LENTIL STOUP WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a soup pot or Dutch oven over medium-high heat. Melt the butter into the oil. Add the mushrooms and cook until browned, 12 to 15 minutes. Add the shallots and garlic and season with salt and pepper. Add the sherry and bay leaf and cook for a few more minutes. Stir in the chicken stock, lentils and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
- Stir in the spinach to wilt it, and add the lemon zest, nutmeg, and salt and pepper to taste.
- Warm the bread on a griddle and brush with melted butter. Ladle the soup into bowls and top with a dollop of yogurt, if desired. Serve with the bread.
- Cook's Note: You can make the soup ahead of time and store it in the refrigerator. Reheat over medium heat, and add the spinach, lemon zest and nutmeg before serving. You can substitute pita chips for the bread.
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
LIBYAN LENTIL SOUP
Make and share this Libyan Lentil Soup recipe from Food.com.
Provided by Dienia B.
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine lentils, water, garlic, carrots, onion, tomato, cumin and salt.
- Cook until thick and mushy.
- For garnish, fry onions in olive oil until dark and crispy, stirring constantly to prevent burning.
- Put soup in bowl; top with onion; and squeeze lemon on top.
- Can put olive oil on top if you want.
- Can serve with flatbread.
LIBYAN SOUP
Make and share this Libyan Soup recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to a simmer and cook for 45 minutes.
- Add orzo and chickpeas and cook 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, then serve.
Nutrition Facts : Calories 279.9, Fat 13.6, SaturatedFat 4.3, Cholesterol 27.2, Sodium 206.4, Carbohydrate 28.7, Fiber 4.4, Sugar 5.1, Protein 11.7
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