Best 8 Lentil Soup With Lemon Recipes

RED LENTIL SOUP WITH LEMON

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.

LENTIL SOUP WITH LEMON AND TURMERIC

Steps:

• Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
• Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
• Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
• Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

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.

LEBANESE LEMON LENTIL SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
• Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

RED LENTIL SOUP WITH LEMON YOGURT

Steps:

• Heat the oil in a large pan and cook the onion, thyme and the carrots for about 3-4 minutes until begining to soften. Add the garlic, chilli and mustard seeds and cook for a further couple of minutes.
• Stir in the tomatoes, lentils and stock and bring to the boil. Reduce the heat, cover and simmer gently for 30 mins until the lentils are tender and easy to crush.
• Mix together the yogurt, half of the lemon zest and season to taste. Squeeze the lemon juice into the soup and season with salt and pepper.
• Ladle the soup into warmed serving bowls and serve with a spoonful of the lemon yogurt, scattered with the remaining lemon zest and some freshly ground black pepper.

CURRIED RED LENTIL SOUP WITH LEMON

Steps:

• 1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
• 2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
• 3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
• 4. Season with salt and pepper to taste and stir in lemon.

LEMON LENTIL SOUP

Steps:

• Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
• Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
• Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 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!