Red Lentil Soup With Lemon Recipes

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.

EASY GREEK RED LENTIL SOUP RECIPE

Steps:

• Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
• Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
• Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
• Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
• Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

SPICY RED LENTIL SOUP WITH LEMON RECIPE

Steps:

• In a large soup pot or Dutch oven, heat the oil over medium heat. When it's hot, add onion and cook until it is softened, about 5 minutes.
• Add the garlic, carrots, tomato paste, cumin, cayenne and a large pinch of salt and cook, stirring well to combine, for 2 to 3 minutes.
• Add the broth, lentils, oregano and bay leaf and stir well. Bring to a boil and then lower the heat and simmer, stirring every once in a while, for 30 to 40 minutes, until the lentils have melted into a thickish puree.
• If desired, use an immersion or regular blender or a food processor to purée half the soup then add it back into the pot.
• Thin with more water or broth if necessary and add salt and pepper to taste.
• Just before serving, stir in the lemon juice and chopped cilantro.

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.

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.

RED LENTIL SOUP

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 RECIPE WITH VEGETABLES

Steps:

• PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato. Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
• SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
• ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
• COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
• FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.

RED LENTIL SOUP WITH ROSEMARY AND LEMON

Steps:

• Peel and finely chop the onions, carrots and garlic.
• Wash the celery stalks and cut them in half lengthways. Then chop the long sticks into small dice.
• Optional stage (see note 2)Pour the olive oil into a large fry pan and once hot, sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour. Add in your carrots and celery garlic and cook for a further 3 minutes. Stir in the garlic and cook for another minute.
• Add the vegetables, red lentils, 2 tsp of the fresh rosemary and vegetable broth to the slow cooker and cook on low for 7 hours or high for 4 hours.
• Give your soup a vigorous stir to create a creamy texture and then add in the seasonings, the zest of the lemon and the additional teaspoon of fresh rosemary.
• You can blend it at this stage if you wish.
• Serve immediately or set to keep warm.
• Pour the olive oil into a large stock pot and once hot, reduce the heat and sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour.
• Add in your carrots and celery garlic and cook for a further 3 minutes.
• Stir in the garlic and cook for another minute.
• Add the red lentils to the pan along with 2 tsp of the fresh rosemary and vegetable broth.
• Cook over a low heat for 40 minutes until everything has softened.
• Give the soup a stir every now and then and once it has finished cooking stir it vigorously to give your soup a creamy texture.
• You can blend it at this stage if you wish.
• Finish the soup with the seasonings, the zest of the lemon and the remaining fresh rosemary.

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.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer.
• Add the broth, 1-2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, about 30 minutes. Taste, and add more salt if necessary.( I add about another teaspoon of salt and 1/2 teaspoon black pepper. )
• Using an immersion or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice and cilantro. Serve the soup drizzled with good olive oil and dusted very lightly with cayenne if desired.
• Source: Orangette

RED LENTIL SOUP WITH LEMON AND CILANTRO

Steps:

• Spread the lentils on a large plate and remove any small stones and other debris
• Rinse lentils in a fine-mesh colander and rinse well until the water runs clear
• In a large soup pot, boil lentils in 8 cups of water with the salt until tender, about 20 minutes. The lentils will turn yellow. Skim and discard any white from the surface, if any.
• While the red lentils are cooking, heat olive oil in a medium-size skillet sauté cilantro and garlic for 3-4 minutes or until the cilantro turns dark green. Set aside
• When lentils are tender and cooked garlic and cilantro, lemon juice and stir well.
• Simmer for an additional 20 minutes.

RED LENTIL SOUP WITH LEMON

Steps:

• Wash red lentil until the water runs clear and drain.
• Add the lentil, chicken stock, 1 teaspoon of carrom seeds, cloves, turmeric, peppercorns and salt into the Instant pot. Give a nice stir. Lock the lid and seal the vent.
• . Make sure "High" Pressure is chosen. Actual cooking time will be more than 5 minutes because it takes about 5-10 minutes for the pot to build pressure.
• When the pot finishes cooking, turn the venting knob to venting position. This will release the steam quickly. Once the steam has stopped and the floating valve has dropped, open the lid.
• Heat vegetable oil in a medium saucepan, add the green chilies and garlic. Saute until fragrant, about 40-50 seconds. Add the 1/2 teaspoon of carrom seeds and cook further for a minute. Remove from the heat and add into the soup immediately.
• Add also the spinach and lemon juice into the soup. Chose "Soup" mode and set time for 3 minutes. Cook until spinach wilts ( baby spinach wilts faster). Press " Cancel" button"
• Garnish with fresh coriander. Serve immediately with lemon slices.

RED LENTIL AND CARROT SOUP WITH LEMON

Steps:

• In a large soup pot, sauté the diced onion in the olive oil over low heat for 5 minutes - until soft.
• Add carrots, celery and garlic. Sauté for 2 minutes.
• Add tomato paste, cumin and black pepper. Sauté - stirring - for 2 minutes.
• Add red lentils and basmati rice and sauté for 2 minutes.
• Add vegetable stock. Bring to a boil and then turn down to a simmer and cook for 30 minutes.
• Puree the soup using an immersion blender to desired consistency - smooth or chunky - your choice.
• Just before serving, add a sprinkle of minced parsley and a squeeze of lemon to each bowl of soup. Stir to combine and serve.

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.

RED LENTIL SOUP WITH LEMON-MINT YOGURT

Steps:

• Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
• Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
• Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
• Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
• Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.

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.

RED LENTIL SOUP WITH LEMON - NYT

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.

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.