LENTIL SOUP WITH LEMON AND TURMERIC
This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It's savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to the soup.
Provided by Adam and Joanne Gallagher
Categories Soup
Time 1h
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
- Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
- Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
- Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, Fat 5.5g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 1155.9mg, Carbohydrate 45.3g, Fiber 8g, Sugar 5.2g, Protein 19.5g
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
LENTILS WITH LEMON
Steps:
- Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.
LENTIL SKILLET
Make and share this Lentil Skillet recipe from Food.com.
Provided by Jennifer D.
Categories One Dish Meal
Time 1h20m
Yield 1 Pot, 6 serving(s)
Number Of Ingredients 13
Steps:
- Make rice.
- Add lentils to about 1 quart of boiling water and simmer for 20 minute.
- Meanwhile, cut veggies.
- Drain lentils into colander and leave them out of pot.
- Add butter, beef, broth, celery, carrots, and garlic to lentil pot.
- Boil for 10 minute.
- Add lentils, salt, sugar, cumin, and pepper to pot.
- Bring to Boil, then turn down to simmer for 30 minute.
- Add Cider Vinegar.
- Serve with rice.
Nutrition Facts : Calories 301.7, Fat 16.3, SaturatedFat 7.1, Cholesterol 61.6, Sodium 896.2, Carbohydrate 16.4, Fiber 5.6, Sugar 4.4, Protein 21.7
LENTIL SOUP WITH CUMIN AND LEMON
Make and share this Lentil Soup With Cumin and Lemon recipe from Food.com.
Provided by momaphet
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils and combine them in a large pot with four cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat, and skim off any foam that may have formed on top.
- Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt, and cook slowly until the onion is soft, about 8-10 minutes. Add the chopped leeks and continue cooking for another twenty minutes, stirring often, until the leeks and onions are turning golden.
- Add the onions and leeks to the lentils, along with the diced sweet potato, carrots, celery, another 3 cups water, the remaining half a teaspoon of sea salt and a bay leaf. Simmer the soup gently, covered, for twenty minutes. Meanwhile, wash the chard, slice away the stems, and coarsely chop the leaves. Add the chard and simmer the soup another ten minutes.
- Lightly toast the cumin seeds in a dry skillet, then grind them in a mortar and stir them into the soup. Add the cilantro, parsley, a pinch of cayenne, and the vegetable broth. Heat everything together for a few minutes, then add lemon juice to taste.
- Drizzle some fruity green olive oil over each steaming bowl of soup as you serve.
Nutrition Facts : Calories 94.2, Fat 4.1, SaturatedFat 0.5, Sodium 41.8, Carbohydrate 14.1, Fiber 2.5, Sugar 4.2, Protein 1.8
CUMIN-SPICED RED LENTIL BURGERS
These hearty lentil burgers are so satisfying you won't miss the meat! Top with sprouts, tomato, or your favorite veggies.
Provided by ChefLaura
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h5m
Yield 8
Number Of Ingredients 19
Steps:
- Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat.
- Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet.
- Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.
- Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.
- Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 26.4 g, Cholesterol 52.1 mg, Fat 8.5 g, Fiber 4.9 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 862.1 mg, Sugar 5.3 g
CHICKPEA SALAD WITH CUMIN AND LEMON
Make and share this Chickpea Salad With Cumin and Lemon recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 17m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
- Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.
Nutrition Facts : Calories 467.6, Fat 21.4, SaturatedFat 4, Cholesterol 11.1, Sodium 1150.2, Carbohydrate 57.5, Fiber 10.1, Sugar 4.7, Protein 15.3
LENTIL PâTé WITH CUMIN AND TURMERIC
Lentils and curry flavors go together beautifully. This pâté tends to be dry if you overcook it, so remove it from the oven when it's just set, before the top cracks.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Place the lentils in a medium saucepan with the water and bay leaf. Cut the onion in half, and add one half to the pot along with the crushed garlic cloves. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 35 to 45 minutes until the lentils are tender. Remove the onion half, and taste and adjust seasoning. Drain and set aside.
- Preheat the oven to 350ºF. Butter or oil a 5-cup paté tureen or baking dish, or bread pan. Finely chop the other half of the onion. Heat the peanut or canola oil over medium heat in a medium skillet. Add the chopped onion and a pinch of salt. Cook, stirring often, until the onion is tender, about five minutes. Stir in the garlic and spices, and cook, stirring, until the mixture is fragrant and the spices are sizzling, about 30 seconds. Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes. Stir in the cilantro. Remove from the heat.
- Place the lentils and eggs in a food processor fitted with the steel blade. Turn it on, add the olive oil and lemon or lime juice and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish and cover tightly.
- Bake for 40 minutes until just set. Remove from the heat and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 1 gram, TransFat 0 grams
LENTIL SKILLET (WITH CUMIN AND LEMON)
Warm comfort food. Someone gave me this recipe years ago. To provide contrast, serve with something crunchy and/or something colorful. I tend to cut the recipe in half, and then use less olive oil and more cumin. Also I sometimes find the uncooked garlic a bit harsh; wilting it a bit in the bottom of the pan may be wise.
Provided by Chellerystick
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook lentils in water on stovetop for 45 minutes (30 minute for half recipe).
- Drain water. Add parsley and salt.
- Mix all other ingredients and add to lentils. Warm through.
Nutrition Facts : Calories 673.6, Fat 37.2, SaturatedFat 5.1, Sodium 407.9, Carbohydrate 62.9, Fiber 31.3, Sugar 2.5, Protein 25.7
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