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
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
LEMON GARLIC LENTIL SOUP
A tangy delight. This is a hearty soup, great for fall and winter. The recipe is inspired by a soup I had at a Mediterranean restaurant. If you like lemons and garlic, you will love this! I use split Urad Dal (lentils that are split and skinned), because I have an 8 pound bag of them, but you could also use regular lentils.
Provided by Chef Doodle
Categories Clear Soup
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to directions. Drain.
- In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
- In skillet, sauté celery, carrots and garlic. for 2-3 minutes. Add spinach and sauté for another 1-2 minutes.
- Add vegetable mixture and pasta to dal. Simmer 5 minutes.
- Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!
Nutrition Facts : Calories 240, Fat 3.2, SaturatedFat 0.5, Sodium 26.9, Carbohydrate 44.4, Fiber 13.7, Sugar 1.7, Protein 12.5
LEMON LENTILS
Provided by Food Network
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat 3/4 cup of the oil in a large, deep saucepan over medium-low heat. When hot, add the sliced onions and cook stirring until they soften. Add the cinnamon, lentils, and ginger to the pan and cook, stirring often, about 10 minutes. Add the stock and 5 cups hot water, salt to taste, and cayenne pepper. Bring to the boil, then simmer about 10 minutes. Add the lemon juice and squeezed shell and cook about 50 minutes longer, stirring often. Heat the remaining 1/2 cup oil in a small pan and add the chopped onion, garlic, chile, and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot.
GARLICKY LENTIL SOUP
Categories Soup/Stew Garlic Vegetarian Quick & Easy Lentil Thyme Parsley Gourmet
Yield Makes about 3 cups, serving 2
Number Of Ingredients 8
Steps:
- Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
- Serve soup drizzled with oil and vinegar.
GARLIC LENTIL SOUP
This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson
Provided by Sackville
Categories Lentil
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
- Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
- Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
- You can thin the soup out if you like with a little stock or water before serving.
- To freeze: Freeze in a rigid container.
- To reheat: Thaw and heat through.
TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN
Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
- Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
- Stir in the lemon juice, taste, and reseason if necessary.
- Ladle into soup bowls and drizzle with olive oil to serve.
- Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
- Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.
LEMON LENTIL SOUP
Loaded with protein-rich lentils, this hearty soup is rooted in the old-fashioned goodness of leeks, parsnips, celery and carrots. "The addition of lemon juice transforms what might otherwise be an everyday soup into something out of the ordinary," writes Jean Rowlings of Saskatoon, Saskatchewan.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes. , Stir in lemon zest, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice.
Nutrition Facts : Calories 248 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 14g fiber), Protein 14g protein. Diabetic Exchanges
LEMON LENTIL SOUP
Make and share this Lemon Lentil Soup recipe from Food.com.
Provided by bggio
Categories Lentil
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Presoak lentils and rinse or directly boil.
- Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.
- Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
- Add wine and deglaze pan; add tomatoes and lemon rind.
- Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.
Nutrition Facts : Calories 257.4, Fat 5.1, SaturatedFat 0.7, Sodium 256.1, Carbohydrate 38.5, Fiber 12.9, Sugar 2.5, Protein 15.2
FRENCH LENTIL SOUP
Categories Soup/Stew Blender Bean Onion Tomato Vegetable Appetizer Quick & Easy Lentil Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
VEGAN LENTIL SOUP W LEMON AND GARLIC
An easy and tasty soup made with lentil and vegetables. Use a gluten-free vegetable stock if you wish this soup to be suitable for a gluten-free diet. Garlic and lemon add great flavour. Garnish with a couple of thin slices lemon and chopped fresh flat-leaf parlsey. Based on a soup from "The Ultimate Book of Vegan Cooking". Just use one lemon if you prefer a milder lemony taste to your soup
Provided by Jubes
Categories Grains
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
- Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
- Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
- Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
- Remove the bay leaves.
- Squeeze the juice from the remaining lemons, then stir into the soup.
- Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
- Transfer the blended soup back to the pan.
- Stir in the cumin, tobasco or cayenne and season to taste.
- Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.
Nutrition Facts : Calories 425.4, Fat 12, SaturatedFat 1.7, Sodium 60.9, Carbohydrate 68, Fiber 13.6, Sugar 4.2, Protein 19.3
EASY LENTIL SOUP
The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large pot or Dutch oven, heat oil over medium heat. Add carrots, celery, onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes longer.
- Add tomatoes with their liquid, breaking them up with a large spoon. Add water and lentils, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 30 minutes. Just before serving, stir in vinegar.
Nutrition Facts : Calories 295 g, Fat 6 g, Protein 17 g
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- Preheat oven to 425°F. Heat 1 tablespoon oil in a large pot over medium-high. Add onion, carrots, and garlic; cook, stirring often, until vegetables are soft, about 6 minutes. Stir in coriander, chili powder, and turmeric and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils and bring to a boil. Reduce heat to medium-low; simmer, uncovered, until lentils are tender, about 15 minutes.
- Meanwhile, place kale on a large rimmed baking sheet; sprinkle with teaspoon salt and drizzle with remaining 1 tablespoon oil. Massage kale until evenly coated; spread in an even layer. Bake, flipping once, until crisp and lightly browned, about 5 minutes per side.
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