Lemon Lentil Stew Recipes

LENTIL SOUP WITH LEMON

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.

LEMON LENTIL STEW

Steps:

• Rinse off the barley and let it soak in a cup of water overnight.
• Preheat the oven to 350°F.
• Place the chicken breast in a baking dish. Zest one lemon on top of the chicken and squeeze all of the juice over it.
• Bake the chicken for approximately 30 minutes or until done (this is for boneless skinless chicken breast, adjust cook time if using chicken with bones).
• Shred the chicken into small pieces and set aside.
• Sauté the onion in a large pot with the olive oil for about five minutes.
• Rinse the lentils and add them to the pot.
• Drain the barley and add it to the pot. Squeeze the second lemon into the pot (be careful not to add any seeds!).
• Add in the chicken broth, diced tomatoes, oregano, parsley, and four cups of water. Mix the contents and bring them to a boil.
• Turn down the heat and simmer for 30 minutes, stirring occasionally.
• Add in the shredded chicken breast and carrots and simmer for another 5 minutes.