This is the best, delicious lentil soup recipe I’ve ever made. It is easy to make and taste due to lemon, chretherice and vegetables. This easy lentil soup is my recipe when I need some healthy comfortable food.
I make this lentil soup recipe throughout the year. It’s so good. I love the combination of spices and lemon in this simple soup. It’s so comforting and sincerely makes me feel so good.
I’m not messing my soup as other recipes of lentils soup, and I love the whole lens and vegetable broth tissue. If you prefer mixed soups, feel free to mix this one. It will be super creamy. More about lentils, see my guide Cooking lentilsFor a number or, another heartfelt soup, try our Easy splicial peas soupAuthority
The main components
- Lenses. I use brown or French lentil (a kind of green lentil) for this soup. They make soft and tender, and they are packaged with fiber, b vitamins, iron and protein, while fat is low. We love lentils a lot, we wrote a whole article How to make lentilsA number
- Garlic, onion and carrots. These fragrances add a delicious taste, texture and color to our soup.
- Koria and turmeric underpass. These spices bring warmth, earthy and bright golden shade. If you don’t have them manually, some readers have replaced the curry powder, which creates a profile of other but delicious fragrance.
- Broth. Use Vegetable / Vegan Soup Vegetable brothA number otherwise, chicken broth Works beautiful.
- Greens. A handful of Key or spinach adds more nutrients, taste and color of the soup.
- Lemon The fresh lemon juice eliminates all the spices of the soup. I also like to add some lemons to each bowl when serving.
- Fresh herbs. Although optional, fresh fennel or parsley smells of soup.
How to make lentil soup
How many of us? Soup Recipes: Inspired on the taste, this lentil soup recipe is incredibly simple. In a large basket or Dutch oven, make onions and carrots until you want, and smell sweet. Next, throw garlic, cuminov, coriander and turmoil and make them a little about 30 seconds. This short time of cooking gives flourishing and strengthening spices.
Before adding them to the cart, Always wash lentils under running waterA number then give them a quick check to remove any stray beans, rocks or grains that can blow during packaging.
Once you washed the latters, add them to the basket together with the broth. Then bring everything to cook and cook, partially covered until the lentils are soft. This usually takes about 30 to 40 minutes.
Taste the soup a few minutes before serving and handle the spices if necessary. Then mix some greens and let it slightly bend.
Finally, give the soup with the generous click of fresh lemon juice and a handful of herbs. Add some lemon pieces to each bowl with a little lemon flavor. This is completely optional, but it’s beautiful and adds more lemon flavor.
What to serve with lentil soup?
The lentil soup is already a cardio and fragrant food, but you can add aside to round the food. I like to serve this soup with a piece of fragile bread, flator Homemade focusA number Garlic bread would also be delicious.
Serve this soup next to a light salad with your favorite sauce. I love this Carrot ginger sauce or this Green Goddess SauceA number of this Limia Abra Salad would also really be good.
Lemon Crumpling Lentil soup
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Preparation
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Boil
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This is the recipe for our favorite lentil soup. I do it when we need healthy comfort food. It’s spicy, satisfactory and extremely delicious. I love fresh lemon in this soup and deliver it with lemon pieces. You don’t eat lemon pieces. They are there, more taste and the show’s lemon has been added to the soup.
6 to 8 servings
Watch to make the recipe
You will need
2 cups (340 g) brown or green lentils, taken and flooded
2 tablespoons of olive oil
2 cups small chopped onions (1 medium onion)
1 ½ cups chopped carrots (2 large carrots)
2 teaspoons minced garlic (3 cloves)
1 teaspoon ground cum
1/2 teaspoon of land Koria
1/2 teaspoon of land turmeric
1/2 teaspoon freshly ground black pepper
8 cups chicken broth or Vegetable broth
2 Accumulated Cups Shredded Kale or Spinach
1 to 2 lemons
1/4 cup chopped fresh herbs such as parsley or dill, optional
Delicate sea salt, taste
Directions:
1Liquid oil on a large basket (Dutch stove) on medium heat. Add onions, carrots and 1/4 teaspoon salt and cook, sometimes stirring until they are soft and start to smell about 5 to 7 minutes.
2Mix garlic, Kumin, Koria, black pepper and turmeric and make 30 seconds.
BookletStir in lentils and broth. Raise the heat high and bring only to boil. Taste, then adjust the salt (we add 1/2 and 1 teaspoon) depending on how well spiced broth is.)
ThreeReduce the heat on cooked and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
5Discover the basket, mix in a pile or spinach and cook, unexplored, another 5 minutes.
6 years oldTake the soup from heat and mix in half lemon and fresh herbish juice. Taste the soup and season with extra salt and / or lemon juice. (I like quite a little lemon).
HaServe, or if you prefer the soup mixed, use the immersion blender to mix until you reach your desired consistency. Serve even more lemons for more lemons.
Adam and Junny tips
- Storage: Lentil soup can be stored in a refrigerator’s sealant container for up to four days. (I actually think it’s getting better over time.) You can find that the lentil absorbs some of the extra fluid as it sits in the fridge. It’s back to the infection like a soup, just add a sprinkle of water or broth before the transformation.
- Cooling Tips:: You can also freeze the soup. It should keep a few months. Freeze in the fridge overnight and heat before serving.
- For some extra taste, make a chef’s sausage or bacon with onions and carrots.
- The food facts below are evaluated. Sodium will vary depending on the utilized broth.
Nutrition by service
The amount of serving
1/6 of the compatriots
Compound
Scintend
298
Compound
Total fat
5.5 g
Compound
Saturated fat
0.8 g
Compound
Cholesterol
0 mg
Compound
Sodium
1155.9 mg
Compound
General carbohydrates
45.3 g
Compound
Dietary fiber
8 g
Compound
General sugar
5.2 g
Compound
Protein
19.5 g
