easy lemon lentil soup

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. In a large Dutch oven or heavy pot, heat olive oil until hot. 2. So much flavor. add red lentils, rosemary and vegetable broth. I thought it was going to be bland and boring, but thanks to a combination of spices and fresh lemon, it tasted amazing (almost addictive) and so comforting. You can also freeze the soup. 1 week ago allrecipes.com Show details . At this point, add the potatoes, lentils, and broth. Lemon Lentil Soup is an easy meal to make and includes so many scrumptious ingredients. In a large pot, saute the chopped onions and grated carrots in the oil, over medium heat for about 4-5 minutes. Each recipe is carefully tested to make sure you won't be disappointed! Step 1: Cook the bacon Blair Lonergan for Taste of Home In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp (about 5 minutes). Cook, stirring constantly, for 30 seconds, until fragrant. Whether you use kale or spinach in the soup, you only need to cook them for a few minutes before serving. 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. I wont use corn, because its GMO in this country and its high glycemic. We are so happy youre here. Find this Pin and more on Vegan Video Recipes by Tania - Eat Something Vegan. Add lentils and broth; bring mixture to a boil. This lentil soup is all about flavor, big and bold. Add the thyme, garlic, celery, and carrots. I actually made this for a recent potluck where several friends were vegetarian. All comments are governed by our Privacy Policy & Terms. Add lentils and broth; bring mixture to a boil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Delicious and a HUGE batch of soup! Watch It should keep for several months. In a large pot over medium heat, sweat the onions with a tablespoon of olive oil until translucent then add potatoes, lentils and stir for a couple of minutes. Place 1 tablespoon of the bacon drippings in the bottom of a 6-quart slow cooker (discard any remaining drippings). The inspiration for Lebanese Lemon Lentil Soup with red lentils comes from my favorite restaurant in Cleveland, Ohio. Sounds delicious. Thank you for a wonderful recipe. Cover, but crack the lid oven just a little. I made this soup tonight almost exactly as described with a few additions and it is DELICIOUS! Stir and serve. Add the onion, carrots and celery and saute for about 5 minutes or until the onion and veggies soften. Love it! Add garlic, carrots, and celery, stirring frequently 2-3 minutes. So for any of you who have yet to give it a try, I thought I would bump this recipe back to the top of the blog for everyone to enjoy. Add the next eight ingredients from the lentils to the water. wave period and frequency; 5 stages of recovery from mental illness; antalya airport terminal 1 departures. Puree half the soup using an immersion or . Its ultra yummy, filling, and comforting to the max. Ingredients Scale 2 tablespoons olive oil 1 yellow onion, small dice 3 large carrots, small dice 4 celery stalks, small dice 4 garlic cloves, minced 1 (28 oz) can diced tomatoes 2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon paprika Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). The flavors from the vegetables, lentils, lemons, spices, and herbs come together and create an amazing mix that is so tasty. To make this lemony lentil soup recipe, you will need the following ingredients: I have included detailed instructions in the full recipe below for how to make this lentil soup in either an Instant Pot, Crock-Pot or on the stovetop. Bring to boil by adding vegetable broth (or water if making for babies), lentils, ground cumin and paprika and black pepper. Thanks for the rating! As you can see from our photos, I add slices of lemon to the soup, too. If the bag freezes flat, it is easy to stack vertically and saves room in the freezer. I have made it a few times. Rate this Easy Lemon Lentil Soup recipe with 2/3 cup red lentil, 4 cups chicken stock or 4 cups water, 2 garlic cloves, chopped roughly, 1 lemon, juice and zest of, 1 tbsp cilantro, chopped roughly, salt and pepper Increase the heat to high and bring just to a boil. Really happy I found your blog and Im looking forward to trying more recipes. I added 3 clove of garlic when sauting veggies. Place a stock pot on the stove top over medium heat. It means a lot to me! To store this easy Lemon Lentil Soup, place it in an airtight container and keep it in the refrigerator for up to 3-4 days. easy Required fields are marked *. Read more, How to make the ultimate, tastiest fajitas with steak, chicken, and shrimp. If you make this recipe, snap a photo and hashtag it #inspiredtaste We love to see your creations onInstagramandFacebook! We also use them to make these vegan eatballs (I love them!). Step 4: Add the lentils and broth. Instructions. