Lentil Soup With Cumin And Lemon Recipes

LENTIL SOUP WITH CUMIN AND LEMON

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.

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.