How To make Lemony Lentils
1 tbsp Vegetable oil
1 Onion
chopped
2 cl Garlic :
finely chopped
1 tbsp ginger root finely chopped
1 ts chili pepper :
dried flakes
2 ts Cumin ground
1 Cinnamon stick :
1/2 inch
1 c lentils green
2 c Water
1 Bay leaf
2 sl Lemon :
1/2 inch thick
Salt and pepper to taste
In a medium pot, heat the oil over medium heat. Add the onion, garlic, ginger, chili flakes, cumin and cinnamon stick. Saute for about 2 minutes or untili fragrant. Add the lentils and cook stirring, until the lentils are coated with the seasoning mixture. Add the water, bay leaf and lemon slices. Bring to a boil, reduce the heat to medium-low, cover and simmer for 35 to 45 minutes or until the lentils are tender. Season well with
salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf before serving. From: Lucy Waverman's Fast & Fresh Cookbook.
Nutrition Information: Calories 229, Fat 4.5g, CFF 15.6% Carbohydrates 39g, Fiber 17, Protein 15g Typed for you by Kim Reese.
How To make Lemony Lentils's Videos
Lemony Lentils Soup Resturant Style || 5 Easy Step Soup ||100% Authentic Recipe
HOW TO MAKE LENTIL SOUP:
Sauté the veggies. I really recommend taking an extra few minutes to sauté the onion, carrots and garlic before adding them to the rest of the soup, to bring out the best of it. But if you are in a hurry, you can just add these ingredients in with Step 2 below.
Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder, cayenne and saffron (if using) until combined. Cover and cook on the stovetop (or pressure cook or slow cook) until the lentils are tender.
Blend (optional). Using either a hand blender puree the soup until it reaches your desired consistency.
Season. Stir in the lemon zest and juice, then season the soup with a few generous pinches of salt and pepper, as needed.
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
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Mediterranean Lemony lentils stew
Jamila Norman, Lemony Lentil Soup I UDAYA.com
Lemony Lentil Soup by Jamila Norman makes a great summer meal. Mmmmmmm. Start your FREE TRIAL of streaming yoga, music & recipes at
Lemony lentil soup | Breast Cancer Haven
View the full recipe on our website and cook along with Julie:
Learn how to make this delicious lemony lentil soup full of vegetables, protein and fibre.
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VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe
Lentil soup is a classic vegetarian soup recipe. It's hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. While there are many variations of lentil soup, you can't go wrong with a simple, Mediterranean version.
I always love an easy, one-pot soup recipe like this as it's easy to meal prep and reheat. It's perfect for lunch or dinner and it's naturally gluten-free, vegan, and dairy-free, making it perfect for almost all your guests!
???? Printable Lentil Soup recipe:
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► PRODUCTS MENTIONED:
Vitamix Immersion Blender:
Round Dutch Oven:
Silicone Utensils:
Green Lentils:
Soup Bowls (similar):
Lemon Juicer:
► ALWAYS IN MY KITCHEN:
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Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
For everything else I use in my videos, check out the SHOP page on my website:
► TIMESTAMPS:
00:00 Intro
00:47 Slice vegetables for mirepoix
02:38 Add mirepoix vegetables to a large pot with oil and saute
03:02 Add tomato paste, garlic, and spices
03:35 Add diced tomatoes, broth, and lentils, then simmer
04:24 Juice lemon and slice kale leaves
04:56 Overview of the Vitamix Immersion Blender
06:08 Use the immersion blender to create a cremier texture
06:39 Add kale, and lemon juice
06:59 Serve the soup into bowls or meal prep and store
07:50 Taste test
► WHAT I'M WEARING
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Easy Garlic & Lemon Lentils | Simple Recipe | Vons
This simple lentil recipe is sure to be the perfect side dish for any main course! Bursting with flavors of garlic and lemon, this dish is perfect for spring.
INGREDIENTS:
1 cup lentils
4 cups vegetable broth
3 crushed garlic cloves
juice and zest of 1 lemon
1/4 cup extra virgin olive oil
1/2 tsp sea salt
1/4 tsp ground white pepper
1/4 cup roughly-chopped parsley
DIRECTIONS:
1. Sort lentils to remove any small stones or dirt. Thoroughly rinse in cold water and place in a 3-quart pan and cover with the vegetable broth. Bring to a low boil, place lid of pan and gently simmer for 15-20 minutes until lentils are tender but still hold their shape.
2. Drain lentils and return to pan. Add remaining ingredients to lentils and stir thoroughly. Serve hot or refrigerate and serve cold.
PRO TIPS:
1. If serving cold, add some fresh basil leaves, chopped tomato and cucumber for a more complete meal.
2. Don't skip sorting through the lentils. Biting down on a stone in your finished meal is something you don't want to experience!
Full Recipe:
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