lentil soup

Lentil Soup

olive oil

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that&#x27;s great for digestion and the liver. Easy to make, packed with protein and delicious!

Detox Moroccan Lentil Soup

avocado oil

white fingerling potato

garlic (, minced)

sea salt ((+ more to taste))

black pepper ((+ more to taste))

turmeric

cumin

ginger

smoked paprika

cinnamon

green (or brown lentils)

red lentils

vegetable broth

water

tomato paste

almond milk ((or coconut milk depending on your preference))

lemon juice

spinach

Heat the oil in a large stockpot or dutch oven. Add onions, celery, carrot, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.

Add lentils and saute 1 - 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.

Remove from heat and stir in almond milk, lemon juice, and spinach, and stir until the spinach has wilted. Serve immediately and top with your desired toppings.

For garnishes, I like to do a dollop of coconut yogurt, some fresh parsley, pepper flakes, cracked pepper and jalapeno slices. A little spicy, a little creamy and so good!

https://content.jwplatform.com/videos/3lMkXLbi.mp4

This Detox Moroccan Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!

Meet my favorite recipe for lentil soup! It's warming &amp; delicious, made with tomato, creamy coconut milk, ginger, and a bit of curry.

Best Lentil Soup

coconut oil

garlic

curry powder

red pepper flakes (more to taste)

French green lentils (rinsed and drained)

coconut milk

sea salt (more

black pepper

cilantro

lime juice

Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.

With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.

Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.

Golden Coconut Lentil Soup is a light and fresh bowl with vibrant turmeric and a handful of fun toppings.

Golden Coconut Lentil Soup

olive oil (or coconut oil) (0.13)

garlic (0.16)

ginger (about 1 Tbsp grated) (0.13)

Tbsp ground turmeric (0.15)

red pepper (0.02)

carrots (0.33)

lb. red or yellow lentils (about 1 cup) (1.35)

water (0.00)

coconut milk (0.99)

salt (or

large, unsweetened coconut flakes (0.16)

cilantro (0.10)

jasmine rice (0.38)

Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.

Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.

Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.

After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth). Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.

To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.

A bright lentil soup with lemony notes from the Mediterranean. Cooked lentils, chard and potato are combined to make this tasty vegan lentil soup.

Lebanese Lentil soup

(190 grams) dry brown lentils

Tablespoons olive oil.

(165 grams) onion. (diced.)

grams)

cumin.

dry mint.

russet potato (about 500 grams peeled and diced.)

Tablespoons lemon juice.

Lemon

In a pot over medium-high heat pour 3 cups of water then add lentils and bring to a boil. Reduce heat to low and continue cooking. Check after 14 minutes to see if it needs more water

After 20 minutes of cooking lentils and while they are half way through start preparing the potato chard mixtures.

In a non stick skillet over medium heat, add oil then sauté onion and garlic for like 2 minutes.

Add diced potato and stir to sauté for almost another 5 minutes.

Stir in chopped chard and continue cooking the mixture for about 3 minutes or until chard is wilted.

Add the chard potato mixture over the lentils then stir in salt, cumin and dry mint.

Continue cooking on medium-low until potato is done, about 10 more minutes. Note2

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

extra virgin olive oil

yellow

carrots,

garlic cloves, pressed

thyme

salt, more to taste

red pepper flakes

black pepper,

collard greens

lemon juice (1/2 to 1 medium lemon), to taste

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.

Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)

Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

I made this for my neighbor who was burning the candle at both ends, trying to get his PODS packed for his big move.  He absolutely loved it!!!
Per my Daughter's request, I am making it tonight for supper

I have made this soup countless times, it's by far the BEST lentil soup I've made - thank you so much for this recipe! I am 5 months postpartum and nursing and always so hungry and this soup is perfect - plus I triple the recipe each time so I can cook less and freeze some. I basically have been living off this soup. And I've had a bunch of house guests who I end up serving it to and they all love it. I've made quite a few of your recipes and I've never been disappointed- you're my favorite food blogger hands down!

https://content.jwplatform.com/videos/6riDF6we.mp4

Watch how to make the best lentil soup in this 1-minute recipe video! This lentil soup is easy to make and tastes incredible!

