All rights reserved. Anti-aging Mì Bryan Rceipe ratings Anti-aging an average rating of 4 out of 5 stars Thanks so much for Ldntils lovely review and for sharing your modifications, Sally! My husband loves lentil soup…so made a pot full and canned the majority. This lentil soup recipe really made my pasta fagioli pop. Heat the oil in a large pot over medium heat. Blend the entire batch, not half.

Lentils soup recipe -

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.

The 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. Log in or sign up to rate this recipe. Log in or sign up to mark this recipe as cooked.

This is daal, minus a few essential seasonings. Best made by sautéing the onions, then adding ginger and garlic paste to taste; sautéing fresh chopped tomatoes no paste ; adding spices turmeric, coriander powder, chili powder, a touch of cinnamon if you like once the oil has taken on the red color from the tomatoes and the vegetables have a glazed appearance.

Not enough salt in this recipe. Make a simple chutney with yogurt, green chilies and cilantro. Was looking forward to this making this, and after seeing the comments, made a few changes used chicken stock, and, instead of water, one 14oz.

can of diced tomatoes and more stock. I used 3 carrots instead of 1, and didn't bother to blend and added a bag of spinach, finished with grated parm, and it was fabulous. This is a very tasty recipe but I have two suggestions: 1.

There is too much liquid for the amount of lentils; therefore add one or two small potatoes, diced, to give the soup more body. Step 4 - No need for more mess of moving half the soup into another pot; get the same rougher consistency by pureeing in one pot but in short bursts until somewhat, but not entirely smooth.

Absolutely delicious! I will never buy lentil soup again. This soup is better than any I've had at any Persian, Arabic or other mediterranian restaurant. I followed the suggestion to use 2 carrots, 3 garlic cloves, and 5 cups of chicken broth, 1.

I grated my carrots and sauteed it with the garlic and onion. I normally don't like red lentils, but this was fantastic. The lemon really rounded the soup.

Will make this again. Jules: for this quantity 1 cup lentils , a couple of plum tomatoes should do. Important to get nice juicy ripe tomatoes, and to sauté all the vegetables until the oil rises to the top and takes on the red tomato color, otherwise it will retain a somewhat raw taste no matter how long you simmer the soup.

That first step ensures the full release of flavor of the spices. Sumac is not hard to find in the US Whole Foods carries it , and adds a lovely tartness more mellow than lemon. The mint is also a nice touch. You'll get more color out of the carrot and the tomato paste than the lentils.

Red lentils fade rapidly to pale pink and then yellow as they are exposed to prolonged heat. But forget their color, it's the flavor and texture that makes them so desirable.

If you want more red bump up the tomato or add some sweet smoked Spanish paprika--the subtle smoke note is terrific with lentils of all hues. We like to zest the lemon as well. The brightness of flavor this adds is incredible. The flavor just explodes in your mouth! I make this all the time.

At the end I often add fish a pound of tilapia works nicely to make a rich one-pot dinner - like a thick chowder. The fish cooks in the hot soup.

I like things spicy so I then adjust the seasonings including the amount of lemon accordingly; and I let the volume reduce a bit by not covering the pot tightly when simmering. Just made this for the first time, and it was delicious.

I understand that some people do not like cilantro, but it really does benefit from that flavour, as well as the lemon juice. Keep those two ingredients in there, and you won't be sorry! I followed the recipe exactly, and didn't find it too thin.

I have leftovers, and keep going back to the pot for another spoonful. I will say that it gets thicker as it cools. Highly recommend, and will definitely make again. After I used the immersion blender, I added a bunch of lacinato kale torn into small pieces and cooked for a few more minutes until wilted.

I have made this soup at least 3 dozen times, always yielding the same delicious results. It freezes beautifully making it a great option for make-ahead menu item or impromtu dinner party. In addition to the cilantro, I like to garnish with toasted pepitas. It's so good I've served it as light lunch item on Thanksgiving.

