Lemony Lentil Soup With Cilantro Food

LEMONY RED LENTIL SOUP WITH CILANTRO

Steps:

• In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Cook onion until soft, about 4 minutes. Add red lentils and chicken broth and bring to a boil; reduce to a simmer and cook until the lentils are soft, about 25 minutes.
• In a mini-chop, purée cilantro leaves, 1/4 cup olive oil, and salt; set aside.
• In a food processor, puree half the lentil mixture until almost smooth; return to the pan and add fresh lemon juice. Drizzle each serving with some of the cilantro purée.

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.

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.

LENTIL SOUP WITH CILANTRO (LOTS OF IT)

Steps:

• Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
• Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
• Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

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.

LEMONY LENTIL SOUP WITH CILANTRO

Steps:

• Purée cilantro with 6 tablespoons oil and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.
• Cook onion in remaining tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add allspice and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro purée.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, heat oil over high heat until hot
• Add onion and garlic and saute until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
• Add broth, water, lentils, and carrots.
• Bring to a simmer, partially cover pot
• Simmer at medium-low until lentils are soft, about 30 minutes.
• Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
• Stir in lemon juice and cilantro, reheat if necessary before serving.