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. You'll love how full of flavor and satisfying it is, especially when you want to warm up after a cold day. Instructions. That was not a typo and you read that right. This Easy Lemon Lentil Soup Recipe is so delicious, itll become part of your regular meal rotation. See more . Click here to add your own private notes. (I like quite a bit of lemon.). I make this soup with lentils, carrots, turmeric, and fresh lemon whenever Im in need of some healthy comfort food. Besides boosting the nutrition of this already super-healthy soup, it added some nice color and texture. Add onion, garlic and hot pepper flakes and cook for 5 minutes. Add the garlic, stir, and cook 2 more minutes. Instructions. Barclay and I turn to this soup often because its easy to make and full of feel-good ingredients. I think the corn really added something for me. ginger 10/10 thanks so much for sharing this. Test the lentils to make sure they are done. Added the lemon and cilantro at the end and it added such a BRIGHT flavor. Bring a large pot over medium-high heat and add the olive oil. Here are a few of my faves: This Lemony Lentil Soup recipe is full of the best bright and zesty flavors, its naturally gluten-free and vegan, and its easy to make in the Instant Pot, Crock-Pot or on the stovetop. Cook on LOW for 6 hours. Reduce heat and let simmer until lentils are tender, at least 1 hour. Add more water. Please read my disclosure policy. Add the onion, carrot & tomatoes (including any juices of the tomatoes); saut 7-10 minutes until the veggies are soft and the oil has taken on the red color of the tomatoes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. Add the sausage to the pot and cook until the sausage is lightly browned, about 5 more minutes. This Easy Lemon Lentil Soup is hearty and flavorful. Quick, easy and delicious. Jump to the Lentil Soup Recipe. It's called Taza, and it's run by a local Lebanese family. Taste the soup, and then season with additional salt and/or lemon juice. I make this soup during every season, its that good! See our Ultimate Guide to Lentils. Does the kale dominate or do the seasonings even it out? Reduce the heat and stir in the spices, garlic, and ginger. You can also microwave it for a couple of minutes until heated through. high-protein More about us, Perfectly golden brown and tender cauliflower steaks topped with our favorite zesty, green chimichurri sauce. Season: Add back to the pot and stir in the spices and chopped parsley. Add the onion, garlic, and carrots. The soup halfway through cooking became very thick so I added 2 cups of water and 2 more cups of broth. Heat butter and oil in a large nonstick pot over medium-high heat. I made it as written and love it. Whether you blend the soup is entirely up to you. I juiced the lemon and put the rinds in while it was cooking. Our versatile and flavorful seasoning works on everything. I did make this soup but it wasnt yellow I did use the red lentils I did not use saffron .it was good but it was brown in color. Stir in lemon zest, juice and rosemary. This oven baked trout is incredible easy to make. Turn heat back down to medium-low and lightly simmer for 25-30 minutes, or until lentils and potatoes are both tender. Take a look at your stew every 10-15 minutes. I used no salt chicken broth as the base. All comments are moderated before appearing on the site. Pour the vegetable stock over the vegetables, then add the red lentils, bay leaves, turmeric and cumin and stir well. Save my name, email, and website in this browser for the next time I comment. Used a shake of turmeric in place of the saffron. motorcycle accident sunderland Stir for 2 to 3 minutes, or until the tomato paste darkens to a ruddy brown. Increase the heat to high and bring just to a boil. make-ahead Add onion and garlic and saute until golden, about 4 minutes. Add the cumin and turmeric, and stir. Add chicken stock, tomatoes, cumin, paprika, thyme, salt, pepper and bay leaf. All it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. Add onion, garlic, celery and carrots and saut for about 5 minutes, stirring occasionally, until the onions are soft and translucent. mushroom A record number of you all have been making (and loving!) This easy Lebanese Lemon Lentil Soup is a one-pot meal that can be made in 30 minutes! Were Adam and Joanne, the creators of Inspired Taste. soy-free Vegan MoFo. Step 6: Add fresh lemon juice and fresh herbs. nutritional yeast tomato I only cook the aromatics for 30 seconds or so. Make sure your pot is large enough, so it does not boil over. After lots of kitchen testing, this falafel recipe has become our favorite way to make Lets make some lemony lentil soup together! We are proud to be the scariest part of Halloween. Once the soup is ready to go, return it to the stockpot and continue on with the recipe. All it takes is a few herb flavorings, bay leaves, and a squeeze of fresh lemon juice. