Best Lemony Lentil Soup Recipes

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LEMONY LENTIL SOUP WITH CILANTRO



Lemony Lentil Soup with Cilantro image

Categories     Soup/Stew     Citrus     Quick & Easy     Low/No Sugar     Lemon     Lentil     Cilantro     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 9

1/2 cup chopped fresh cilantro
7 tablespoons olive oil
1 teaspoon salt
1 medium onion, chopped
1/2 teaspoon ground allspice
1 cup brown lentils, picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
3 cups water
2 tablespoons fresh lemon juice

Steps:

  • Purée cilantro with 6 tablespoons oil and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.
  • Cook onion in remaining tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add allspice and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro purée.

LEMONY LENTIL CHARD SOUP



Lemony Lentil Chard Soup image

From Fit Yoga, February 2009. This was delicious and very flavorful. I used the zucchini, and all vegetable broth instead of water. Serve warm, not hot, to better enjoy the lemon.

Provided by yogiclarebear

Categories     Chard

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

6 -7 cups water
1 1/2 cups brown lentils or 1 1/2 cups green lentils, sorted and rinsed
2 tablespoons oil
1 1/2 cups sliced leeks (about 2 leeks)
4 cups eggplants, cubed or 4 cups zucchini
2 1/2 teaspoons salt (to taste)
1 (19 ounce) can diced tomatoes
4 cups chopped swiss chard (packed) or 4 cups spinach (packed)
2 1/2 tablespoons za'atar spice mix
2 teaspoons paprika
1 tablespoon ground cumin
1 -2 vegetable bouillon cube
2 tablespoons grated lemon zest
1/3 cup lemon juice
2 -3 minced garlic cloves
lemon slice (to garnish)

Steps:

  • Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 45 minutes, or until the lentils are tender.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leek and sauté for a few minutes until it begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy.
  • Once lentils are just tender, add the saucy veggies, remaining salt, chard or spinach, zaatar, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes.
  • Stir in the lemon juice and garlic, ladle into bowls, and serve with lemon slices to garnish.

Nutrition Facts : Calories 201.2, Fat 4.3, SaturatedFat 0.6, Sodium 782, Carbohydrate 31.4, Fiber 14.2, Sugar 4.7, Protein 11.2

SLOW-COOKER LEMONY LENTIL AND FARRO SOUP



Slow-Cooker Lemony Lentil and Farro Soup image

Bring out the slow cooker for this Slow-Cooker Lemony Lentil and Farro Soup. This Slow-Cooker Lemony Lentil and Farro Soup is sure to be a hit.

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 9 servings, 1 cup each

Number Of Ingredients 10

1-1/2 cups chopped carrots
1 onion, chopped
1 cup dry green lentils, uncooked
1/2 cup pearled farro, uncooked
1-1/2 qt. (6 cups) fat-free reduced-sodium chicken broth
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 tsp. each black pepper and dried thyme leaves
2 cups tightly packed baby spinach leaves
1/2 cup KRAFT Finely Shredded Parmesan Cheese
juice from 1 lemon

Steps:

  • Combine all ingredients except spinach, cheese and lemon juice in slow cooker sprayed with cooking spray. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 3-1/2 hours).
  • Stir in remaining ingredients just before serving.

Nutrition Facts : Calories 140, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g

LEMONY CHICKEN-LENTIL SOUP



Lemony Chicken-Lentil Soup image

A zesty soup made using chicken and lentil served hot on dinner table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 medium carrots, chopped (1 1/2 cups)
2 cloves garlic, finely chopped
1 cup dried lentils (8 ounces), sorted and rinsed
2 tablespoons tomato paste
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
2 cups cut-up cooked chicken
2 tablespoons grated lemon peel

Steps:

  • Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.
  • Stir in lentils, tomato paste and broth. Heat to boiling; reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.
  • Stir in chicken and lemon peel. Cook about 5 minutes or until hot.

Nutrition Facts : Calories 225, Carbohydrate 24 g, Cholesterol 40 mg, Fiber 8 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 510 mg

LEMONY LENTIL SOUP



Lemony Lentil Soup image

This comes from an old Sunset soup cookbook from 20 years ago. The cilantro and chard are a unique combination with the added lemon; I use vegetable boullion instead of beef...and no tomatoes!

