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Red Lentil Soup With Lemon Recipe
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color : a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Provided by Melissa Clark
|3 tablespoons olive oil, more for drizzling|
|1 large onion, chopped|
|1/4 teaspoon kosher salt, more to taste|
|1/4 teaspoon ground black pepper|
|Pinch of ground chile powder or cayenne, more to taste|
|1 quart chicken or vegetable broth|
|2 cups water|
|1 large carrot, peeled and diced|
|Juice of 1/2 lemon, more to taste|
|3 tablespoons chopped fresh cilantro|
Red Lentil Soup With Lemon
Pretty quick vegetarian soup recipe that is slightly spicy, light and bright.
- 3 tablespoons olive oil, more for drizzling
- 1 large onion, chopped
- 2 large cremini mushrooms, diced
- 2 large carrots, peeled and diced
- 1 tablespoon tomato paste
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon ground chile powder , more to taste
- 1 quart low sodium vegetable broth
- 2 cups water
- Juice of ½ lemon, more to taste
- 3 tablespoons chopped fresh cilantro
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Spaghetti With Lentils Tomato And Fennel
There are many versions of pasta with lentils, a multitude of which are thick and stewlike, more lentil than pasta. This one emphasizes the pasta. The saucy lentil topping is similar to a traditional Bolognese ragù. The addition of fennel seeds, bulb and chopped green fronds gives it a surprising brightness and zest. For even more flavor, put your saved-up Parmesan rinds to use in the sauce.
How To Make Curried Red Lentil Soup
I like to start by roasting the sweet potato chunks which intensifies their flavour and sweetness. If you’re in a hurry, you can skip this step and simply cook the sweet potatoes in the soup.
- While the sweet potatoes are roasting, make the soup. In a heavy-bottomed soup pot, heat a few tablespoons of olive oil over medium-high. Add the onions and cook, stirring occasionally, until soft and golden, 5 to 6 minutes.
- Stir in the garlic, ginger, curry paste, turmeric, and garam masala and continue to cook, stirring constantly, for about 1 minute.
- Add the lentils, broth, tomatoes, salt and pepper and give everything a good stir. Pour in the coconut milk , stir again and bring to a boil. Lower the heat to medium-low and simmer, uncovered, stirring occasionally, for 15 minutes.
- Add the roasted sweet potatoes and cook for 3 to 4 minutes longer. Stir in the spinach and cook until just wilted, about 2 minutes. If the soup seems too thick, add a ¼ to cup of water.
- Remove from heat and stir in the lime juice. Taste and adjust seasoning with a pinch of salt, if needed. Serve in bowls drizzled with the reserved coconut milk, and garnish with chopped cilantro and chopped peanuts, if using.
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Caf Tips For Making This Italian Black Lentil Soup
If you enjoyed this recipe, please come back and leave a star rating and review! Its so helpful to other readers to hear others results and ideas for variations.
If you love hearty soups like this one, you’ll also enjoy this Homemade Chicken Pasta Soup. It’s super popular with so many of our readers!
Turkish Red Lentil Soup
Today Im sharing with you one of my favorite go-to recipes. I make this Turkish Red Lentil Soup when I need a quick and easy dinner, when anyone in the family is a little under the weather, or when Im just craving a warm bowl of comfort. Earlier this week, all three boxes were checked. I had a sore throat, and thus really didnt want to spend too much time working in the kitchen, and the cold and gloomy weather outside just begged for something warm and comforting.
My love for this soup started back in New York. There was this little Turkish kebab place, Bereket, on the Lower East Side. After a late night out on the town when my husband and I were dating, wed stop there with friends for some lentil soup and pita and sometimes a kebab. It was delicious and so satisfying and sort of became a ritual we looked forward to. The fact they were open all night long certainly worked to our advantage. Its the city that never sleeps after all.
While those party days might be behind us and Bereket has permanently closed its doors, the love for Turkish red lentil soup has only grown fonder. Here in Istanbul, while you can find some kirmizi mercimek corbasi almost everywhere, I still havent found a place where I think its as delicious, with the exception of my mother-in-laws kitchen. Often times it seems a bit watered down where Ive tried it.
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Start With Lentil Salad
Lentil salad is one of the first things I ever learned how to make, over 30 years ago, and Im still making it today
Part of the reason for this is because it reminds me of my best friends mother, Rosa, one of my first cooking heroes. She had a wooden recipe box on her kitchen counter that was stuffed with Craig Claiborne clippings from The New York Times, and was the only person I knew who made special trips to track down special ingredients, never quite content with the local supermarket where the rest of us shopped. No matter when I walked into her kitchen, it smelled amazing, and best of all, for two always-starving teenagers the refrigerator was always packed with leftovers. We knew we hit pay dirt when those leftovers were her shepherds pie or her lentil salad.
Warm Lentil SaladMakes 4 sides or 3 mains
1 1/2 cups brown lentils2 1/2 3 cups liquid or enough to cover lentils by about an inch1 bunch scallions , minced3 tablespoons chopped bell pepper, any color, I like red leaves from 4 sprigs of fresh thyme 1 1/2 teaspoons Dijon mustardlittle less than 1/4 cup vinegar 1/3 cup olive oilsalt and pepper
In a medium pot, boil lentils in broth-water combo, then reduce heat and simmer for 12-15 minutes. While lentils are cooking, make your dressing by whisking together mustard, vinegar, olive oil, salt and pepper. When lentils are tender, but still holding their shape drain in a colander. Toss lentils while warm with scallions, pepper, thyme and vinaigrette.