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). I add the lentils dry (uncooked) to the pot, but before doing that, I make sure to rinse them under running water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); My daughter, aka my executive chef (she picks out recipes for me to make each week for dinner), chose this recipe and it has become part of our monthly rotation now. You can also use spinach instead. Sub'd out fresh spinach for Kale (not a kale lover) and enjoyed it very much - especially the fresh herbs. Add fire roasted tomatoes with all juices, stirring until well combined. Yum. Pour in the vegetable stock and bring it to simmer. This is also a really healthy recipe to make. I'd constantly want to be update on new blog posts on this site, saved to favorites! To see the Instagram feed you need to add your own API Token to the Instagram Options page of our plugin. Your email address will not be published. Add the oil to a large stock pot and bring heat to medium-high. Reduce the heat and cook for about 25 minutes. If it looks dry, add a little bit more water. Cover the pot and simmer for another 3 to 5 minutes until the kale wilts. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). In a large pot, saute the chopped onions and grated carrots in the oil, over medium heat for about 4-5 minutes. spinach Delicious! Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes. But most of all, we just love it because its crazy-good and will forever remind us of home. And all the better with some seriously tasty food to bring us all together. 03 20 47 16 02 . Remove from the heat and stir in 5 cups spinach until wilted. Keep the pot partially covered with the lid. Bring the Turkish lentil soup to a boil then reduce to a simmer over gentle heat, cooking for 15-20 minutes, or until the vegetables have softened and the soup has reduced down slightly. Required fields are marked *. Read all about the different varieties of lentils as well as how to cook them. 5. Add chicken stock, lentils, salt, saffron, dried apricots, and chicken thighs. Share a photo and tag me I can't wait to see what you've made! Bring to a boil, reduce the heat, and simmer 30 minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Use our recipe to make chicken, steak, or Reduce the heat and cook for about 25 minutes. Turn the heat up to medium-high to bring the soup to a boil then reduce the heat to medium-low to simmer. this lentil soup lately. If the pan gets dry, add a little water. nut butter Add cayenne pepper, lentils, chicken broth, water and salt to slow cooker. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Try to eat it before then though to enjoy the best taste and texture. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Cover everything with the vegetable stock, give it another stir, and bring the soup to a boil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to Eat Something Vegan! Add onion, garlic and hot pepper flakes and cook for 5 minutes. I've added it as an option in the recipe, below. Add the vegetable stock and stir. Its so delicious and filling, without being heavy. Cook, stirring occasionally, for 6-8 min, until softened. Thanks for coming over to let me know I truly appreciate it! Enjoy this soup on its own or with some other dishes, but either way, it's the perfect recipe for this time of year. Add the diced onion and carrot. This is our favorite lentil soup recipe. Enjoy! Thank you so much, Jules! Add cumin, lentils, broth, salt & pepper, and bring to a boil. Would I have to substitute something else to make up for omitting the corn? Let it heat up for a minute or two. Add oregano, basil, and cumin, stirring 1 minute. Get Recipe Step 3 At this point, add the potatoes, lentils, and broth. Whos ready for a light and refreshing bowl of lemony lentil soup? For a creamier texture, use a Vitamix immersion blender (it's so powerful!) Your email