Provided by ruth in NJ

Categories     Lentil

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs swiss chard
1 bunch fresh cilantro
1 1/2 cups lentils
7 -8 cups water
4 vegetable bouillon cubes, 5 grams each
6 tablespoons olive oil
1 medium onion
3 garlic cloves, minced
1 large red potatoes, diced
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
3 tablespoons lemon juice

Steps:

  • Rinse and drain chard.
  • Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
  • Set aside.
  • Coarsely chop cilantro and set aside.
  • Rinse lentils, then drain.
  • In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
  • Reduce heat and cover, simmering for 20 minutes.
  • Meanwhile, heat oil in small iron skillet over medium-low heat.
  • Add onion and garlic.
  • Cook, stirring occasionally, until soft and golden (15-20 minutes), adding finely chopped cilantro during the last
  • five minutes of cooking.
  • Set aside.
  • Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
  • Stir in salt, pepper, cumin, and lemon juice.
  • If desired, thin soup with 1 cup more water.
  • Makes 6 servings.

Nutrition Facts : Calories 254.7, Fat 14.1, SaturatedFat 2, Sodium 556.7, Carbohydrate 27, Fiber 7.3, Sugar 4, Protein 8.1

LEMONY CHICKEN-LENTIL SOUP



Lemony Chicken-Lentil Soup image

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
3 medium carrots, chopped (1 1/2 cups)
2 cloves garlic, finely chopped
1 cup dried lentils (8 ounces), sorted and rinsed
2 tablespoons tomato paste
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
2 cups cut-up cooked chicken
2 tablespoons grated lemon peels

Steps:

  • 1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.2. Stir in lentils, tomato paste and broth. Heat to boiling reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.3. Stir in chicken and lemon peel. Cook about 5 minutes or until hot.wing it!You'll really like this fresh lemony lentil soup. For a fun color change, use pink lentils.1 SERVING: Calories 225 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 40mg Sodium 680mg Carbohydrate 24g (Dietary Fiber 8g) Protein 24g * % DAILY VALUE: Vitamin A 78% Vitamin C 8% Calcium 4% Iron 24% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LEMONY LENTIL SOUP



LEMONY LENTIL SOUP image

Categories     Soup/Stew     Bean     Lemon     Carrot

Yield 4

Number Of Ingredients 11

3 carrots, chopped (1.5 cups)
1 onion, chopped (1.5 cups)
2 cloves garlic, minced
1 dash red pepper, optional
nonstick cooking spray
2 cups dried red lentils (12 oz), rinsed
4.5 cups chicken broth
1 Tbs chopped fresh oregano
1 Tbs chopped fresh rosemary
1 Tbs lemon juice
freshly ground pepper to taste

Steps:

  • 1. Place the carrots, onion, garlic, and crushed red pepper, if desired, in a medium microwave bowl. Add 2 Tbs water and cover with wax paper. Microwave on high 4 min. 2. Coat the inside of a 4-qt slow cooker with cooking spray. Add the onion mixture, lentils, and broth. Cover and cook on low heat for 5.5 hours. 3. Stir in oregano, rosemary, lemon juice, and pepper to taste.

LEMONY LENTIL SOUP RECIPE - (4/5)



Lemony Lentil Soup Recipe - (4/5) image

Provided by Marlenew

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 small onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
3 cloves garlic, thinly sliced
1 tablespoon fresh rosemary, chopped
Kosher salt and freshly ground black pepper
1 cup brown lentils, rinsed
6 cups vegetable broth
12 ounces Swiss chard, (about 2 bunches), stems removed and pickled, leaves thinly shredded
Zest and juice of 2 lemons

Steps:

  • Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, garlic, rosemary and salt and pepper to taste, and saute for 5 minutes. Stir in the lentils and add the broth. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, until the lentils are tender. Stir in chard leaves, and cook until they wilt. Add the lemon zest and juice, and season well with salt and black pepper. Serve hot.

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