Easy Lemon Lentil Soup Recipes

LEMONY LENTIL SOUP

Steps:

• Preheat oven to 425°F. Heat 1 tablespoon oil in a large pot over medium-high. Add onion, carrots, and garlic; cook, stirring often, until vegetables are soft, about 6 minutes. Stir in coriander, chili powder, and turmeric and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils and bring to a boil. Reduce heat to medium-low; simmer, uncovered, until lentils are tender, about 15 minutes.
• Meanwhile, place kale on a large rimmed baking sheet; sprinkle with teaspoon salt and drizzle with remaining 1 tablespoon oil. Massage kale until evenly coated; spread in an even layer. Bake, flipping once, until crisp and lightly browned, about 5 minutes per side.
• Remove lentil soup from heat; transfer half of soup to a blender and process until smooth. Return blended soup to pot. Stir in lemon zest and juice, pepper, and remaining 1 teaspoons salt. Serve soup topped with crispy kale and several grinds of pepper.

LEMON LENTIL SOUP RECIPE

Steps:

• Mix the hot water or vegetable stock with the saffron threads and set aside.
• Heat up a soup pot over medium low flame. Add the chopped onion with a drizzle of olive oil and a pinch of sea salt. Sautee for 3 minutes then stir in the carrots. Sautee together for another 5 minutes then stir in the garlic, red pepper flakes, cumin and chili powder.
• Add the lentils, lemon peel and thyme and give everything a good stir. Pour in the saffron stock and bring to a simmer. Cook for 15 to 20 minutes until the lentils are cooked through.
• Taste and adjust seasonings with the sea salt to your taste. Remove from heat and discard the thyme sprigs and lemon peel. Add the turmeric and using an immersion blender puree about half the soup just to give it a nice rustic texture. For an extra creamy texture use a powerful blender and puree the soup until silky smooth. (Totally optional but suggested.)
• Squeeze in the juice from half the lemon and serve hot garnished with the micro-greens and the remaining lemon wedges on the side. Alternatively you can add a handful of dark leafy greens like spinach, kale, mustard greens or swiss chard and allow them to wilt in the last couple of minutes of cooking.

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.

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.

EASY RED LENTIL SOUP WITH LEMON RECIPE

Steps:

• Instant Pot Red Lentil Soup with Lemon Recipe Step 1 : Prepare the ingredients - Wash the red lentils and spinach. Wash and chop the onions, carrots, celery, tomatoes and garlic. Gather the bay leaf, coriander powder, turmeric, paprika, salt, olive oil, tomato or homemade marinara sauce and vegetable broth. Slice the lemon into half. Step 2 : Dump the ingredients - Select the Saute function of the Instant Pot and pour the olive oil into the pot. Once the oil is hot, add the bay leaf and chopped garlic. Give it a stir and wait a minute before you dump in the other ingredients. Now add in the chopped onions, carrots, celery, tomatoes, tomato or homemade marinara sauc and vegetable broth. Next add in the spices, turmeric, coriander powder, paprika and salt. Next throw in the homemade marinara sauce or tomato sauce and the vegetable broth. Give it a gentle stir. Step 3: Pressure Cook - Cover the lid, seal the vent and pressure cook for 5 minutes. It will take about 10-15 minutes for the pressure to build before the soup cooks. Once the timer beeps after 5 minutes, quickly release the pressure. Safely open the lid and throw in the spinach and squeeze half of a fresh lemon and stir again. Simple isn't it? You can either blend it or enjoy it as is like seen in the photograph. Garnish and serve. Stove Top Red Lentil Soup Recipe Use a large pot and follow Step 1 and Step 2 from the Instant Pot instructions mentioned above. Step 3 : Cook Lentils - Once the liquid in the pot starts boiling, reduce the heat and simmer for 30 minutes, stirring occasionally. If necessary add more liquid. Lastly after 30 mins, throw in the greens and lemon juice. Stir and serve warm. Blend it or enjoy it as is, like in the photograph.

TURKISH LENTIL SOUP

Steps:

• Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
• Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
• Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
• Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
• Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
• Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.

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.

LEMON LENTIL SOUP

Steps:

• Heat 1 tbsp oil (use water or broth for oil-free) in a large pot over medium heat.
• Add the onions, carrots and garlic and a pinch of salt and pepper. Cook, stirring occasionally, for 6-8 min, until softened.
• Stir in the tomato paste, cumin, coriander, smoked paprika and turmeric. Cook, stirring constantly, for 30 seconds, until fragrant.
• Add stock and lentils and season with another pinch of salt and pepper.
• Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 15-18 min, until lentils are tender.
• Using an immersion blender, or regular blender, blend half the soup until smooth. Return soup to the pot, if using a regular blender.
• Add 1 tsp lemon zest and 3 tbsp lemon juice, then stir to combine.
• Taste and season with salt and pepper, if necessary.
• Serve with fresh cilantro.