Take Out Lentil Soup With Garlic And Cumin Recipes

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TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN



Take-Out Lentil Soup With Garlic and Cumin image

Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cumin
1 3/4 cups dried lentils
8 cups chicken stock
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh lemon juice
extra virgin olive oil, for drizzling

Steps:

  • Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
  • Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
  • Stir in the lemon juice, taste, and reseason if necessary.
  • Ladle into soup bowls and drizzle with olive oil to serve.
  • Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
  • Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.

FAVORITE LENTIL SOUP



Favorite Lentil Soup image

Lentil soup is a favorite in the Middle East. It is often the first dish used to break the day of fasting during Ramadan. My husband loves it anytime of year, especially on cold days. Serve with grissini, or garlic croutons. Can be reheated, but may need to be thinned with heavy cream or water. Garnish with fresh parsley.

Provided by ALMA-LOU

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

Time 40m

Yield 8

Number Of Ingredients 8

2 cups red lentils
1 onion, chopped
4 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 lemon, juiced
¼ cup chopped fresh parsley

Steps:

  • Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
  • Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
  • Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
  • Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 34.2 g, Fat 7.5 g, Fiber 15.8 g, Protein 13.1 g, SaturatedFat 1 g, Sodium 314.6 mg, Sugar 1.8 g

LENTIL SOUP III



Lentil Soup III image

As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.

Provided by Molly

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

Time 35m

Yield 8

Number Of Ingredients 6

2 cups dry lentils
2 quarts chicken broth
1 onion, diced
¼ cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin

Steps:

  • In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 27.7 g, Fat 0.7 g, Fiber 10.1 g, Protein 11.5 g, SaturatedFat 0.1 g, Sodium 68.9 mg, Sugar 3.8 g

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