1 cup green lentils, rinsed. About 5 to 8 minutes. The basis for most of our lentil soup recipes includes diced onion, minced or pressed garlic, and olive oil. January 20, 2014 – I made this again tonight, and tossed 2 cups of chopped kale in at the end. Lemony Lentil and Chickpea Salad. Moroccan lentil and chickpea soup recipe. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes until lentils are completely softened. Between the turmeric and paprika, the soup will have a natural golden color to it, which helps it feel a little more lemony. I like to make a big batch and portion up leftovers for quick lunches, served with flatbreads for scooping. Or add it as a garnish.
2 Medium Sweet Potato chopped. Add the onion and scrunch together with a pinch of salt to pickle slightly. Once boiling, add chickpeas, orzo, salt, pepper, and oregano; bring mixture back to a simmer. 8 cups (2 litres) vegetable stock. Want more tasty Mediterranean Recipes? Lentil Soup with Lemon and Turmeric. Rinse the lentils under running water in a mesh colander. To Freeze: Keep this in a freezer safe container or pour into a silicone freezing tray for pre-made servings.
Freshly ground black pepper to taste. 3 tablespoons chopped fresh cilantro. I love cooking with turmeric. The lentils cook up to be soft, plus I love the nutritional benefits of lentils. You might also prefer more of something, like pepper or dill, so check that as well. Lemony lentil and chickpea soup recipe. I also quickly look through them to make sure anything that isn't a lentil is removed (sometimes other beans or grains sneak in, especially when you get them from the bulk aisle). The first time I had lentil soup I wasn't really expecting to like it.
For a little acidity and bright citrus flavor. This adds even more lemony flavor and shows that lemon was added to the soup. For different flavours in this Middle Eastern lentil soup recipe, use sweet potatoes instead of regular ones. Meanwhile, place kale on a large rimmed baking sheet; sprinkle with teaspoon salt and drizzle with remaining 1 tablespoon oil.
Just before serving, I squeeze lots of fresh lemon juice into the soup. They are high in fiber, B vitamins, iron, protein, and are low in fat. Heat the olive oil in a large soup pot or dutch oven and add the onion, carrot, celery, and parsnip. 4 cloves of garlic, peeled and minced.
2 tbsp fresh parsley (or cilantro / coriander), finely chopped. Step 3: Rinse and pick through the lentils. Serve soup topped with crispy kale and several grinds of pepper. 1 clove Garlicpressed or minced. If adding diced carrots, dice them small so that they cook all the way through. You can always add more broth or water to thin it out.
2 cloves garlic, finely chopped. 0 mg. - Total Carbs: 31. You'll love how full of flavor and satisfying it is, especially when you want to warm up after a cold day. This lemon red lentil soup, though, is perfect year-round.
I used Better Than Bouillon, No Chicken Base to make my broth. Cook for 3-5 minutes until the rice and lentils start to sweat. The cumin will add an earthy or nutty flavor to the soup. When hot, add oil, onion and garlic and sauté until onion becomes soft, 3–4 minutes. Which Lentils to Use. Moroccan chickpea and lentil soup. Lentils — green lentils work best in this soup because they cook in less than 30 minutes without pre-soaking and have a great texture. Add in cooked lentils, lemon juice, chopped dill, salt and pepper.