LENTIL SOUP WITH CILANTRO (LOTS OF IT)
This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 2 grams
CILANTRO LENTILS
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.
- Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.
Nutrition Facts : Calories 214 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 117 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 13 grams, Sugar 2 grams
LEMONY LENTIL SOUP WITH CILANTRO
Categories Soup/Stew Citrus Quick & Easy Low/No Sugar Lemon Lentil Cilantro Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 9
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.
CHICKEN & LENTIL SOUP
Make and share this Chicken & Lentil Soup recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over a moderate heat.
- Cook the onion, garlic and chilli for 4-5 minutes or until soft.
- Add the chicken and stir over the heat to sear. Add the turmeric and cumin and cook for another minute.
- Add the tomato, lentils, pearl barley and stock to the saucepan and bring to the boil. Reduce the heat to moderate and simmer for 30 minutes or until the lentils are cooked. Season the soup to taste with salt and pepper.
- Stir through the lime juice. Serve with a dollop of yoghurt and fresh cilantro.
Nutrition Facts : Calories 312.9, Fat 11.5, SaturatedFat 2.2, Cholesterol 10.5, Sodium 443.4, Carbohydrate 37.3, Fiber 9.6, Sugar 8.6, Protein 15.9
LENTIL TOMATO SOUP
I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1172 milligrams, Sugar 6 grams
RED LENTIL SOUP WITH LIME AND CILANTRO
Yummy soup yet so easy to throw together! Cook time is a guess since I live at high altitude and it takes forever for the lentils to break down. We really enjoyed this, even my 2 yr. old DD loved it! Enjoy!
Provided by KPD123
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in soup pot over medium heat. Add onions and celery; cook until onions are translucent, about 4-6 minutes.
- Add bay leaf, cumin and garlic, cook 1-2 minutes until fragrant. Add lentils and coat evenly with butter, cook 4-5 minutes, stirring frequently.
- Add 6 cups broth. Bring to simmer and stir often so lentils don't scorch. Cook soup until lentils begin to dissolve and begin to look like a pureed soup. Add additional broth as needed to adjust consistency.
- Season to taste with fresh squeezed lime juice, salt and pepper. Stir in cilantro or parsley. Serve!
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