LENTIL LEMON SOUP
This is a unique and tasty version of a traditional Lebanese lentil soup. Serve with some warm pita bread for a thoroughly filling and nutritious meal!
Provided by CAYLARN
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h30m
Yield 6
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the chicken broth, 6 cups of water, 1 small onion, bay leaf, parsley and thyme. Bring to a boil, then reduce heat to low and simmer for about 1 1/2 hours. Strain, and reserve 4 cups of the broth for the recipe. Reserve the remaining broth for other uses.
- Pour the 4 cups of broth into a large soup pot, and add 4 cups of water to it. Stir in lentils, and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
- Heat olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently. Add the garlic, and cook for just a minute, until fragrant. Place the chard in the pan, and cook until wilted, about 5 minutes. The smells here are delicious!
- Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving. Serve with lemon wedges.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 41.9 g, Fat 5.5 g, Fiber 18.5 g, Protein 15.7 g, SaturatedFat 0.8 g, Sodium 262.8 mg, Sugar 4.5 g
CHARD LENTIL SOUP, LEBANESE-STYLE
Easy to prepare super delicious vegetarian soup.
Provided by Patricia.S
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
- Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
- Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g
LEMONY SPRING LENTIL + CHARD SOUP
Number Of Ingredients 9
Steps:
- How to Prepare:
- Rinse the lentils and put them in a medium size stock pot with the box of vegetable broth and olive oil. Add the black pepper and red pepper flakes. Bring to a boil and the reduce heat to low heat for 25 minutes.
- Dice the onion and garlic and add to the soup.
- Wash the rainbow chard and cut up into small pieces. Make sure to cut out the big stem in the middle - you just want the tender greens in the soup. Add to the soup.
- chard lentil soup
- Simmer on low for another 10 minutes. Add more water if you think the soup is getting too thick. It should be a soup, not a stew!
- Before serving, add the fresh lemon juice to the soup. If it's added to early, then it will cook down and not be as flavorful.
- Serve with a lemon slice garnish or some shaved Parmesan cheese.
BARLEY AND LENTIL SOUP WITH SWISS CHARD
Categories Soup/Stew Bean Leafy Green Low Fat Quick & Easy Low Cal High Fiber Low/No Sugar Barley Lentil Winter Healthy Chard Bon Appétit
Yield Makes 10 first-course or 6 main-course servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
- Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.
MOROCCAN RED LENTIL SOUP WITH CHARD
This easy Moroccan Red Lentil Soup recipe is similar to classic harirra but with healthy swiss chard. It's simple, spicy and delicious.
Provided by Phoebe Lapine
Time 35m
Number Of Ingredients 13
Steps:
- In a large stockpot or Dutch oven, heat the oil. Saute the onion and carrot over medium-high heat until soft and beginning to brown, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. Cook one minute more. Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, 5 minutes.
- Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.
- Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt.
Nutrition Facts : ServingSize 4 g
LEMONY LENTIL CHARD SOUP
From Fit Yoga, February 2009. This was delicious and very flavorful. I used the zucchini, and all vegetable broth instead of water. Serve warm, not hot, to better enjoy the lemon.
Provided by yogiclarebear
Categories Chard
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 45 minutes, or until the lentils are tender.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leek and sauté for a few minutes until it begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy.
- Once lentils are just tender, add the saucy veggies, remaining salt, chard or spinach, zaatar, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes.
- Stir in the lemon juice and garlic, ladle into bowls, and serve with lemon slices to garnish.
Nutrition Facts : Calories 201.2, Fat 4.3, SaturatedFat 0.6, Sodium 782, Carbohydrate 31.4, Fiber 14.2, Sugar 4.7, Protein 11.2
LEMONY LENTIL SOUP
This comes from an old Sunset soup cookbook from 20 years ago. The cilantro and chard are a unique combination with the added lemon; I use vegetable boullion instead of beef...and no tomatoes!
Provided by ruth in NJ
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 254.7, Fat 14.1, SaturatedFat 2, Sodium 556.7, Carbohydrate 27, Fiber 7.3, Sugar 4, Protein 8.1
More about "lemony lentil chard soup food"
LEMON LENTIL SOUP - SIMPLY LEBANESE
From simplyleb.com
5/5 (4)Category Appetizer, SoupCuisine LebaneseTotal Time 50 mins
- Prep your ingredients by finely chopping a medium sized onion and crushing or finely chopping 3 cloves of garlic.Wash the Swiss chard thoroughly and set aside to dry.
- Heat up the olive oil in a deep soup pot.Add the finely chopped onion and crushed garlic and sauté over medium heat for 5 minutes until translucent.Set aside in a small bowl.
- In the large pot, add 1 cup of brown lentil and 6-8 cups of water. Boil lentils over medium-high heat for 20 minutes until tender.