This is such an easy, healthy, inexpensive soup. I add two tablespoons of barley to give it a little silkiness. Also use ground chipotle pepper.

I cook this in my pressure cooker for about 9 minutes, which results in no need for the immersion blender step. I made this last night subbing only a can of diced tomatoes for the paste. I added this after the spices had bloomed. And omitted the water. It was absolutely delicious.

Simple, warming fare for a snowy day. I thought the seasonings seemed a bit scant, but they were perfect. Used an immersion blender to smooth it out a bit but left enough texture for interest.

We really enjoyed the recipe as written, and given how easy it is, I'll surely make it again. But there are also many delicious sounding suggestions in the comments that I'll likely try too.

I made this almost as directed. Very tasty. This is delicious, exactly as written. I do add more salt, but I love salt more than I should. Have made this many times and even our picky tweens and teens love it. Making this soup now, after reading many of the comments. We had leftover mirepoix and chicken gravy from Monday night, and I used that along with two finely diced potatoes, onion and garlic.

Good squeeze of tomato puree, then added Ras el Hanout and sumac. Sauteed as directed. Added lentils and water, Better than Bouillon chicken base and salt and pepper. Chucked in half a lemon, zest and all. Fishing that out at the end. So far it smells and tastes incredible! Today we served this over a bowl of roasted cauliflower florets and with a dollop of yoghurt on top — I would highly recommend the combo to add some interesting texture!

Great simple lentil soup recipe that is very easy to adapt to personal taste - I can see why it's popular. It is delicious made exactly as directed. My only deviation was to not use the immersion blender because it wasn't necessary.

After 30 minutes, the carrots were soft and the lentils were melting into the broth. 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.

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. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Increase the heat to high and bring just to a boil.

Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. I like quite a bit of lemon. 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. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste. Beautiful picture of soup however, with. Cumin added to it, actually more than turmeric it should be called lentil cumin soup.

Good combination of flavors, need less lentils …. too thick. Thanks for the feedback! Glad you enjoyed the flavor combination and appreciate the suggestion about adjusting the lentil quantity.

Reply Ashlee Reighard January 15, , pm Tastes even buying than buying from a restaurant. So good and easy to make. Reply Anna Livarchuk January 19, , pm This soup is so underrated.

My family is very meat and potatoes kind of people but everyone loves it from 1. This soup has great flavor and I recommend everyone give this soup a chance. Reply Jennifer Knight January 14, , pm FABULOUS SOUP! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

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Lentil Soup with Lemon and Turmeric Leave a review. Watch the Video. PREP 10mins COOK 50mins TOTAL 1hr. Watch Us Make the Recipe. Directions 1 Heat the oil in a large pot like a Dutch oven over medium heat.

Adam and Joanne's Tips The soup will keep stored in the refrigerator up to four days and in the freezer for several months. If when reheating the soup, it seems too thick or dry, add a splash of extra broth or water. For some extra flavor, cook bulk sausage or ham with the onions and carrots.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. Sodium will vary depending on the broth used.

This is my go-to revipe, which reecipe to require reciep 10 basic ingredients, 1 pot, Anti-aging Boost performance with consistent hydration little Anti-aging than Lenitls minutes to Lentils soup recipe. Shall we? The base for this Letnils, Lentils soup recipe soup starts with hearty vegetables for plenty of plant-based fiber and flavor. I went with carrots, celery, kale, and potatoes. And in my opinion, the real flavor magic happens when you add your own Homemade Vegetable Stock so rich, flavorful, and such a good use of vegetable scraps leftover from the week. I always roughly double the amount with fresh vs dried. Skup up Anti-aging free weekly recipes. This post may contain affiliate Lentils soup recipe. See my disclosure policy. Lentil soup is a classic vegetarian soup recipe. Oh no, this recipe is anything but that! And a budget-friendly one to boot!