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
SPINACH, LEMON AND LENTIL SOUP
This recipe was shared with me by my one of my dearest friends. My husband & I have duplicated the recipe many times since our first tasting and it's received many great reviews! This recipe can be altered for a vegetarian's meal.
Provided by Ennoia
Categories Lemon
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Prepare your ingredients.
- Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
- When the oil is hot add the leeks and garlic to be sauteed.
- Saute them until the leeks are clear.
- Turn down the heat to low-- very low.
- Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).
- Add the lentils at this point; continue simmering for 10 minutes.
- Just before you are about to serve dinner, add in the spinach and lemon juice.
- The longer the spinach is in the soup, the more it will be wilted.
- It is best added to the soup minutes before you are about to serve it.
- Garnish the soup with a lemon wedge and a dollop of sour cream.
- **This soup could also easily be prepared in a crock pot!
- **This recipe also doubles well!
Nutrition Facts : Calories 156.7, Fat 2, SaturatedFat 0.4, Cholesterol 1.8, Sodium 121.3, Carbohydrate 26.3, Fiber 8.6, Sugar 2.6, Protein 9.2
GREEK LENTIL AND SPINACH SOUP WITH LEMON
Adapted from "The Dairy Hollow House Soup and Bread Cookbook" by the indomitable Crescent Dragonwagon (not her birth name, obviously). I use a sweet potato instead of the butternut, as I am more likely to have those on hand and they are easier to peel and to scale down for fewer servings. I also use homemade chicken stock in lieu of veggie stock, as my freezer is always loaded with it, but you would get good results even with plain water. Use chard in place of spinach, if you like. Serve as an entree with a Greek salad and some good bread. NOTE: when I first made this, I weighed out a pound of mixed colors of lentils, in an effort to use some up. It came out VERY thick, like porridge, so I had to add extra liquid. For that reason, I recommend using less than the pound of lentils called for; somewhere between 1/2 and 3/4 pound should work well.
Provided by zeldaz51
Categories Spinach
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
- Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
- Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
- Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.
Nutrition Facts : Calories 319.1, Fat 4.8, SaturatedFat 0.7, Sodium 92.8, Carbohydrate 58.6, Fiber 16.2, Sugar 7.6, Protein 16.2
LENTIL SOUP WITH SPINACH AND LEMON (ADS BI HAMUD)
A rich lentil soup recipe which I've adapted from an online Jamie Oliver recipe, and posted here in response to a Forum request for a lentil soup recipe without tomatoes. The preparation and cooking times below do not include the one hour required for soaking the lentils.
Provided by bluemoon downunder
Categories Lemon
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
- Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
- Sauté the onions and garlic in oil until soft, add the flour and stir well.
- Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
- Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
- Serve very hot.
Nutrition Facts : Calories 366.5, Fat 10.4, SaturatedFat 1.4, Sodium 137.2, Carbohydrate 50.3, Fiber 23.4, Sugar 3.9, Protein 21.6
More about "lemony lentil soup with spinach recipes"
SPINACH, LENTIL AND LEMON SOUP RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
GREEK LENTIL AND SPINACH SOUP WITH LEMON
From washingtonpost.com
LENTIL SPINACH SOUP WITH LEMON - THE LEMON BOWL®
From thelemonbowl.com
LENTIL SPINACH SOUP WITH LEMON - HEALTHY FLAVORFUL RECIPE - TORI …
From toriavey.com
4.9/5 (54)Calories 354 per servingCategory Soup
LENTIL SOUP WITH LAMB- HARIRA - JAMIE GELLER
From jamiegeller.com
LEMONY LENTIL & CHICKPEA SOUP FROM DOWNSHIFTOLOGY - RECIPE ON ...
From niftyrecipe.com
LEMONY LENTIL SOUP WITH SPINACH RECIPE | YUMMLY
From pinterest.com
GREEK LENTIL & SPINACH SOUP WITH LEMON | SHE'S NOT COOKIN'
From shesnotcookin.com
LEMONY LENTIL SOUP | OLIVE & MANGO
From oliveandmango.com
LEBANESE STYLE LEMONY BROWN LENTIL, POTATO AND SPINACH SOUP
From cookpad.com
LEMONY LENTIL & SPINACH SOUP RECIPE - FOOD.COM
From food.com
VEGAN RED LENTIL SOUP (GLUTEN-FREE, DAIRY-FREE) | FOODTALK
From foodtalkdaily.com
LEMONY LENTIL-SPINACH STEW RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
LENTIL AND SPINACH SOUP WITH LEMON - THE GREEK FOODIE
From thegreekfoodie.com
RED LENTIL SOUP WITH LEMON RECIPE | MYPLATEAPP.COM
From cychealth.qc.to
THIS GREEK LENTIL AND SPINACH SOUP RECIPE IS SO GOOD ONE NURSE HAS …
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love