Just make sure that the dutch oven is deep enough to use the immersion blender without making a big mess. Once fully cooled, this lentil soup can be transferred to an airtight container and stored in the refrigerator for up to 5 days. However, to make it spread over more meals, here are some ideas: Serve over a whole grain like brown rice. Bring that to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes. Just note that the color of your soup will change slightly depending on what you choose. 1–2 tablespoons extra virgin olive oil. Step 5: Taste and season the soup then stir in greens. They're high in fiber, carbohydrates, and most importantly, protein. This delicious recipe is from Rebel Recipes by Niki Webster is published December 26th (Bloomsbury, RRP £26). Lemony Lentil & Chard Soup. It's deceptively delicious! Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency.
Remove the bay leaves before serving. Check out this recipe for yellow split pea soup, a recipe from Norway. Should I Blend Lentil Soup? Simmer until lentils are soft, about 30 minutes. So not only is this soup easy to make and tastes great, it also is a healthy vegan option for lunch or dinner. This vegan Middle Eastern lemon lentil soup recipe is super easy to make, nutritious, and super filling. Stir in 1/4 cup lemon juice, then using a hand blender, puree the soup, keeping some texture (or transfer to counter-top blender). A fresh and filling bean salad flavored with lemon and fresh mint and dill. Sauté the vegetables. The basis for most of our lentil soup recipes includes diced onion, minced or pressed garlic, and olive oil.
More delicious soup recipes. Enjoy this soup on its own or with some other dishes, but either way, it's the perfect recipe for this time of year. It keeps well but will thicken, so you may want to thin it with a bit of water or broth when reheating. You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds. Don't be afraid of using salt in any recipe. 2 cups (50 grams) baby spinach leaves. Fry for a further few minutes. Stir in the lentils, and broth and the bay leaf. When it comes to this lentil soup recipe, let's remember that simple does not equal boring. 4 cups kale, chopped. Then taste test to see if you need to add anything else.
You might also prefer more of something, like pepper or dill, so check that as well. 100g spinach, or kale with tough stalks removed. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Liquids: You can use water or broth or a mix of both, which is what I usually do. Ms. Olivia Pope always looks so perfect and polished. I've added an vegan italian sausage for a hint of spice and sweet potato for carby goodness. Servings Per Recipe: 10. Do you all watch "Scandal"? Like quite a few of the soup recipes on Inspired Taste, this lentil soup is very simple to make. This lemon lentil soup has the taste of comfort food, but also manages to offer outstanding nutrition in every serving.
This soup is based on the classic Greek lentil soup 'Fakes', but I have added a lot more vegetables. Meanwhile, rinse lentils and drain well. And did you know Canada is the world's #1 producer of lentils? Another option is to include fresh spinach at the end. Broth/Stock: Veggie or chicken works well here. The cumin will add an earthy or nutty flavor to the soup.
Adding it near the end of the cooking time keeps it bright green and with some delicious chew. Serve soup topped with crispy kale and several grinds of pepper. Serve warm, garnished with lemon slices and fresh herbs if desired. The same goes with paprika. The Lebanese lemon lentil soup reheats well right on the stovetop. Want to add more greens? I don't care if it's seventy degrees outside! Red lentils break down the fastest and become mushy.
When using fresh herbs, it's best to add during the last few minutes of cooking, or just before serving. If you've ever been too intimidated to try to cook lentil soup, this recipe is about to change that mindset! Adjust salt and pepper if needed. Order your copy for £21. Fresh lemon is a must for this soup.
Lentil soup will keep well for up to four days in the fridge and in my opinion, gets better over time. Make it, eat it, enjoy! I love this White Bean Soup with lemon, greens and a tomato broth. Bring heat down to a simmer and cook for 20 minutes. This provides sweetness. Add the cumin, turmeric, and paprika. Add the lentils along with 1. For the Salad: - 1 can (15 ounces) Chickpeasrinsed and drained, or 1½ cups cooked chickpeas. This post was generously sponsored by Vitamix. Serve the soup over a bed of steamed greens, such as kale and spinach.
Lemon Lentil Soup is an easy meal to make and includes so many scrumptious ingredients.
Optional Toppings: - yogurt, plain; dairy free if desired. During the last 20 minutes of cooking, add in the chickpeas. Add lentils, rice, salt, and pepper. You may need to add a bit of water when reheating if it looks too thick. It's hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. Alternatively, you can use spinach, swiss chard, or collard greens. Cavolo Nero — also called lacinato kale, this is a type of kale that works great in this recipe. Yes, you can freeze this soup.
Heat the olive oil in a large pot and cook all the veggies except the potatoes until they soften. A thumb-sized piece of ginger, peeled and grated. Add 4 cups of water and 1 bay leaf and bring everything to a boil. Soups are also great for freezing. The kale can easily overcook and lose its color and texture. I can get a 375g bag of red lentils at my local grocery store for under $2. There's no need to even peel the garlic ahead of time. Add the lentils, potatoes, and stock and simmer for 25 minutes.
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