LENTIL SOUP WITH LEMON
Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!
Provided by Jodi
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 37.7 g, Cholesterol 5.6 mg, Fat 16.2 g, Fiber 16.3 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 1247.1 mg, Sugar 5.3 g
RED LENTIL SOUP
Provided by Aarti Sequeira
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
- Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.
Nutrition Facts : Calories 273 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 131 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams
RED LENTIL SOUP
Categories Soup/Stew Vegetable Quick & Easy Lunch Lentil Fall Healthy Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 7 cups
Number Of Ingredients 12
Steps:
- Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
- Stir in parsley, then season with salt and pepper.
RED LENTIL SOUP WITH LEMON
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Provided by Melissa Clark
Categories dinner, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams
RED LENTIL SOUP WITH LEMON
Quick and easy - very tasty payoff for minimal preparation. I've made this soup numerous times and even my kids love it! It was adapted from The New York Times and presented as "Recipe of the Week" in the news magazine The Week. The best part about this recipe is I've never had to adjust the seasonings (although you might want to reduce the cayenne if your family is sensitive to spicy food). Enjoy!
Provided by studio city girl
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 330.3, Fat 13, SaturatedFat 2, Sodium 935.6, Carbohydrate 37.3, Fiber 7.2, Sugar 3.9, Protein 18.1
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