Lemon Lentil Stew 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

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

LENTIL STEW WITH SPINACH AND POTATOES



Lentil Stew with Spinach and Potatoes image

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

Categories     Soup/Stew     Leafy Green     Potato     Vegetarian     Spinach     Lentil     Fall     Winter     Healthy     Vegan     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 10

2 tablespoons olive oil
2 large garlic cloves, chopped
3 cups canned vegetable broth
1 cup lentils, rinsed, picked over
8 ounces red-skinned potatoes, cut into 1/2-inch pieces
1 lemon
6 ounces torn fresh spinach leaves (about 8 cups)
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh mint
Crumbled feta cheese (optional)

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add garlic and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes.
  • Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
  • Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.

18+ BEST LENTIL RECIPES (+LENTIL NACHOS)



18+ Best Lentil Recipes (+Lentil Nachos) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 30m

Number Of Ingredients 7

Lentils cooked in enchilada sauce
3 cups water or broth
1/2 cup uncooked brown rice
Tortilla chips
Cheese sauce or shredded cheese
Salt (optional)
Toppings: guacamole (jalapeno, cilantro, lime)

Steps:

  • After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
  • Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.

Nutrition Facts : Calories 250 kcal, ServingSize 1 serving

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

CREAMY LENTIL STEW



Creamy Lentil Stew image

Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.

Provided by Greg Lofts

Categories     Gluten-Free Recipes

Time 45m

Number Of Ingredients 19

3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and cut into a 1/4-inch dice
2 celery stalks, peeled and cut into a 1/4-inch dice
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
3 thyme sprigs
1 tablespoon curry powder, such as Madras
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup dried red, pink, or yellow lentils
1 quart low-sodium vegetable broth or water
1 cup coconut milk
1 tablespoon fresh lemon juice, plus more to taste
Chopped cilantro and/or scallions, for serving
Poached or fried eggs, for serving (optional)
Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)

Steps:

  • Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
  • Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.

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