Easiest Lentil Soup Recipe
This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and its warming and velvety. Or dress it up as you like, either with one or two of the suggested garnishes listed in the recipe , or with anything else in your pantry or fridge. If youd like to make this in a pressure cooker, reduce the stock to 3 1/2 cups, and cook on high pressure for 12 minutes, allowing the pressure to release naturally.
Provided by Melissa Clark
Yield 4 to 6 servings
Number Of Ingredients 11
|6 tablespoons extra-virgin olive oil, plus more as needed|
|1 large onion, diced|
|1 1/2 teaspoons kosher salt, plus more as needed|
|1 quart chicken, beef or vegetable stock, preferably homemade|
|1 cup brown or green lentils, rinsed|
|2 thyme or rosemary sprigs|
|1 to 2 garlic cloves, finely grated or pushed through a garlic press|
|1 teaspoon white-wine, sherry or cider vinegar, or lemon or lime juice, plus more to taste|
|1/2 cup thinly sliced radicchio, or red or green cabbage|
|1/2 cup parsley leaves, chopped|
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Tips To Make A Great Curried Red Lentil Soup
- Roast the sweet potatoes. This extra step is really worthwhile. Roasting the sweet potatoes really intensifies their sweetness and because they are added at the end, they don’t get mushy.
- Use relatively fresh lentils. Though lentils last really long, if they are too old they will not soften when cooked. I try not to keep an open bag of lentils longer than 6 to 8 months.
- Rinse the lentils. Lentils should be rinsed in case they are dusty or have bits of dirt. Rinsing also helps reduce foaming.
- Don’t cook red lentils on high heat. Red lentils cook really fast and high heat will turn them mushy in an instant. I don’t mind the creamy texture of overcooked red lentils but they really are best when they retain a bit of a bite.
- Adjust the heat level to your taste. Curry pastes, and curry spice blends, will vary greatly in heat level depending on the brand. Start will less and add more as you go.
- Double the recipe for leftovers. This curried red lentil soup gets more delicious every day which makes it great for meal prep. Double the recipe and you’ll enjoy the most amazing lunches for days.
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Italian Wedding Soup With Turkey Meatballs
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on , then pack the meatballs with flavor and staying power . Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you wont miss them here. If speed is your game, roll the mixture into 12 large meatballsor opt for 20 smaller ones if serving kids . Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.
Provided by Sarah Copeland
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Turkish Lentil Soup Ingredients:
To make this traditional Turkish lentil soup , you will need the following ingredients:
- Veggies: This lentil soup recipe is made with a simple base of onion , carrot, and a small potato .
- Stock: Either vegetable or chicken stock whichever you prefer.
- Red lentils: Which cook quickly and break down well in this soup.
- Tomato paste : Half of the lentil soups we tried in Turkey were also made with tomato paste, which adds some great flavor and makes the soup more of an orange color. I recommend it!
- Seasonings: A mix of ground cumin, sea salt, black pepper, and Aleppo pepper.
- Fresh lemon wedges and fresh mint: Lots of freshly-squeezed lemon juice is essential to brighten up this soup. Restaurants also tended to sprinkle the soup with either dried mint or fresh mint, but I highly recommend fresh if possible.
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This Soup Deserves An Award
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Hi, and welcome to Five Weeknight Dishes, recipes for busy people who still want something good to eat. So Melissa Clark, one of our weeknight-cooking queens, has a new recipe in her column this week for lentil soup. And look, it sounds great. Her recipes are great! But I didnt want to let this moment pass without paying tribute to an old friend: Melissas red lentil soup, which deserves a Lifetime Achievement Award for its tireless work converting people into lentil-soup lovers. I made it over the weekend and was reminded of how wonderful it is, especially if you let it sit in the fridge for a day.
More on this below. And, as always, send me your feedback, ideas and kitchen dilemmas at .
Here are five recipes for the week:
This recipe was made for us, our little weeknight tribe. Its one of those delightfully easy deals where you could set up the chicken in the marinade in the morning, or do it as soon as you walk in the door in the evening, about an hour before its time to get serious about dinner. Im not really a morning person, so you know what Ill be doing. Serve with parsleyed noodles and stovetop-braised carrots or some string beans.
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A Delicious Lineup Of Ingredients In This Italian Black Lentil Soup
In addition to black lentils, there are lots of other flavorful ingredients in this delicious Italian Black Lentil Soup. The recipe starts with a pound of Italian sausage which is browned until golden then drained and set aside. A bit of the sausage drippings is reserved for sautéing onion, garlic and Italian seasoning. Next comes a nice splash of white wine which is reduced to enhance the flavor. All remaining ingredients, chicken broth, crushed roasted red peppers, Italian tomatoes, bay leaves and kosher salt are added and the soup is simmered until fragrant and delicious.
There are a few fun finishing touches for this soup. It might sound strange but a tablespoon of red wine vinegar adds a touch of brightness and a generous handful of fresh basil brings lots of vibrant flavor. Finish off this delicious Italian Black Lentil soup with a sprinkle of shaved parmesan and a bit of additional fresh basil. Favoloso!