Lemon Lentil Soup Food

RED LENTIL SOUP WITH LEMON

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.

LEMON LENTIL SOUP RECIPE

Steps:

• Mix the hot water or vegetable stock with the saffron threads and set aside.
• Heat up a soup pot over medium low flame. Add the chopped onion with a drizzle of olive oil and a pinch of sea salt. Sautee for 3 minutes then stir in the carrots. Sautee together for another 5 minutes then stir in the garlic, red pepper flakes, cumin and chili powder.
• Add the lentils, lemon peel and thyme and give everything a good stir. Pour in the saffron stock and bring to a simmer. Cook for 15 to 20 minutes until the lentils are cooked through.
• Taste and adjust seasonings with the sea salt to your taste. Remove from heat and discard the thyme sprigs and lemon peel. Add the turmeric and using an immersion blender puree about half the soup just to give it a nice rustic texture. For an extra creamy texture use a powerful blender and puree the soup until silky smooth. (Totally optional but suggested.)
• Squeeze in the juice from half the lemon and serve hot garnished with the micro-greens and the remaining lemon wedges on the side. Alternatively you can add a handful of dark leafy greens like spinach, kale, mustard greens or swiss chard and allow them to wilt in the last couple of minutes of cooking.

LEMON LENTIL SOUP

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.

LEMONY LENTIL SOUP

Steps:

• Preheat oven to 425°F. Heat 1 tablespoon oil in a large pot over medium-high. Add onion, carrots, and garlic; cook, stirring often, until vegetables are soft, about 6 minutes. Stir in coriander, chili powder, and turmeric and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils and bring to a boil. Reduce heat to medium-low; simmer, uncovered, until lentils are tender, about 15 minutes.
• Meanwhile, place kale on a large rimmed baking sheet; sprinkle with teaspoon salt and drizzle with remaining 1 tablespoon oil. Massage kale until evenly coated; spread in an even layer. Bake, flipping once, until crisp and lightly browned, about 5 minutes per side.
• Remove lentil soup from heat; transfer half of soup to a blender and process until smooth. Return blended soup to pot. Stir in lemon zest and juice, pepper, and remaining 1 teaspoons salt. Serve soup topped with crispy kale and several grinds of pepper.

LENTIL SOUP WITH LEMON

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.

LENTIL SOUP WITH LEMON AND TURMERIC

Steps:

• Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
• Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
• Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
• Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

LEMON LENTIL SOUP

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.

LEMON CILANTRO LENTIL SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally.
• Add the vegetable stock, lentils, cumin, coriander powder , turmeric, paprika, cayenne , pinch of nutmeg,cardamom, clove and cinnamon and stir until combined. Continue cooking until the soup reaches a simmer
• Cover the stockpot and cook for 20 -25 minutes stirring occasionally, until the lentils are completely tender.
• Using either a blender puree the soup until it reaches your desired consistency.
• Stir in the lemon zest, lemon juice and lots of chopped cilantro. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
• Serve warm, garnished with an extra fresh lemon slice if desired.