Lemon Lentil Soup Recipes

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LEMON LENTIL SOUP RECIPE



Lemon Lentil Soup Recipe image

A quick and easy lemon lentil soup recipe with fresh thyme, cumin and a touch of saffron. Vegan, plant-based, healthy, hearty and gluten free.

Provided by Florentina

Categories     Soup

Time 16m

Number Of Ingredients 16

1 yellow onion (- diced)
4 cloves garlic (- minced)
1 cup red lentils ((rinsed and picked through))
1 carrot (-diced)
1/2 bunch thyme
1/2 tsp red pepper flakes
3/4 tsp ground cumin (+ more to taste)
1 tsp turmeric
1/2 tsp chili powder ((or to taste))
1 strip lemon peel
6.5 cups water or low sodium vegetable stock (- hot)
1 pinch saffron threads ((optional))
1 pinch sea salt (+ more to taste)
2 tsp olive oil or a splash of water ((omit oil for WFPB & Plantricious diets))
1 lemon (- cut into wedges)
1/3 cup micro-greens, cilantro leaves or fresh dill (- for serving)

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.

Nutrition Facts : Calories 194 kcal, Carbohydrate 35 g, Protein 12 g, Sodium 56 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving

THE BEST LENTIL SOUP



The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

  • Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
  • Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
  • Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

RED LENTIL SOUP WITH LEMON



Red Lentil Soup With Lemon image

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

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro

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

LEBANESE LEMON LENTIL SOUP



Lebanese Lemon Lentil Soup image

This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.

Provided by Debra Fox Sullivan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h5m

Yield 10

Number Of Ingredients 18

2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery with leaves, diced
2 carrots, diced
1 ½ teaspoons minced garlic
6 cups water
2 cups French green lentils
2 tablespoons chopped fresh parsley
1 tablespoon salt, or more to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
¼ cup butter
1 cup all-purpose flour
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley
freshly ground black pepper

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.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 37.8 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 13.9 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 755.2 mg, Sugar 2.2 g

15-MINUTE LENTIL SOUP



15-Minute Lentil Soup image

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 9

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

Steps:

  • In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g

LEMONY LENTIL SOUP



Lemony Lentil Soup image

In this simple soup recipe, you'll simmer everyday ingredients like carrots, onion, garlic, and spices with red lentils, which are the perfect soup legume since they break down into soft submission. Instead of pureeing the entire soup into oblivion, you'll only blend half the batch to retain some texture. On top are crispy, roasted kale leaves for a modern garnish.

Provided by Anna Theoktisto

Time 30m

Number Of Ingredients 13

2 tablespoons olive oil, divided
1 yellow onion, finely chopped
2 medium carrots, grated
4 cloves garlic, finely chopped
1 teaspoon ground coriander
0.5 teaspoon chipotle chili powder
0.25 teaspoon ground turmeric
6 cups low-sodium vegetable broth
1.5 cups dried red lentils, rinsed
4 leaves curly kale, stemmed and torn into 2-in. pieces
1.75 teaspoons kosher salt, divided
2 teaspoons lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)
0.25 teaspoon freshly ground black pepper, plus more for serving

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



Lemon Lentil Soup image

Loaded with protein-rich lentils, this hearty soup is rooted in the old-fashioned goodness of leeks, parsnips, celery and carrots. "The addition of lemon juice transforms what might otherwise be an everyday soup into something out of the ordinary," writes Jean Rowlings of Saskatoon, Saskatchewan.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1 cup chopped leeks (white portion only)
2 tablespoons canola oil
1 can (15 ounces) tomato puree
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped peeled parsnips
2 tablespoons dried basil
8 cups water
1-1/2 cups dried lentils, rinsed
2 bay leaves
1 tablespoon grated lemon zest
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper
2 to 3 tablespoons lemon juice

Steps:

  • In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes. , Stir in lemon zest, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice.

Nutrition Facts : Calories 248 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 14g fiber), Protein 14g protein. Diabetic Exchanges

LENTIL SOUP WITH LEMON



Lentil Soup with Lemon image

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

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper
⅛ teaspoon chili powder, or to taste
1 (32 ounce) carton chicken broth
1 cup red lentils
1 large carrot, diced
2 tablespoons lemon juice, or to taste
3 tablespoons chopped fresh cilantro
4 teaspoons extra-virgin olive oil for drizzling
1 pinch chili powder

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

LENTIL SOUP WITH LEMON AND TURMERIC



Lentil Soup with Lemon and Turmeric image

This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It's savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to the soup.

Provided by Adam and Joanne Gallagher

Categories     Soup

Time 1h

Yield Makes 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups finely chopped onion (1 medium onion)
1 1/2 cups chopped carrot (2 large carrots)
2 teaspoons minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
2 cups (12 ounces) lentils, picked and rinsed
8 cups chicken or vegetable broth
2 heaping cups shredded kale or spinach
1 to 2 lemons
1/4 cup chopped fresh herbs like parsley or dill, optional
Fine sea salt, to taste

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.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, Fat 5.5g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 1155.9mg, Carbohydrate 45.3g, Fiber 8g, Sugar 5.2g, Protein 19.5g

LEMON LENTIL SOUP



Lemon Lentil Soup image

A hearty, healthy and delicious vegan red lentil soup with lemon and turmeric that's easy to make and full of flavour!

Provided by Deryn Macey

Categories     Soup

Time 42m

Yield 4

Number Of Ingredients 15

1 tbsp olive oil (15 ml)
1 medium onion, diced (255 g, approx. 2 cups)
2 carrots, peeled & diced (205 g, approx. 1 ⅔ cups)
4 garlic cloves, minced or grated (27 g, 1 heaping tbsp )
1 tbsp tomato paste (25 g)
2 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp ground turmeric
6 cups vegetable stock (1.5 L)
1 ½ cups red lentils, rinsed (285 g)
3 tbsp lemon juice (45 ml)
1 tsp lemon zest
¼ cup cilantro, roughly chopped (12 g)
salt and pepper, to taste

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.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 347 calories, Fat 6 g, Carbohydrate 61 g, Fiber 11 g, Protein 19 g

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Servings 4


GINGER LEMON LENTIL SOUP RECIPE - COOK WITH CAMPBELLS CANADA
2017-02-15 Directions. Combine broth,lentils,onion,carrot,garlic,ginger and pepper in 2 qt (2 L) saucepan. Heat to a boil. Reduce heat to low. Cover and simmer until lentils are tender – about 15 minutes,stirring occasionally. Stir in lemon juice. Ladle into soup bowls and …
From cookwithcampbells.ca
3/5 (2)
Calories 180
Servings 4
Calories 180 per serving


LEMON LENTIL SOUP | DRFUHRMAN.COM
Lemon Lentil Soup. By: Stephanie Harter. by 110 members. G - B O M B S. Category: Soups and Stews. Tag: Aggressive Weight Loss. This simple soup is the perfect choice for a quick weeknight dinner. Lemon juice, added at the end of the cooking time, brightens and balances the …
From drfuhrman.com


RECIPE: LEMON LENTIL SOUP STEP BY STEP WITH PICTURES ...
Lemon, cumin and parsley add character to the soup. Author of the recipe. Ingredients for lemon-lentil soup: Lentils (red) - 0.5 glass Onions - 50 g Garlic - 1 clove Lemon juice - 10 ml Broth - 500 ml Parsley - 2 tablespoon Hot red pepper (pipsqueak) Black pepper (to taste) Salt (to taste) Cumin (Zira) - 0.3 teaspoon Vegetable oil - 1 tablespoon How to cook lemon-lentil soup step by step with ...
From handy.recipes


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