address will not be published. coconut milk Easy Lemon Lentil Soup has protein and fiber-rich lentils, vegetables like kale that offer plenty of vitamins and minerals, and spices like turmeric that are known to help with inflammation. Simply defrost and reheat before serving. tapas Thank you so much for waiting. Serve it with hummus, veggies, and pita bread for dipping. Like quite a few of the soup recipes on Inspired Taste, this lentil soup is very simple to make. Let simmer uncovered for 5 minutes. Heat 1 tbsp oil (use water or broth for oil-free) in a large pot over medium heat. I mean there were barely any scraps of soup left by the time I helped clean up the kitchen. I also add lemon zest at the end of cooking, and save the fresh lemon juice for when Im serving. I live in the Kansas City area was the restaurant Jerusalem Cafe? Fresh herbs like dill or parsley are also a nice touch. Cook until the lentils are tender (about 25 minutes). I will definitely be making this again and again and again. Mix in lemon juice, zest, and cilantro. At this point, add the potatoes, lentils, and broth. I had some salt pork so I added it to the soup. bean But if youre in a rush, no worries, you can skip the saut and just add them in together with all of the other ingredients. Lets quickly walk through the steps: Step 1: Cook onions and carrots in a large pot (I use my Dutch oven) until they begin to soften and are starting to smell sweet. Do Not Sell My Information, Inspired Taste Easy Recipes for Home Cooks, Our Favorite Chocolate Cupcakes (Naturally Vegan), Roasted Rosemary Butterflied Chicken with Vegetables. Cook and stir for 2 minutes. raw Cook for 8 minutes, stirring frequently. Add spinach/kale and lemon juice to the soup and allow the greens to wilt. Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot. Add the lentils and vegetable stock: Add the lentils to the pot and stir to distribute evenly into the vegetable mixture. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency. gluten-free This lemon lentil soup recipe comes together with pantry staples. The plentiful, nutrient dense lentils make this soup what I call vegan meaty. Bring to a boil, then cover and reduce to simmer for 30 minutes. Ive added it as an option in the recipe, below. I go overboard with the spices, and I love to top it with guacamole and some sweet salsa if I have any (like Trader Joes corn salsa!). I love the simplicity of lentils and the lemon at the end is perfect balance! Stir in vinegar and season with salt and pepper. Lentil Soup Recipe . under 30 minutes This way, as you blend the hot liquid, steam can be released (not doing this can cause quite a mess). Run a potato masher through the soup (or use a fork) to lightly mash some of it to thicken. Don't settle for bland tasteless lentil soup, and try this amazing recipe. Save my name, email, and website in this browser for the next time I comment. It was very good. And while nothing will compare in our memory to the original, I have to say that Im really pleased with how my version turned out! Lemon Lentil Soup is healthy, hearty, and happens to be vegan with big bold flavors. Starting with this luscious, cozy, comforting Lemon Lentil Soup Recipe. This will take about 20 to 25 minutes. Yay, Lisa! Add the onions, bell peppers, and carrots with a sprinkle of salt to the Instant Pot and saut for a few minutes until translucent, about 3-4 minutes. Bring to a simmer. Stir in the kale leaves, fresh lemon juice, and kosher salt/pepper to taste. comfort food Turn the heat to low and cook covered until the rice and lentils are fluffy and fully cooked, about 20-30 minutes. Add in garlic and lentils, and stir for about a minute. Heres what youll need: Love lentils? January 20, 2014 I made this again tonight, and tossed 2 cups of chopped kale in at the end. Contactez-nous . Add the tomatoes, lentils, water, coconut milk, teaspoon salt, and several grinds of black pepper. Cook for 1 minute. It was inspired by our favorite Middle Eastern caf back in our old neighborhood in Kansas City, whose famous lentil soup I ordered one million times over the years and missed something fierce after we moved away. Step 4 - Simmer until the lentils and veggies are tender. I also quickly look through them to make sure anything that isnt a lentil is removed (sometimes other beans or grains sneak in, especially when you get them from the bulk aisle). Stir in lemon juice and kale/spinach (if using). Cook for about 1 minute. . I wanted to make a hearty soup that was fulfilling enough to make both vegetarians and meat lovers happy. Turn off the heat and add the lemon juice and dill. Once it boils, reduce heat to a simmer; cover and simmer 1 hour or until lentils are tender. We love lentils and have devoted an entire article about them. 