Gently sauté the onion for 5 6 minutes or until translucent. Add remaining ingredients and bring to boil. Heat up a saucepan on medium heat and add the olive oil.