Lemony Chicken Lentil Soup Food

LEBANESE LEMON LENTIL SOUP

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.

LEMONY CHICKEN-LENTIL SOUP

Steps:

• Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.
• Stir in lentils, tomato paste and broth. Heat to boiling; reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.
• Stir in chicken and lemon peel. Cook about 5 minutes or until hot.

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.

CHICKEN AND LENTIL SOUP

Steps:

• Melt the butter in a large saucepan.
• Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
• Stir in the wine and chicken broth.
• Bring to a boil.
• Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
• Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
• Stir in the diced chicken and season to taste with salt and pepper.
• Cook until just heated through.
• Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

LEMONY LENTIL SOUP

Steps:

• Rinse and drain chard.
• Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
• Set aside.
• Coarsely chop cilantro and set aside.
• Rinse lentils, then drain.
• In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
• Reduce heat and cover, simmering for 20 minutes.
• Meanwhile, heat oil in small iron skillet over medium-low heat.
• Add onion and garlic.
• Cook, stirring occasionally, until soft and golden (15-20 minutes), adding finely chopped cilantro during the last
• five minutes of cooking.
• Set aside.
• Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
• Stir in salt, pepper, cumin, and lemon juice.
• If desired, thin soup with 1 cup more water.
• Makes 6 servings.