Lemon Lentil Soup recipes - Lentil soup

Author: Dale Wilson  
Lentil soup Appetizer Soup

A traditional Lebanese soup, lentils and vegetables are cooked with healthy greens in a lemony broth scented with warm cinnamon and cumin. This Lebanese version of a warm and comforting lentil soup has a distinct lemony taste and is packed with fiber and protein.

Adas bil Hamod (Lebanese Lentil Lemon Soup)

Adas bil Hamod (Lebanese Lentil Lemon Soup)
This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.
Provided by: MissGleasonSanchezApostolides
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 8
Ingredients:
  • 1 tablespoon olive oil
  • ½ cup chopped onions
  • 1 pound brown lentils
  • 3 cloves garlic, minced
  • 1 (16 ounce) package frozen whole leaf spinach
  • 1 tablespoon dried mint, crushed
  • salt to taste
  • ¾ cup lemon juice
Nutrition:
  • Calories: 243.4 calories
  • Carbohydrate: 39.8 g
  • Fat: 2.6 g
  • Fiber: 19.3 g
  • Protein: 17 g
  • Saturated Fat: 0.4 g
  • Sodium: 46.4 mg
  • Sugar: 2.5 g
How to cook:
  1. Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
  2. Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Notes: Lebanese Lentil Soup Recipe, Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt. · Process until mixture forms a paste. · Set aside. · Sauté onions in
Tags:
bil hamod lebanese lentil lemon soup lebanese lentil soup with greens adas bil hamod lebanese lentil lemon soup

The BEST Authentic Lebanese Lentil Soup Recipe!

You will need:2 cups red lentils1 medium-large yellow onion 1 clove garlic1 tbsp grated fresh
Duration: 3:14

Lemon Lentil Soup

Lemon Lentil Soup
This Lebanese version of a warm and comforting lentil soup has a distinct lemony taste and is packed with fiber and protein.
Provided by: Iman
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Lebanese
Number of ingredients: 10
Ingredients:
  • 1 cup Brown Lentils
  • 1 med. Onion
  • 3 Cloves of Garlic
  • 2 tb. Olive Oil
  • 1 Lemon
  • 1 bunch Swiss Chard
  • 2 tsp. Salt
  • 1 tsp. Ground Cumin
  • ½ tsp. Black Pepper
  • 8 cups Water
Nutrition:
  • Calories: 152 kcal
  • Carbohydrate: 24 g
  • Protein: 9.1 g
  • Fat: 7 g
  • Saturated Fat: 0.9 g
  • Sodium: 1828 mg
  • Fiber: 10 g
  • Sugar: 1.8 g
  • Unsaturated Fat: 5.8 g
  • Serving Size: 1 serving
How to cook:
  1. Prep your ingredients by finely chopping a medium sized onion and crushing or finely chopping 3 cloves of garlic.Wash the Swiss chard thoroughly and set aside to dry.
  2. Heat up the olive oil in a deep soup pot.Add the finely chopped onion and crushed garlic and sauté over medium heat for 5 minutes until translucent.Set aside in a small bowl.
  3. In the large pot, add 1 cup of brown lentil and 6-8 cups of water. Boil lentils over medium-high heat for 20 minutes until tender.
  4. Cut the stems off the Swiss chard and chop into ½-1 inch in width. Add to the lentils.
  5. Add the sautéed onion mixture along with salt, cumin, and black pepper.
  6. Let simmer for 10 minutes. Add more water if soup gets too thick.
  7. Juice 1 lemon and add to the soup. Taste for seasoning and lemon.Serve warm with toasted bread.
Notes: Lebanese Lentil Soup Recipe: Healthy Adas Bil Hamod, Adas Bil Hamod is Lebanon's national soup, packed full of fresh vegetables and lentils. The soup is slightly sour thanks to the addition of

Lebanese Lentil Soup with Greens

Lebanese Lentil Soup with Greens
A traditional Lebanese soup, lentils and vegetables are cooked with healthy greens in a lemony broth scented with warm cinnamon and cumin.
Provided by: Liz DellaCroce
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Lebanese,middle eastern
Number of ingredients: 13
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (diced)
  • 2 medium carrots (peeled and diced)
  • 3 stalks celery (diced)
  • 4 cloves garlic (minced)
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1 cup brown lentils (uncooked)
  • 4 cups chicken broth (low sodium)
  • 4 cups water
  • 1 lemon (juiced)
  • salt and pepper to taste
  • 8 cups spinach
Nutrition:
  • Serving Size: 2 cups
  • Calories: 287 kcal
  • Carbohydrate: 46 g
  • Protein: 17 g
  • Fat: 5 g
  • Sodium: 975 mg
  • Fiber: 21 g
  • Sugar: 5 g
  • Unsaturated Fat: 5 g
How to cook:
  1. Heat oil in a large soup pot over medium-high heat. Add in the onions, carrots and celery and cook until they become tender, about 6-7 minutes, stirring frequently. Season with salt and pepper to taste.
  2. Stir in the garlic, cumin and cinnamon. Heat until fragrant, about 30-60 seconds. Add lentils to the pan and heat 1-2 minutes to slightly toast. Pour in the chicken broth, water and lemon juice then bring pot to a boil. Reduce heat to low and simmer until lentils are tender, about 30-45 minutes.
  3. Right before serving, stir in the spinach and cook until bright green and wilted, about 2 minutes. Season with additional, salt, pepper and lemon juice to taste before serving warm.
Notes: Slow Cooker Lebanese Lentil Soup, Ingredients. 1/2x 1x 2x · ▢ 6 Dynamic Duo potatoes, halved (or other Little Potato Company variety) · ▢ 1 cup Bob's Red Mill Red Lentils · ▢ 1 medium onion (

Lemony Lentil Soup

Lemony Lentil Soup
This Lemony Lentil Soup recipe is full of the best bright and zesty flavors, it's naturally gluten-free and vegan, and it's easy to make in the Instant Pot, Crock-Pot or on the stovetop.
Provided by: Ali
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 2 medium carrots, diced
  • 5 cloves garlic, peeled and minced
  • 6 cups vegetable stock (or chicken stock)
  • 1 1/2 cups red lentils, rinsed and picked over
  • 2/3 cup whole-kernel corn
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • (optional) pinch each of saffron and cayenne
  • zest and juice of 1 small lemon
  • fine sea salt and freshly-cracked black pepper
How to cook:
  1. Stovetop Instructions:
  2. Sauté the veggies
  3. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
  4. Simmer
  5. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
  6. Blend (optional)
  7. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
  8. Season
  9. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
  10. Serve warm, garnished with an extra fresh lemon slice if desired.
  11. Instant Pot (Pressure Cooker) Instructions:
  12. Sauté the veggies (optional)
  13. Press the “Sauté” button on your Instant Pot. Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Press “Cancel”.
  14. Cook
  15. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”. Cook on high pressure for 8 minutes, followed by a quick release.
  16. Blend
  17. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
  18. Season
  19. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
  20. Serve warm, garnished with an extra fresh lemon slice if desired.
  21. Crock-Pot (Slow Cooker) Instructions:
  22. Slow cook
  23. Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker, and stir to combine. (No olive oil needed.) Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender.
  24. Blend
  25. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
  26. Season
  27. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
  28. Serve warm, garnished with an extra fresh lemon slice if desired.
Notes: Lebanese Lentil soup recipe, How to make Lebanese lentil soup · In a deep pot pour water, add lentils and bring to a boil. · After the 20 minutes, start making the potato
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