Monday, March 7, 2016

Lemon Lentil Soups

There are 2 recipes here to suit different fancies.  I like both of these, my husband dearest isn't a huge lemon fan (much to my chagrin!) so he likes the curry version more, but if you're looking for a nice spring-time, lemon-infused soup, you may have found what you're looking for!



Lemon Lentil Soup
serves 6-8

  • 2 cups diced onion
  • 1 1/2 cups chopped celery
  • 1 TBLS garlic
  • 4 cups chopped zucchini or yellow squash
  • 1 tsp mustard seeds
  • 1 1/2 tsp cumin
  • 1 1/2 tsp paprika
  • 2 tsp thyme
  • 1 tsp oregano
  • 1 cup red lentils (can use brown, too)
  • 2 cans great northern beans, rinse and drain
  • 4 cups broth + 4 cups water
  • 1/3 cup lemon juice
-- Saute onion, celery, garlic and zucchini 10 minutes.
-- Add the rest, minus the lemon juice, and bring to a boil.  Reduce heat, cover and simmer 30 minutes until the lentils are cooked. 
-- Rough puree and add lemon juice
-- Season with salt and pepper to taste

Crockpot: Dump, high for 3-4 hrs.

Curried Lemon Soup 
  • 2 cups diced onion
  • 1 1/2 cups chopped celery
  • 1 TBLS garlic
  • 2 cups chopped carrots
  • 1 can diced tomatoes, with juice
  • 1 1/2 tsp cumin
  • 1 T curry powder
  • 1 cup red lentils (You can play with the lentils and beans, keeping them as is, or omitting the beans and upping the lentils to 2 cups dry -- suggest using brown lentils here)
  • 2 cans great northern beans, rinse and drain
  • 4 cups broth + 4 cups water
  • 1/4 cup chopped cilantro
  • 3 TBLS lemon juice

Method is the exact same, just don't puree. 

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