LENTIL SOUP WITH CHARD AND LEMON - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
- Wash and pick over the lentils. Cover them with fresh cold water, and cook, covered, until tender. Wash the Swiss chard leaves and chop them. Add these and a cup of water to the lentils. Continue cooking until the Swiss chard is done, adding more water if necessary. Heat the olive oil in a skillet and add the chopped onion. Crush the garlic cloves with salt, and add these and the chopped celery to the onion. Continue cooking until the vegetables are tender and blended. Add to the lentil mixture. Mix the lemon juice with the flour and stir it into the soup. Cook gently, stirring occasionally, until the soup is rather thick. Taste for seasoning.
- Serve chilled with chopped chives in soup bowls, and pass crusty French or Italian bread to sop up the juices.
LEMONY LENTIL SOUP - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (293)Total Time 35 minsServings 4
- Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
- Press the “Sauté” button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press “Cancel”.
- Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker, and stir to combine. (No olive oil needed.) Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender.
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5/5 Total Time 1 hr 10 minsServings 6
- In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.
- Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.
- Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.
LEBANESE LENTIL LEMON SOUP (KIBBET RAHEB) | KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- Spread the lentils out in a single layer on a clean kitchen towel, and run your fingers through to ensure that there are no small stones or impurities. Then, rinse lentils in a fine-mesh sieve under cold running water and drain over the sink.
- Transfer the lentils to a very large pot and cover with 1 gallon (16 cups) of cold water. Place on the stovetop but do not turn on the heat.
- Make the bulgur bites: Place the bulgur wheat in a large bowl, cover completely with 3 cups cold water, and set aside to soak and soften, about 20 minutes.
- In a separate large bowl, combine all the remaining bulgur bite ingredients and mix together. After 20 minutes, test the bulgur wheat by squeezing some of the grains between your fingertips; it should be soft and squishy, with no firmness. If it is still firm, continue to soak it.
GARLICKY LEBANESE LENTIL SOUP WITH SWISS CHARD AND LEMON ...
From maureenabood.com
Reviews 49Estimated Reading Time 6 minsServings 4
- In a 2- or 3-quart soup pot, bring lentils, 4 cups water, and ½ teaspoon of salt to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes.
- Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Add the onions and season with 1/2 teaspoon of salt, the coriander, and pepper. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant, about 2 minutes. Add the Swiss chard and cilantro and sauté until bright green and tender. Sprinkle with flour and stir to combine, still over the heat.
- Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for just a few minutes. Taste and adjust seasoning.
LENTIL SOUP WITH CHARD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (34)Calories 283 per servingServings 6
- Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
- Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.
LENTIL AND SWISS CHARD SOUP WITH LEMON RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 296 per servingTotal Time 1 hr 5 mins
- In a large pot, heat oil over medium heat. Add onion, garlic, crushed red pepper and cilantro, along with a large pinch of salt, and cook, stirring, until onions are softened and just barely beginning to brown, about 10 minutes.
- Add lentils and broth to pot, plus 2 1/2 cups water. Raise heat to high and bring mixture to a boil. Lower heat and simmer until lentils are just tender, about 30 minutes longer.
- Add yellow squash and Swiss chard and cook, stirring occasionally, until vegetables are softened but still bright in color, about 5 minutes. If you would prefer a thinner soup, add more broth or water 1/2 cup at a time. When soup is the consistency you like, stir in lemon juice and season to taste with salt and pepper. Ladle soup into bowls and serve immediately.
LENTIL AND SWISS CHARD SOUP WITH LEMON RECIPE | HEALTH.COM
From health.com
Servings 4Calories 296 per servingTotal Time 1 hr 5 mins
- In a large pot, heat oil over medium heat. Add onion, garlic, crushed red pepper and cilantro, along with a large pinch of salt, and cook, stirring, until onions are softened and just barely beginning to brown, about 10 minutes.
- Add lentils and broth to pot, plus 2 1/2 cups water. Raise heat to high and bring mixture to a boil. Lower heat and simmer until lentils are just tender, about 30 minutes longer.
- Add yellow squash and Swiss chard and cook, stirring occasionally, until vegetables are softened but still bright in color, about 5 minutes. If you would prefer a thinner soup, add more broth or water 1/2 cup at a time. When soup is the consistency you like, stir in lemon juice and season to taste with salt and pepper. Ladle soup into bowls and serve immediately.
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Cuisine MediterraneanTotal Time 40 minsCategory Dinner, Entree, LunchCalories 212 per serving
- Place the lentils in a medium pot and add cold water to cover the lentils by about 2 inches. Bring to a boil on medium heat, then cover the pot, reduce the heat to low and simmer until tender for about 15 to 20 minutes.
- In the meantime, add three tablespoons of olive oil to a small pan over medium heat and sauté the chopped onion and minced garlic for five minutes until lightly golden and fragrant.
- Add the onion/garlic mixture to the lentils and combine, add the diced potatoes, Swiss chard and lemon juice. Season with salt, pepper and cumin, cover the pot and simmer for 20 to 25 minutes. Stir occasionally.
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- Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
- Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in collard greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
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