Red Lentil Soup W Lemon Recipes
RED LENTIL SOUP WITH LEMON
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
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
RED LENTIL SOUP WITH LEMON
Quick and easy - very tasty payoff for minimal preparation. I've made this soup numerous times and even my kids love it! It was adapted from The New York Times and presented as "Recipe of the Week" in the news magazine The Week. The best part about this recipe is I've never had to adjust the seasonings (although you might want to reduce the cayenne if your family is sensitive to spicy food). Enjoy!
Provided by studio city girl
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat oil over high heat until hot
- Add onion and garlic and saute until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
- Add broth, water, lentils, and carrots.
- Bring to a simmer, partially cover pot
- Simmer at medium-low until lentils are soft, about 30 minutes.
- Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
- Stir in lemon juice and cilantro, reheat if necessary before serving.
Nutrition Facts : Calories 330.3, Fat 13, SaturatedFat 2, Sodium 935.6, Carbohydrate 37.3, Fiber 7.2, Sugar 3.9, Protein 18.1
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
RED LENTIL SOUP WITH LEMON-MINT YOGURT
This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful--but it's also, thanks to the lentils, kinda meaty. When you're eating this, it really doesn't seem like a vegetable-based soup. Garnish with thinly sliced mint.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
- Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
- Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
- Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
- Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 41.2 g, Cholesterol 22.4 mg, Fat 8.2 g, Fiber 17.4 g, Protein 15.8 g, SaturatedFat 4.3 g, Sodium 1654.2 mg, Sugar 6.6 g
RED LENTIL SOUP
Categories Soup/Stew Vegetable Quick & Easy Lunch Lentil Fall Healthy Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 7 cups
Number Of Ingredients 12
Steps:
- Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
- Stir in parsley, then season with salt and pepper.
CURRIED RED LENTIL SOUP WITH LEMON
I got this recipe from Vegetarian Times and it is very delicious! No skimpin on flavor with this recipe! It is also very, very hearty! This soup will warm you up on a chilly day or keep it light enough on a hot day! Enjoy!
Provided by Marly Deschauer
Categories Vegetable
Time 55m
Yield 3 quarts approx, 2 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
- 2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
- 3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
- 4. Season with salt and pepper to taste and stir in lemon.
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RED LENTIL SOUP WITH LEMON RECIPE | LIVESTRONG.COM
2020-05-01 1 Put lentils in a pot with 7 cups water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. 2. Bring to a boil, then lower the heat and …
From livestrong.com
Servings 6Calories 379 per servingTotal Time 35 mins
From livestrong.com
Servings 6Calories 379 per servingTotal Time 35 mins
- Put lentils in a pot with 7 cups water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. 2. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft (about 20 minutes). 3. Puree with a hand blender and add more water until the soup is at a preferred consistency.
- In a skillet over low heat, cook the onion in 2 tablespoons of remaining butter along with the cumin and mustard seeds, stirring occasionally.
- When the onions have softened, roughly 10 or 15 minutes, add the cilantro and cook for a few seconds before removing from the heat.
RED LENTIL SOUP WITH LEMON - A VIRTUAL VEGAN
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From avirtualvegan.com
4.8/5 (26)Calories 232 per servingCategory Entree, Lunch, Soup
From avirtualvegan.com
4.8/5 (26)Calories 232 per servingCategory Entree, Lunch, Soup
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2020-04-10 Sauté onion, carrots, garlic, ginger and turmeric until fragrant. Add the red lentils to the pot and bring everything to a boil, Reduce heat to a simmer, then. Blend to your desired consistency, stir in lemon juice, and add salt & pepper to taste! This Feel-Good Lentil Soup is perfect dipped with warm toasted bread or naan or served over rice ...
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RED LENTIL SOUP W/ LEMON RECIPE - FOOD NEWS
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RED LENTIL SOUP | GIMME SOME OVEN
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2018-09-03 Add the vegetables, red lentils, 2 teaspoon of the fresh rosemary and vegetable broth to the slow cooker and cook on low for 7 hours or high for 4 hours. Give your soup a vigorous stir to create a creamy texture and then add in the seasonings, the zest of the lemon and the additional teaspoon of fresh rosemary.
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2017-02-20 Instructions. Heat the oil in a large pot. Add in the onion, and cook 3-4 minutes until softened. Add in the garlic, carrot, and celery, and cook 1-2 minutes. Add in the spices and lentils, and heat through for 30 seconds. Stir in the water or …
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CURRIED RED LENTIL SOUP WITH LEMON RECIPE - VEGETARIAN …
Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally. 2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils ...
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2020-10-26 Cook for 5-7 mins until carrots/potatoes start to soften and onions are translucent. Add garlic and cook for another minute. Sprinkle with the Kosher salt and black pepper, and the rest of the dried seasonings, as well as tomato paste. Stir to coat the veggies in the seasoning mixture. Add lentils, broth, water, and Worcestershire.
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2013-09-21 Instructions. Put the lentils in a large pot with 7 cups water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. Bring to a boil, then lower the heat, cover and simmer, until the lentils are soft and falling apart, about 20 minutes or so. Puree this mixture with a hand blender.
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Using a large soup pot, heat oil over medium heat. Saute the onion for about 3 -4 minutes, then add the carrots and potato. Saute for about 2-4 minutes and then add garlic and spices. Saute for about a minute and then add the salt, lentils and broth. Bring the lentils to a boil and then simmer for about 20 minutes, stirring every now and then.
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RED LENTIL SOUP WITH LEMON - GONNA WANT SECONDS
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2017-01-23 Instructions. In a large soup pot or Dutch oven, heat the oil over medium heat. When it's hot, add onion and cook until it is softened, about 5 minutes. Add the garlic, carrots, tomato paste, cumin, cayenne and a large pinch of salt and cook, stirring well to combine, for 2 …
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RED LENTIL SOUP WITH PRESERVED LEMON AND CRISPY GARLIC
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Red lentils are a perfect addition to soup. They cook faster than regular lentils and they tend to fall apart while cooking-which helps thicken up the soup. Carrots add a touch of sweetness that balances out the earthiness of lentils and cumin. The final ingredients are what make this soup so special. A squeeze of lemon and a pinch of minced parsley are added right before serving. …
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RED LENTIL SOUP WITH LEMON RECIPE - 101 COOKBOOKS
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From 101cookbooks.com
From 101cookbooks.com
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RED LENTIL SOUP RECIPE WITH VEGETABLES - TWO KOOKS IN THE KITCHEN
2019-03-05 Stir and cook for 2 minutes. Stir in broth, water and lentils. COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender. FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro).
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2019-05-17 1. In a large pot, heat 3 tablespoons of oil. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, …
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LEMONY RED LENTIL SOUP W/ TAHINI DRIZZLE - BAD MANNERS
Sauté for another 30 seconds and then add the salt, lentils, and broth. Let the lentils simmer, uncovered, till they’re soft and kinda falling apart, about 15-20 minutes. Stir this every now and then. While the soup simmers, make the Tahini Cream Drizzle. This takes less than a minute calm the fuck down.
From badmanners.com
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