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
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
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 LENTIL SOUP
Provided by Molly Wizenberg
Categories Soup/Stew Vegetarian High Fiber Dinner Lunch Curry Chickpea Lentil Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
- Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
- Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
- Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
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BEST LENTIL SOUP RECIPE - COOKIE AND KATE
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4.9/5 Calories 367 per servingCategory Soup
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
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5/5 (312)Total Time 45 minsCategory Soup
- Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
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