Easy Lemon Lentil Soup Recipes

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LEMON LENTIL SOUP



Lemon Lentil Soup image

The original Greek recipe is rich, lemony, and satisfying but so is this version with fresh lemons, cashew cream, and hearty red lentils.

Provided by AR Cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

cooking spray
4 carrots, peeled and chopped
2 stalks celery, chopped
¾ teaspoon ground coriander
4 cups vegetable broth
1 cup red lentils, rinsed and drained
¼ cup fresh lemon juice
3 tablespoons unsalted raw cashews
1 ½ cups chopped spinach
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 29 g, Fat 3.1 g, Fiber 7.3 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 390.7 mg, Sugar 5.7 g

RED LENTIL SOUP WITH LEMON



Red Lentil Soup With Lemon image

This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Provided by Melissa Clark

Categories     dinner, weeknight, soups and stews, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro

Steps:

  • In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  • Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  • Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  • Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  • Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams

15-MINUTE LENTIL SOUP



15-Minute Lentil Soup image

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 9

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

Steps:

  • In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g

LENTIL SOUP WITH LEMON



Lentil Soup with Lemon image

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

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper
⅛ teaspoon chili powder, or to taste
1 (32 ounce) carton chicken broth
1 cup red lentils
1 large carrot, diced
2 tablespoons lemon juice, or to taste
3 tablespoons chopped fresh cilantro
4 teaspoons extra-virgin olive oil for drizzling
1 pinch chili powder

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

LEMON GARLIC LENTIL SOUP



Lemon Garlic Lentil Soup image

A tangy delight. This is a hearty soup, great for fall and winter. The recipe is inspired by a soup I had at a Mediterranean restaurant. If you like lemons and garlic, you will love this! I use split Urad Dal (lentils that are split and skinned), because I have an 8 pound bag of them, but you could also use regular lentils.

Provided by Chef Doodle

Categories     Clear Soup

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups pasta shells (dry)
1 cup split & skinned Urad Dal (dry)
5 cups water
1 1/2 tablespoons vegetable stock powder
1 tablespoon vegetable oil
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
1/4 cup frozen spinach, thawed and drained
4 -6 garlic cloves, crushed
3 lemons, juice of

Steps:

  • Cook pasta according to directions. Drain.
  • In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
  • In skillet, sauté celery, carrots and garlic. for 2-3 minutes. Add spinach and sauté for another 1-2 minutes.
  • Add vegetable mixture and pasta to dal. Simmer 5 minutes.
  • Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!

Nutrition Facts : Calories 240, Fat 3.2, SaturatedFat 0.5, Sodium 26.9, Carbohydrate 44.4, Fiber 13.7, Sugar 1.7, Protein 12.5

LEMON LENTIL SOUP



Lemon Lentil Soup image

Loaded with protein-rich lentils, this hearty soup is rooted in the old-fashioned goodness of leeks, parsnips, celery and carrots. "The addition of lemon juice transforms what might otherwise be an everyday soup into something out of the ordinary," writes Jean Rowlings of Saskatoon, Saskatchewan.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1 cup chopped leeks (white portion only)
2 tablespoons canola oil
1 can (15 ounces) tomato puree
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped peeled parsnips
2 tablespoons dried basil
8 cups water
1-1/2 cups dried lentils, rinsed
2 bay leaves
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper
2 to 3 tablespoons lemon juice

Steps:

  • In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes. , Stir in lemon zest, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice.

Nutrition Facts : Calories 248 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 14g fiber), Protein 14g protein. Diabetic Exchanges

EASY LEMON LENTIL SOUP



Easy Lemon Lentil Soup image

Make and share this Easy Lemon Lentil Soup recipe from Food.com.

Provided by sdowswell

Categories     Lentil

Time 27m

Yield 1 soup, 4 serving(s)

Number Of Ingredients 6

2/3 cup red lentil
4 cups chicken stock or 4 cups water
2 garlic cloves, chopped roughly
1 lemon, juice and zest of
1 tablespoon cilantro, chopped roughly
salt and pepper

Steps:

  • Combine lentils, garlic and stock in medium saucepan.
  • Bring to a boil and reduce to medium and let simmer for 20 mins or until lentils are tender.
  • Blend mixture in pot with immersion (stick) blender.
  • Mix in lemon juice, zest, and cilantro.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 201.8, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.2, Sodium 345.9, Carbohydrate 28.7, Fiber 3.5, Sugar 4.1, Protein 14.2

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