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1. burntmyfingers.com › 2023/03/26 › recipe-melissaRecipe: Melissa Clark’s Red Lentil Soup - Burnt My Fingers

   burntmyfingers.com › 2023/03/26 › recipe-melissa

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   Mar 26, 2023 · Melissa Clark's Red Lentil Soup is nourishing, easy, quick and cheap... no wonder she makes it the same way every time.

2. cooking.nytimes.com › recipes › 1016062Red Lentil Soup Recipe - NYT Cooking

   cooking.nytimes.com › recipes › 1016062

   Feb 16, 2024 · This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown...

   • 5/5
   • Total Calories: 294

   • Category: Easy, Lunch, Quick, Appetizer

3. www.goodmorningamerica.com › food › storyMelissa Clark shares easy instant pot lentil soup and mac and ...

   www.goodmorningamerica.com › food › story

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   • Creamy Macaroni and Cheese
   • Red Lentil Soup
   • Savory Gruyère Bread with Ham

   Time: 30 minutes Yield: 4 servings Why make macaroni and cheese in an electric pressure cooker when it’s so easy to do on the stove? You’re not necessarily going to save any time with this method, but cooking it all in one pot does make things more convenient. Plus, the cream cheese in the sauce makes this version particularly rich and creamy. Ingr...

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   Time: 30 minutes Yield: 2 to 4 servings Ingredients 4 tablespoons extra-virgin olive oil 1 onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin ¾ teaspoon kosher salt, plus more to taste ½ teaspoon ground turmeric ¼ teaspoon freshly ground black pepper Pinch of ancho or New Mexico chile powder or cayenne pepper, ...

   See full list on goodmorningamerica.com

   Ingredients 4 tablespoons (½ stick / 56 grams) unsalted butter, melted and cooled, plus more for the pan 2½ cups (325 grams) all-purpose flour, plus more for the pan 1½ teaspoons baking powder 1 teaspoon fine sea salt ½ teaspoon baking soda 1 cup (180 grams) coarsely chopped ham 3 tablespoons thinly sliced scallions, white and green parts (optional...

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4. People also ask

   Does Melissa Clark add more water to red lentil soup?

   • *Melissa Clark adds 2 more cups of water to the 4 c stock, which we think is way too much. Without extra water, it’s the perfect pea soup texture. But add more if you like and adjust the seasoning if you do. Loading... Melissa Clark's Red Lentil Soup is nourishing, easy, quick and cheap... no wonder she makes it the same way every time.

   Recipe: Melissa Clark’s Red Lentil Soup - Burnt My Fingers

   burntmyfingers.com/2023/03/26/recipe-melissa-clarks-red-lentil-soup/

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   How long does it take to make lentil soup?

   • Joseph De Leo for The New York Times. Food Stylist: Monica Pierini. This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless.

   Red Lentil Soup Recipe - NYT Cooking

   cooking.nytimes.com/recipes/1016062-red-lentil-soup

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   How do you cook red lentil soup in a pressure cooker?

   • Melissa Clark's red lentil soup recipe. Using the sauté function, heat 3 tablespoons of the oil in the pressure cooker. When it is hot, stir in the onion and sauté until golden, about 5 minutes. Stir in the garlic, tomato paste, cumin, salt, turmeric, black pepper, and chili powder, and cook until fragrant, another 2 minutes.

   Melissa Clark shares easy instant pot lentil soup and mac and cheese

   www.goodmorningamerica.com/food/story/melissa-clark-shares-easy-instant-pot-lentil-soup-69638238

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   How do you make lentil soup in a crock pot?

   • Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.

   Red Lentil Soup Recipe - NYT Cooking

   cooking.nytimes.com/recipes/1016062-red-lentil-soup

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5. www.nytimes.com › 2008/01/09 › diningA Lentil Soup to Make You Stop, Taste and Savor - The New ...

   www.nytimes.com › 2008/01/09 › dining

   Jan 9, 2008 · By Melissa Clark. Jan. 9, 2008. FOR years it seemed that everyone I knew had a special lentil soup recipe, one that sustained them and kept them warm all winter long. I had flirted with...

6. cooking.nytimes.com › recipes › 1019943-easy-lentil-soupEasy Lentil Soup Recipe - NYT Cooking

   cooking.nytimes.com › recipes › 1019943-easy-lentil-soup

   This is my new go-to lentil soup recipe with a few tweaks. Add sauteed chopped carrot and celery, and increase the amount of garlic and lemon juice at the end. Tastes rich and meaty, especially...

   • 4/5
   • Servings: 4-6

   • Category: Dinner, Lunch, Weekday, Main Course
   • Total Calories: 307

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8. relishingit.com › recipes › red-lentil-soup-with-lemonRed Lentil Soup with Lemon | Relishing It

   relishingit.com › recipes › red-lentil-soup-with-lemon

   This is an incredible soup from Melissa Clark’s “In the Kitchen with a Good Appetite“. My in-laws gave me this fantastic new cookbook by the prolific (29 cookbooks!), highly-talented New York Times culinary columnist.

9. ninainthekitchen.com › 2024/04/03 › red-lentil-soupRed Lentil Soup | nina in the kitchen

   ninainthekitchen.com › 2024/04/03 › red-lentil-soup

   Apr 3, 2024 · Ingredients. 3 tablespoons olive oil. 1 large onion, chopped. 2 cloves garlic, minced. 1-3 tablespoons tomato paste. 1 teaspoon cumin. 1-2 dashes cayenne or chili powder. 1/2 teaspoon black pepper. Salt. 3 carrots, peeled and diced. 4 cups chicken or vegetable broth. 2 cups water. 1 cup red lentils. 1/4 -1/3 cup fresh lemon juice.