LENTIL SOUP WITH LEMON
Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!
Provided by Jodi
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
- Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
- Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
- Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 37.7 g, Cholesterol 5.6 mg, Fat 16.2 g, Fiber 16.3 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 1247.1 mg, Sugar 5.3 g
LEBANESE LEMON LENTIL SOUP
This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.
Provided by Debra Fox Sullivan
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h5m
Yield 10
Number Of Ingredients 18
Steps:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
- Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 37.8 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 13.9 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 755.2 mg, Sugar 2.2 g
CURRIED RED LENTIL SOUP WITH LEMON
I got this recipe from Vegetarian Times and it is very delicious! No skimpin on flavor with this recipe! It is also very, very hearty! This soup will warm you up on a chilly day or keep it light enough on a hot day! Enjoy!
Provided by Marly Deschauer
Categories Vegetable
Time 55m
Yield 3 quarts approx, 2 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
- 2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
- 3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
- 4. Season with salt and pepper to taste and stir in lemon.
LEMON CURRY LENTIL SOUP
I went on a camping excursion and everyone chipped in with fresh produce to have a community stew. This is what happened in one of the pots, well the best i can to recreate it anyhow. I did not make this at the camp out but asked what the lady did. To the best of my memory this is as good as it gets. This came out tasty but probably way less curry than she added. This was my first time to use curry in my cooking so I went very light with it because it is not my favorite flavor. I hope you guys like this I think it is a nice summer soup.
Provided by rusted_essence
Categories Lentil
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- cut sweet potatoes into coins about 1/2" thick then quarter them, cut up carrots and throw into pot
- Chop the rest of the veggies, I did the squash like the taters.
- add liquid and half of both onions and garlic salt and pepper and squeeze one lemon into the pot.
- boil until tender (about an hour).
- add all other ingredients and squeeze the juice from the other two lemons.
- cover but tilt lid so steam can escape some.
- 20 minutes and soup's on!
Nutrition Facts : Calories 281, Fat 2.4, SaturatedFat 0.4, Sodium 78.1, Carbohydrate 57.4, Fiber 14.2, Sugar 15.9, Protein 15.2
RED LENTIL SOUP WITH LEMON
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. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Provided by Melissa Clark
Categories dinner, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially 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. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams
LENTIL CURRY SOUP
This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips.
Provided by Emily
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
- Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 32.8 g, Fat 3.5 g, Fiber 10.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 249.9 mg, Sugar 3.2 g
CURRIED RED LENTIL SOUP WITH TOASTED COCONUT
Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you're feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.
Provided by Colu Henry
Categories dinner, easy, lunch, quick, weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
- Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
- While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
- Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 915 milligrams, Sugar 4 grams, TransFat 0 grams
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