Lentil Soup With Lime Juice Recipes

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.

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 the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

Steps:

• Place first 7 ingredients in 3q pot and bring to boil over medium heat. Skim off foam, cover, and boil gently until lentils are soft. Between 30 and 60 minutes.
• Place green chilies and 1c of soup into food processor and puree. Return to pot. Wipe processor clean.
• Put bell pepper and carrot into processor and pulse until finely chopped. Add to soup.
• Bring soup to boil for no longer than 1 minute (so bell pepper and carrot remain crisp). Taste for seasoning and texture.
• Stir in olive oil and lime juice.
• Warm through and serve.

Steps:

• Shred the duck meat and set aside for Duck Sandwich, recipe follows or another dish, reserve 1 cup for soup garnish. Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes. Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender. Strain the stock into a pot and bring up to a boil. Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes, and chives.
• Shred the duck meat and set aside for Duck Sandwich, recipe follows or use in another dish, reserve 1 cup for soup garnish.
• Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes.
• Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender.
• Strain the stock into a pot and bring up to a boil.
• Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes and chives.
• Put the palm sugar, water and star anise in a medium saute pan over high heat and bring to a boil. Once the palm sugar has dissolved, add the lime juice. Reduce the mixture to a thick, syrup-like consistency.
• Add the mango and chile flakes and season with salt, cook for 5 to 7 minutes, until the mango has become tender and the juices have reduced.
• Put the onions in a bowl, add the salt and toss. Allow the salted onions to sit for 10 minutes. Rinse the salted onions under cold water, drain, and lay over a dry towel. Once dry, return the onions to the bowl and add the red wine vinegar and toss to coat and pickle the onions.
• Preheat the oven to 375 degrees F.
• Put the duck meat and baguette on a tray, heat until the meat is warmed through and the baguette is lightly toasted.
• Put the baguette on a cutting board, layer the shredded duck meat over the bottom of the baguette, followed by the mango chutney, salted pickled onion, chives, cilantro and mint. Season with salt and pepper, put the top of the baguette over top, cut into portions and serve.

Steps:

• Melt butter in soup pot over medium heat. Add onions and celery; cook until onions are translucent, about 4-6 minutes.
• Add bay leaf, cumin and garlic, cook 1-2 minutes until fragrant. Add lentils and coat evenly with butter, cook 4-5 minutes, stirring frequently.
• Add 6 cups broth. Bring to simmer and stir often so lentils don't scorch. Cook soup until lentils begin to dissolve and begin to look like a pureed soup. Add additional broth as needed to adjust consistency.
• Season to taste with fresh squeezed lime juice, salt and pepper. Stir in cilantro or parsley. Serve!

Steps:

• Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
• Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
• Add the sultanas and cook for a further 10 minutes.
• Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
• Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
• Serve with warm chapatis.

Steps:

• The night before, wash the lentils and let soak overnight covered in cold water.
• Next day, drain the lentils.
• In a large dutch oven or soup pot, saute the diced bacon until golden brown.
• Add sliced onions and diced carrots and saute until the onions are golden.
• Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
• With a grater, grate the peeled potato into the lentil mixture.
• Add the ham bone.
• Simmer, covered, for about 3 hours. The lentils should be tender.
• Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
• To serve at once, add the lemon juice and enjoy!
• To serve the next day, refrigerate soup adn then add the lemon juice and reheat.