Lemony Lentil Soup With Spinach Food

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 SPINACH AND LEMON (ADS BI HAMUD)

Steps:

• Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
• Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
• Sauté the onions and garlic in oil until soft, add the flour and stir well.
• Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
• Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
• Serve very hot.

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Steps:

• Sort lentils and rinse under cold water.
• Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
• Add spinach and lemon juice and cook on HIGH for 20 minutes more.

SPINACH, LEMON AND LENTIL SOUP

Steps:

• Prepare your ingredients.
• Heat a large stock pot on Medium Heat; add the tablespoon of olive oil.
• When the oil is hot add the leeks and garlic to be sauteed.
• Saute them until the leeks are clear.
• Turn down the heat to low-- very low.
• Add the chicken stock and water to the pot. Add the potatoes, bay leaves, thyme and oregano. Let the soup simmer on low heat for about an hour or so (or until the potatoes are cooked to your liking).
• Add the lentils at this point; continue simmering for 10 minutes.
• Just before you are about to serve dinner, add in the spinach and lemon juice.
• The longer the spinach is in the soup, the more it will be wilted.
• It is best added to the soup minutes before you are about to serve it.
• Garnish the soup with a lemon wedge and a dollop of sour cream.
• **This soup could also easily be prepared in a crock pot!
• **This recipe also doubles well!

GREEK LENTIL AND SPINACH SOUP WITH LEMON

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.

LEMONY LENTIL SOUP (WITH SPINACH)

Steps:

• In a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves.
• Bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. Add water if needed during cooking, 1 cup at a time.
• While lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes.
• Add this to finished lentils and add lemon juice.
• Using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner.
• Add chopped spinach to pureed soup.
• Warm if needed, adding extra lemon or olive oil if desired for taste.
• Add small dollop of greek yogurt on each serving if desired.