Red Lentil Soup With Lemon Recipes

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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

RED LENTIL SOUP WITH LEMON



Red Lentil Soup With Lemon image

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

3 tablespoons olive oil
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
1 pinch ground chili powder (to taste) or 1 pinch cayenne (to taste)
1 quart chicken broth or 1 quart vegetable broth
2 cups water
1 cup red lentil
1 large carrot, peeled and diced
1/2 lemon, juice of (more to taste)
3 tablespoons chopped fresh cilantro

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



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

RED LENTIL SOUP WITH LEMON - NYT



Red Lentil Soup with Lemon - NYT image

Categories     Vegetable     Soup/Stew

Number Of Ingredients 1

1 cup Red Lentil

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.

RED LENTIL SOUP WITH LEMON AND CARAMELIZED ONIONS



Red Lentil Soup With Lemon and Caramelized Onions image

Make and share this Red Lentil Soup With Lemon and Caramelized Onions recipe from Food.com.

Provided by celron

Categories     Stocks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 large onion, sliced thin
3 tablespoons butter
3 teaspoons sugar
3 cups red lentils
4 cups chicken stock (or veggie stock)
4 cups water
1/2 teaspoon cayenne
1 teaspoon turmeric
salt
pepper
4 tablespoons lemon juice
1 cup tbsps chopped parsley

Steps:

  • 1. melt butter in saucepan over medium heat, add onion and sautee until brown.
  • 2. Sprinkle sugar over onions and cook until sticky and sweet.
  • 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes).
  • 3. stir in parsley and lemon juice.
  • 4. ladle soup and garnish with onions.

Nutrition Facts : Calories 349.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 15.1, Sodium 214.7, Carbohydrate 51.7, Fiber 8.4, Sugar 4.5, Protein 21.5

RED LENTIL SOUP



Red Lentil Soup image

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

1 1/2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 carrots, chopped (1 cup)
1/2 cup chopped fresh or canned tomato
1 celery rib, chopped
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1 cup dried red lentils
4 cups water
1 1/2 cups chicken broth
2 tablespoons chopped fresh parsley

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.

RED LENTIL SOUP WITH LEMON-MINT YOGURT



Red Lentil Soup with Lemon-Mint Yogurt image

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

2 tablespoons butter
1 large yellow onion, diced
1 teaspoon kosher salt, or more to taste
3 tablespoons tomato paste, or more to taste
4 cloves garlic, crushed
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
1 quart chicken broth
1 cup red lentils
1 rib celery, diced
1 large carrot, diced
6 leaves fresh mint, thinly sliced
1 pinch salt
½ teaspoon lemon zest
½ lemon, juiced
3 tablespoons plain Greek yogurt, or more to taste

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

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