Vegan Lentil Soup W Lemon And Garlic 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.

VEGAN LENTIL SOUP W LEMON AND GARLIC

Steps:

• Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
• Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
• Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
• Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
• Remove the bay leaves.
• Squeeze the juice from the remaining lemons, then stir into the soup.
• Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
• Transfer the blended soup back to the pan.
• Stir in the cumin, tobasco or cayenne and season to taste.
• Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.

GARLICKY LENTIL SOUP

Steps:

• Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely pur e mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
• Serve soup drizzled with oil and vinegar.