Best Vegan Lentil Soup Recipe

Make a big pot of this healthy, vegetarian (and vegan) Lebanese Lentil Soup, made with green lentils, kale, sweet potato, ginger and lots of garlic and lemon.

Lebanese Lentil Soup

vegetables

carrots (diced 1/4 inch)

celery (diced 1/4 inch)

sweet potato (diced 1/4 inch (10 oz peeled))

cilantro ((1 big bunch or 2 small bunches))

garlic,

butter oil

lemon

ginger (optional)

Lacinato Kale, Swiss chard greens

Add the lentils to a large pot or Dutch oven and add the broth and water.

Bring to a boil, cover and simmer until tender, 30 minutes.

Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.

In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don’t burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.

Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.

Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.

Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.

This Instant Pot Lentil Soup with Sausage &amp; Kale comes together quickly with the help of your electric pressure cooker. It's a hearty soup that's perfect for chilly days.

Instant Pot Lentil Soup with Sausage &amp; Kale

Italian sausage

celery (thinly sliced, with leafy tops)

garlic (minced)

bone broth (or chicken stock)

lentils

baby kale leaves (loosely packed)

red wine vinegar

Salt and pepper

parsley

Hit "saute" button on Instant Pot. Add sausage and cook until meat crumbles and begins to brown, about 5 minutes. Add onion, celery and garlic and cook until softened, about 5 minutes.

Add stock, lentils, red pepper flakes, tomatoes and stir.

Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press "manual" button and set timer for 12 minutes.

The Instant Pot will warm up for about 10 minutes and then start cooking. After 12 minutes, quick-release by flipping the release valve to “venting."

Add kale and vinegar. Stir to combine and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.

A lightly curried, silky soup brimming with nutrition and is ready in less than 20 minutes. This is a great way to sneak in some iron rich lentils - be sure to use red ones which soften during cooking and create a creamy texture once blended.

Creamy Curried Carrot, Ginger and Red Lentil Soup

onion,

tbsp fresh ginger, minced

vegan soup stock

red lentils ((200 grams))

full-fat coconut milk,

salt and pepper,

In a medium-sized pot, heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes. Add in the garlic, ginger and curry powder. Stir for briefly, until fragrant.

Pour in soup stock, scraping the bottom of the pot. Add in the carrots and lentils. Bring to a boil over high heat, then reduce to a simmer for 15 minutes or until the lentils are soft. Remove from heat. Stir in the coconut milk and lemon juice.

Blend in batches if using a stand blender, or use an immersion blender. Add salt and pepper, to taste. Serve with a swirl of coconut milk or a dollop of unsweetened vegan yogurt. Enjoy!

Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup

Curried squash, lentil & coconut soup

butternut squash,peeled, deseeded and diced

carrot,diced

tbsp curry powdercontaining turmeric

red lentil

vegetable stock

coriander and naan bread,to serve

Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

An easy lentil soup is packed with flavor thanks to a dual-use mixture of parsley, garlic, and lemon zest that gets added both before and after cooking.

Easy Lentil Soup With Lemon Zest, Garlic, And Parsley Recipe

parsley leaves

garlic, minced (about 2 tablespoons)

extra-virgin olive oil, divided

salt and black pepper

leek,

medium onion, finely diced (about 1 cup)

carrot,

celery, finely diced (about 1 cup)

brown lentils

bay leaves

chicken stock or vegetable stock

Easy Lentil Soup With Lemon Zest, Garlic, and Parsley Recipe

Combine lemon zest, parsley, garlic, and half of olive oil in a medium bowl and stir with a fork until homogenous. Season to taste with salt and pepper and set aside.

Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. Add lentils and stir until coated in oil. Add bay leaves and stock. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary (lentils should be fully covered at all times).

Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in lemon juice and season to taste with salt and pepper. Serve, drizzling extra lemon-parsley mixture on top of each serving. Soup can be stored in the refrigerator for up to 5 days.

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level. &nbsp;

onion, chopped ((white, brown, yellow))

garlic cloves,

carrot (, chopped (about 1 1/4 cups))

/ 14 oz crushed tomato

tsp each cumin and coriander powder

paprika powder

lemon (zest + juice)

tsp salt and pepper, (each)

parsley,

bread,

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.

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