Best Lemon Garlic Lentil Soup Recipes

LEMON GARLIC LENTIL SOUP

Lemon Garlic Lentil Soup image

A tangy delight. This is a hearty soup, great for fall and winter. The recipe is inspired by a soup I had at a Mediterranean restaurant. If you like lemons and garlic, you will love this! I use split Urad Dal (lentils that are split and skinned), because I have an 8 pound bag of them, but you could also use regular lentils.

Provided by Chef Doodle

Categories Clear Soup

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups pasta shells (dry)
1 cup split & skinned Urad Dal (dry)
5 cups water
1 1/2 tablespoons vegetable stock powder
1 tablespoon vegetable oil
1/2 cup celery, finely diced
1/2 cup carrot, finely diced
1/4 cup frozen spinach, thawed and drained
4 -6 garlic cloves, crushed
3 lemons, juice of

Steps:

Cook pasta according to directions. Drain.
In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
In skillet, sauté celery, carrots and garlic. for 2-3 minutes. Add spinach and sauté for another 1-2 minutes.
Add vegetable mixture and pasta to dal. Simmer 5 minutes.
Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!

Nutrition Facts : Calories 240, Fat 3.2, SaturatedFat 0.5, Sodium 26.9, Carbohydrate 44.4, Fiber 13.7, Sugar 1.7, Protein 12.5

VEGAN LENTIL SOUP W LEMON AND GARLIC

Vegan Lentil Soup W Lemon and Garlic image

An easy and tasty soup made with lentil and vegetables. Use a gluten-free vegetable stock if you wish this soup to be suitable for a gluten-free diet. Garlic and lemon add great flavour. Garnish with a couple of thin slices lemon and chopped fresh flat-leaf parlsey. Based on a soup from "The Ultimate Book of Vegan Cooking". Just use one lemon if you prefer a milder lemony taste to your soup

Provided by Jubes

Categories Grains

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 onion, chopped
3 stalks celery, chopped
2 carrots, sliced
4 garlic cloves, chopped
1 large potato, peeled and diced
250 g red lentils, rinsed and picked over (9 oz /1 large generous cup)
1 liter vegetable stock (4 cups, check gluten-free if required)
3 bay leaves
2 lemons, halved
3/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce (more if preferred) or 1/4 teaspoon a pinch cayenne pepper
ground black pepper, to taste
8 thin lemon slices (to garnish)
flat-leaf parsley, roughly chopped for garnish

Steps:

Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
Remove the bay leaves.
Squeeze the juice from the remaining lemons, then stir into the soup.
Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
Transfer the blended soup back to the pan.
Stir in the cumin, tobasco or cayenne and season to taste.
Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.

Nutrition Facts : Calories 425.4, Fat 12, SaturatedFat 1.7, Sodium 60.9, Carbohydrate 68, Fiber 13.6, Sugar 4.2, Protein 19.3

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