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Vegetarian Recipe #10: Lemon Lentil Soup

I made this Lemon Lentil Soup one night when Bart was working late and I thought, “Is this a lot of work when I could have just had a bowl of cereal?”

And yes, this was more work than a bowl of cereal, but it was also much more delicious than a bowl of cereal (I kid. Nothing is better than a bowl of cereal. Ella, at birth, was probably 95% Cinnamon Toast Crunch).

Bart only got a tiny bit of this Lemon Lentil soup, because I ate two huge bowls for dinner, and then another enormous bowl for lunch the next day. I loved this.

Also, my mom probably doesn’t even recognize me anymore, what with the voluntary eating of lentils.

lemon lentil soup

 

lemon lentil soup recipe

lemon lentil soup
5 from 7 votes
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Lemon Lentil Soup

I made this Lemon Lentil Soup one night when I was home by myself and it was SO good, there was hardly any left when my husband got home! Full recipe here!

Course Main Dish, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Author Janssen Bradshaw

Ingredients

  • 2 cups split red lentils rinsed well
  • 1 tablespoon turmeric
  • 4 tablespoons butter
  • 2 tsp salt
  • 1 small/medium onion chopped
  • 2 teaspoons cumin
  • 1 1/2 teaspoons yellow mustard seeds
  • 1 cup chopped cilantro
  • 1/4 - 1/2 cup lemon juice
  • 1 large bunch of spinach leaves or chard or kale chopped
  • 2-3 cups cooked brown rice
  • Plain yogurt

Instructions

  1. In a large pot, mix 7 cups water, lentils, turmeric, 1 tablespoon of the butter, and salt. Bring to a boil, then reduce heat and simmer, covered, until the lentils are very soft (about twenty minutes). Puree with an immersion blender (if you don't have an immersion blender, frankly, I wouldn't bother blending it. Just mash it around with a fork or potato masher). Salt to taste, if needed.
  2. While the lentils are cooking, chop the onion. In a skillet over low heat cook the onion in 2 tablespoons of the butter along with the cumin and mustard seeds, stirring occasionally. When the onions have softened, 8 - 10 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the whole thing to the soup, then add the lemon juice a bit at a time, until the flavor has a tang that you like.
  3. Just before serving, add the last of the butter to the skillet, when melted, toss in the spinach/chard/kale and a big pinch of salt. Stir well, and cook just long enough for the greens to collapse.
  4. To serve, put a scoop of rice in each bowl, then ladle the soup over the top, sprinkle on the spinach, and finish with a big dollop of yogurt.

Recipe Notes

(from 101 Cookbooks)

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7 Comments

  1. 5 stars
    I love that Ella is mostly cereal 😉

    This recipe looks delicious. I really like lentils and cannot wait to try this 🙂

  2. 5 stars
    Have been meaning to try this for a while now. Thanks for the reminder!

    Also, when we were in college, cereal once went on super sale, so Dan stocked up and literally had about 40 boxes. In his dorm room. And ate them all. I, on the other hand, can pretty much only stomach Grape Nuts.

  3. 5 stars
    Lucy is also mostly cereal!

    I have never had a good lentil soup and this sounds amazing! I will put it on my list…which is seeming so very long.

  4. 5 stars
    Wow! This was really tasty! I was skeptical, I’ll admit, but gave it try because I had extra rice and all the ingredients in the fridge. My kids all ate it (one begrudgingly) so that’s a win! Thanks!

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