Lemon Garlic Lentil Soup Food

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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

AUTUMN LENTIL SOUP



Autumn Lentil Soup image

This is a substantial soup with an amazing flavor. Finely minced carrot and fresh herbs are a nice addition to this soup; I add the carrots in with the onions in the extra-virgin olive oil at the start, and the fresh chopped herbs (parsley, cilantro, fresh mint, or whatever the creatures in the garden haven't devoured) just before serving as a garnish. My family prefers this with common brown lentils, but Umbrian or red lentils would work well here too. We have this soup with thin slices of baguette and a salad tossed with balsamic dressing.

Provided by bonappetit

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

Time 2h10m

Yield 8

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 ½ onion, chopped
2 cloves garlic, pressed
½ (750 milliliter) bottle dry white wine (such as Chenin Blanc)
½ pound dry brown lentils
1 (32 fluid ounce) container chicken stock
2 teaspoons Italian seasoning
1 teaspoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried minced onion
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
  • Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 21.1 g, Cholesterol 0.4 mg, Fat 5.7 g, Fiber 6.6 g, Protein 7.4 g, SaturatedFat 0.9 g, Sodium 346.7 mg, Sugar 4.1 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

LEBANESE LEMON LENTIL SOUP



Lebanese Lemon Lentil Soup image

This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.

Provided by Debra Fox Sullivan

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

Time 2h5m

Yield 10

Number Of Ingredients 18

2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery with leaves, diced
2 carrots, diced
1 ½ teaspoons minced garlic
6 cups water
2 cups French green lentils
2 tablespoons chopped fresh parsley
1 tablespoon salt, or more to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
¼ cup butter
1 cup all-purpose flour
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley
freshly ground black pepper

Steps:

  • Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
  • Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 37.8 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 13.9 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 755.2 mg, Sugar 2.2 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

GREEK LENTIL AND SPINACH SOUP WITH LEMON



Greek Lentil and Spinach Soup With Lemon image

Adapted from "The Dairy Hollow House Soup and Bread Cookbook" by the indomitable Crescent Dragonwagon (not her birth name, obviously). I use a sweet potato instead of the butternut, as I am more likely to have those on hand and they are easier to peel and to scale down for fewer servings. I also use homemade chicken stock in lieu of veggie stock, as my freezer is always loaded with it, but you would get good results even with plain water. Use chard in place of spinach, if you like. Serve as an entree with a Greek salad and some good bread. NOTE: when I first made this, I weighed out a pound of mixed colors of lentils, in an effort to use some up. It came out VERY thick, like porridge, so I had to add extra liquid. For that reason, I recommend using less than the pound of lentils called for; somewhere between 1/2 and 3/4 pound should work well.

Provided by zeldaz51

Categories     Spinach

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 lb lentils, washed and picked over
10 cups vegetable stock
1 fresh jalapeno, seeded and minced
2 teaspoons white coriander seeds
1 1/2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
2 small potatoes, scrubbed and diced
10 ounces fresh spinach, well washed, stems removed and chopped
2 1/2 cups peeled and cubed butternut squash
1 tablespoon olive oil
1 large onion, chopped
2 celery ribs, with leaves, sliced
3 large garlic cloves, peeled and finely chopped
salt, to taste
1/3 cup fresh lemon juice
paper-thin slices lemon, for garnish

Steps:

  • In a large, heavy soup pot, combine cleaned lentils, stock (or water), chili, coriander seeds, cumin seeds, oregano, basil, thyme and bay leaves. Bring to a boil, then turn down heat to very low and let simmer, partially covered, about 30 minutes.
  • Add potatoes and spinach, cover again and let simmer another 15 minutes. Add the butternut squash. Cover again and let simmer while you do the next step.
  • Heat the olive oil in a skillet and add the onion and sauté until it starts to soften, about 3 minutes. Add the celery and garlic and sauté another 3 minutes, stirring often. Add this mixture to the soup; deglaze the skillet with a little soup and add the pan contents to the pot. Add salt, taste for seasoning.
  • Just before serving, add the lemon juice, stir well and taste again for seasoning. Serve hot with a lemon slice floating on top of each bowl of soup.

Nutrition Facts : Calories 319.1, Fat 4.8, SaturatedFat 0.7, Sodium 92.8, Carbohydrate 58.6, Fiber 16.2, Sugar 7.6, Protein 16.2

LEMON LENTIL SOUP



Lemon Lentil Soup image

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

Provided by bggio

Categories     Lentil

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

6 cups vegetable broth or 6 cups chicken broth
4 cups water
1 1/2 cups green lentils
1 1/2 cups red lentils
2 carrots, stalks chopped
2 tomatoes, chopped or 1 (14 ounce) can diced tomatoes
2 celery ribs, chopped
1 onion, large chopped
6 garlic cloves
3 tablespoons olive oil
1/4 teaspoon thyme
1/4 teaspoon sage
1 teaspoon salt
1/4 teaspoon pepper, to taste
1/4 teaspoon fresh ginger
lemon rind, zest amount to individual taste
1/8 cup red wine or 2 tablespoons red wine vinegar

Steps:

  • Presoak lentils and rinse or directly boil.
  • Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.
  • Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
  • Add wine and deglaze pan; add tomatoes and lemon rind.
  • Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.

Nutrition Facts : Calories 257.4, Fat 5.1, SaturatedFat 0.7, Sodium 256.1, Carbohydrate 38.5, Fiber 12.9, Sugar 2.5, Protein 15.2

GARLIC LENTIL SOUP



Garlic Lentil Soup image

This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

Provided by Sackville

Categories     Lentil

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup red lentil, rinsed and drained
2 onions, finely chopped
2 garlic cloves
1 carrot, thinly sliced
2 tablespoons olive oil
2 bay leaves
1 pinch dried marjoram or 1 pinch oregano
6 1/4 cups vegetable stock
2 tablespoons red wine vinegar
salt and pepper

Steps:

  • Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
  • Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
  • Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
  • You can thin the soup out if you like with a little stock or water before serving.
  • To freeze: Freeze in a rigid container.
  • To reheat: Thaw and heat through.

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