Quick and Easy Lentil Soup
Prep Time: 10 minutes
Total Time: 1 hours
Servings: 8
Cold winter day, make a savory, satisfying and delicious soup. Yum!
Total Time: 1 hours
Servings: 8
Cold winter day, make a savory, satisfying and delicious soup. Yum!
Ingredients:
2 tablespoons olive oil
2 cups finely chopped onion (1 medium onion)
1 1/2 cups chopped carrot (2 large carrots)
2 teaspoons minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
2 cups (12 ounces) lentils, picked and rinsed
8 cups chicken or vegetable broth
2 heaping cups shredded kale or spinach
1 to 2 lemons
1/4 cup chopped fresh herbs like parsley or dill, optional
Fine sea salt, to taste
2 tablespoons olive oil
2 cups finely chopped onion (1 medium onion)
1 1/2 cups chopped carrot (2 large carrots)
2 teaspoons minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
2 cups (12 ounces) lentils, picked and rinsed
8 cups chicken or vegetable broth
2 heaping cups shredded kale or spinach
1 to 2 lemons
1/4 cup chopped fresh herbs like parsley or dill, optional
Fine sea salt, to taste
Directions:
Heat the oil in a large pot on medium heat.
Add onions, carrot and 1/4 teaspoon of salt and cook, stirring occasionally until softened and smell sweet, about 5 to 7 minutes.
Stir in the garlic, cumin, coriander, black pepper and turmeric and cook for 30 seconds.
Stir in the lentils and broth, turn heat to high and bring just to a boil.
Taste then adjust with salt, then reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes.
Take the soup off of the heat, then stir in the juice of half a lemon and the fresh herbs.
Taste the soup, and then season with additional salt and/or lemon juice.
Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency.
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. Enjoy!
Heat the oil in a large pot on medium heat.
Add onions, carrot and 1/4 teaspoon of salt and cook, stirring occasionally until softened and smell sweet, about 5 to 7 minutes.
Stir in the garlic, cumin, coriander, black pepper and turmeric and cook for 30 seconds.
Stir in the lentils and broth, turn heat to high and bring just to a boil.
Taste then adjust with salt, then reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes.
Take the soup off of the heat, then stir in the juice of half a lemon and the fresh herbs.
Taste the soup, and then season with additional salt and/or lemon juice.
Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency.
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. Enjoy!
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