Lebaneselentilsoup Recipes

Steps:

• Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
• Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
• Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

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.

Steps:

• Heat oil in a pan and gently fry the chopped onions for 5 minutes.
• Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
• Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
• Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
• No blending is necessary unless you want it really smooth.
• Serve with chunks of crusty bread.

Steps:

• Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.
• Process until mixture forms a paste.
• Set aside.
• Sauté onions in 1/4 cup of olive oil until light brown.
• Add lentils and mix.
• Cook on medium heat for a few minutes.
• Add cinnamon and water.
• Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
• Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
• and cook, uncovered, on low heat until lentils are creamy.
• Add lemon juice and continue cooking, uncovered, for 10 minutes.
• (Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot.

Steps:

• In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
• Add the garlic and cook for 1 more minute.
• Add the water, stock, lentils, and spices, and bring to a simmer.
• Cook, covered, until the lentils are tender, 30 to 40 minutes.
• In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
• In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
• Transfer the cooked spinach to a plate and set aside.
• Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
• Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
• Add more lemon if you like, or pass around wedges at the table.
• Ladle into bowls and top with cilantro.