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. Bring to a simmer, partially cover pot. This will be on low heat. Source: Recipe inspired by my favorite lentil soup from Aladdin Cafe in Kansas City. In a large saucepan or dutch oven, heat oil over medium-low heat. Heat oil in a large pot over medium-high heat. Remove the bay leaf. Remove the pot from the heat, and squeeze in the lemon juice. Canada is the worlds #1 producer of lentils, Quinoa Falafel with Avocado Tahini Dressing, Baby Kale Salad with Raspberries and Maple Pecans. Turn the heat to low, place the lid on the pot, and let the soup simmer until the lentils and vegetables are tender, about 20 minutes. 5. coconut oil This takes 30 to 40 minutes. This recipe is a lifesaver for us when our budget became tight in 2020. I also added 3 bay leaves instead of 1 and an extra garlic glove and broth instead of water. Even better on second day! More like this Easy Healthy Dinners Vegan Dinners Easy Healthy Recipes Healthy Food Vegan Gluten Free Recipes Garlic, lemon, and seasonings provide ample flavors that make every bite simply irresistible. With a delicious assortment of ingredients, you'll love serving this healthy dish during the colder months. Add the lentils, 1 (15-ounce) can tomato sauce, and 6 cups broth, stir to combine, and bring to a simmer. It contains very few ingredients and its quick and easy to prepare, making it a perfect weekday meal. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Set a time for 15 minutes. Besides boosting the nutrition of this already super-healthy soup, it added some nice color and texture. 1. Leave the bacon drippings in the pot. This is a great cold weather dish because it's chunky and hearty, and very filling. I love your recipes. hot www.food.com. Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Stir in the lentils and broth. Read more, We love this chicken and broccoli stir fry recipe! Love it! Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. Bring to a boil then reduce the heat to low. Ingredients Scale 1 tablespoon olive oil 1 medium white onion, peeled and diced 2 medium carrots, diced 5 cloves garlic, peeled and minced more about me . Cook time was quick too - a new staple in our rotation here! chickpea Once boiling, reduce heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. The lemon is certainly a game changer for this soup and I used three whole ones. Once it boils, reduce heat to a simmer; cover and simmer 1 hour or until lentils are tender. You must be at least 16 years old to post a comment. to spot blend for a few seconds. I did double all the spices and used 1-3/4 cups of lentils. And its a perfect soup for a pot luck, or to take to work for lunch, or wherever you need to travel. Step 2 Add potatoes, water and salt, and stir through. I added some pumpkin puree based on a comment below and it was good that way too. Blend: Use an immersion blender to blend the soup into a smooth and creamy texture. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. This post may contain affiliate links. So a few years ago, I set to work trying to recreate it. Here, you'll find a lot of healthy, tasty, and creative vegan recipes. avocado Hi Barbara, youre welcome to just omit the corn entirely. Stir in the thyme, navy beans, and kidney beans. tofu No Whole30 this time, since my new coach warned against embarking on drastic diet changes in the midst of intense training. Made according to recipe, its already great. Saut the onion and carrots. If you do want to blend the soup, use an immersion blender or a stand blender with the stopper removed and a paper towel placed over the hole. Its savory, satisfying, and utterly delicious. Add the oil to a large stock pot and bring heat to medium-high. Serve immediately. Puree 2 1/2 cups of the soup in a. Add the lentils to a pot with water or broth. Add the lentils and spices. Once the soup is ready, add the shredded kale and lemon juice, and stir to combine. Let cool briefly and then blend. Simmer at medium-low until lentils are soft, about 30 minutes. Heat the oil in a large pot (like a Dutch oven) over medium heat. Start by heating the olive oil in a pot and saute onion and garlic until golden. With a delicious assortment of ingredients, you'll love serving this healthy dish during the colder months. Step 3 Add silverbeet (swiss chard) and