Lemony Lentil Soup Recipe 45 Recipes

LEMONY LENTIL SOUP

Steps:

• 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.
• Remove lentil soup from heat; transfer half of soup to a blender and process until smooth. Return blended soup to pot. Stir in lemon zest and juice, pepper, and remaining 1 teaspoons salt. Serve soup topped with crispy kale and several grinds of pepper.

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.

LEMONY LENTIL CHARD SOUP

Steps:

• Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 45 minutes, or until the lentils are tender.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leek and sauté for a few minutes until it begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy.
• Once lentils are just tender, add the saucy veggies, remaining salt, chard or spinach, zaatar, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes.
• Stir in the lemon juice and garlic, ladle into bowls, and serve with lemon slices to garnish.

LEMON LENTIL SOUP

Steps:

• Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
• Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
• Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

LEMONY LENTIL SOUP

Steps:

• Rinse and drain chard.
• Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
• Set aside.
• Coarsely chop cilantro and set aside.
• Rinse lentils, then drain.
• In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
• Reduce heat and cover, simmering for 20 minutes.
• Meanwhile, heat oil in small iron skillet over medium-low heat.
• Add onion and garlic.
• Cook, stirring occasionally, until soft and golden (15-20 minutes), adding finely chopped cilantro during the last
• five minutes of cooking.
• Set aside.
• Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
• Stir in salt, pepper, cumin, and lemon juice.
• If desired, thin soup with 1 cup more water.
• Makes 6 servings.