Lentil Lemon And Potato Soup Food

LENTIL LEMON AND POTATO SOUP

Steps:

• In a large pot over medium heat, sweat the onions with a tablespoon of olive oil until translucent then add potatoes, lentils and stir for a couple of minutes.
• Pour 6 cups of boiling water and let simmer until both the lentils and potatoes are fully cooked. This will take about 20 to 25 minutes.
• Throw in the Swiss Chard and lemon juice and give the soup a quick stir. Add cumin, coriander and adjust salt and pepper to your taste.
• Meanwhile, in a small frying pan cook the garlic in olive oil until golden in color, less than 1 minute. Add freshly chopped cilantro and stir for another minute and pour over the soup pot. Mix well.
• Turn off the heat and serve the soup warm and garnish with a handful of freshly chopped cilantro and squeeze more lemon juice for freshness.

VEGETARIAN POTATO LENTIL SOUP

Steps:

• Put peppercorns and fresh herbs in cheesecloth and tie corners together to form a little package.
• In large pot, bring broth, lemon juice, and cheesecloth package to a boil.
• Add lentils and potato. Reduce heat, cover and cook for about 20 minutes.
• In the meantime, in a nonstick skillet, carmelize onion and garlic with the butter. Once carmelized, add 2 cups of water, the carrots and cilantro and cook until carrots are softened.
• Once potatoes are cooked properly, add onion mixture and cook for about 5 minutes more. Add salt and pepper to taste. If soup is a little too chunky, adding a cup or two of water helps thin it out a little bit. Remove cheesecloth package before serving.

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!

SWEET POTATO AND LENTIL SOUP

Steps:

• Peel and roughly chop the onions and sweet potatoes - can be chunky.
• Combine with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot.
• Cover and bring to the boil. Simmer until the potatoes and lentils are cooked - about 20-30 minutes.
• Puree the soup, adding in the coriander and the juice of the lemon. Add salt and pepper to taste (lots of pepper for me).

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.