coriander (cilantro), turn heat to a low-medium and cook for about 20 minutes. First time commenting? Lower the heat, cover and let your stew simmer for 40-45 minutes. Sally Vargas. When it's hot, add onion and cook until it is softened, about 5 minutes. Add in the minced garlic, and stir. Quite tasty! Save my name, email, and website in this browser for the next time I comment. no-cook The kale took about 15 minutes to cook down, not 5 on medium-low heat. Heat oil in a large soup pot over medium heat. I omitted the corn and added a few baby potatoes Add the cumin seeds, and when they begin to crackle, add the chopped onion. Jump Menu How to make Red Lentil Soup with Lemon To make this easy soup: first saut off onions, carrots and celery. cilantro The soup will keep stored in the refrigerator up to four days and in the freezer for several months. And did you know Canada is the worlds #1 producer of lentils? Add broth, water, lentils, and carrots. Add lentils, onion, carrots, celery, and garlic to the slow cooker. Add 8 cups of water, and bring mixture to a boil. I used cilantro instead of dill because I prefer it. Adapted from: http://www.lentils.ca/recipes/lentil-lemon-soup, Keywords: easy, favorite, freezer-friendly, gluten-free, high-protein, lemon, lentil, make-ahead, nut-free, one-pot, soy-free, stove top, soup. With almost all the soup ingredients in the pot, I bring the soup to a simmer and cook, partially covered, until the lentils are soft. stove top Ive made it at least a dozen times. Its my new favorite. Storage instructions:Any leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months. nut-free Read more, How to cook trout in the oven. In a large saucepan or dutch oven, heat oil over medium-low heat. Easy Lentil Recipes Mar 24, 2021 - Lemony Greek Chickpea Soup with orzo and fresh vegetables in a fragrant, silky broth. Increase temperature and add in vegetable stock, lentils, potatoes, spices, and bay leaves. Preheat a large soup pot or Dutch oven over medium-high heat. Stir in the kale, lemon juice, and let it all simmer for 1-2 more minutes. My favorite thing in life is time spent around the table. Cook for 1 minute. Lots of recipes for lentil soup call for blending all or part of the soup the thicken it. Meaning nobody misses the meat in this healthful, hearty stew-like soup. But our family has decided to forgo sugar for 30 days to kick all that holiday sugar to the curb and remind our taste buds how yummy food is without refined sugar. Step 2: Stir in garlic, cumin, coriander, and turmeric. Step 5: Taste and season the soup then stir in greens. In a large pot, combine all ingredients and bring to a boil. Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! For example, you could. Season with additional salt and pepper to taste. Chop fresh spinach or kale. With a delicious assortment of ingredients, you'll love serving this healthy dish during the colder months. Blend it. I cannot wait to eat it again tomorrow! oat freezer-friendly Step 2: Cook the vegetables Blair Lonergan for Taste of Home Stir in the kale leaves, fresh lemon juice, and kosher salt/pepper to taste. So, as I discover and create new recipes, youll be seeing a lot more lentil recipes around here! The soup will last for about 6 months. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes. Instructions. Add lentils, tomatoes, broth, cumin powder, coriander powder, Italian seasoning, paprika, ginger powder, salt, pepper, bay leaf and mix everything together. Stir and cook 1-2 minutes until the garlic is lightly browned. Optionally, remove about of the soup from the cooker. 4. It was easy to make and took very little prep time using the Cuisineart for the carrots and onions. Take the soup off of the heat, and then stir in the lemon juice and fresh herbs. Preparation: - Place a medium-size soup pot over medium-high heat, and add in the butter and about 2 tablespoons of the olive oil; once the butter has melted and the oil/butter is hot, add in the diced onion, carrot, and celery, and saute for a few minutes until tender. Drain off fat and dice into bite-size pieces. Very good. Cover and cook for about 10 minutes to allow the potatoes to soften. Perfect weather for a bowl of hot, comforting soup. I always slightly tent open the cap on the blender lid (or gently place a kitchen towel over the cap opening) so that excess hot air can escape while the hot soup is being blended. In a six quart slow cooker, add carrots, onion, garlic and yellow pepper. + shout out to my friend Sophia for sending me this when we were back at St. Edwards!