Easy Garlic & Lemon Lentils | Simple Recipe | Vons
This simple lentil recipe is sure to be the perfect side dish for any main course! Bursting with flavors of garlic and lemon, this dish is perfect for spring.
INGREDIENTS:
1 cup lentils
4 cups vegetable broth
3 crushed garlic cloves
juice and zest of 1 lemon
1/4 cup extra virgin olive oil
1/2 tsp sea salt
1/4 tsp ground white pepper
1/4 cup roughly-chopped parsley
DIRECTIONS:
1. Sort lentils to remove any small stones or dirt. Thoroughly rinse in cold water and place in a 3-quart pan and cover with the vegetable broth. Bring to a low boil, place lid of pan and gently simmer for 15-20 minutes until lentils are tender but still hold their shape.
2. Drain lentils and return to pan. Add remaining ingredients to lentils and stir thoroughly. Serve hot or refrigerate and serve cold.
PRO TIPS:
1. If serving cold, add some fresh basil leaves, chopped tomato and cucumber for a more complete meal.
2. Don't skip sorting through the lentils. Biting down on a stone in your finished meal is something you don't want to experience!
Full Recipe:
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Hearty Red Lentil Soup with Lemon in Instant Pot
This Red Lentil Soup with Lemon in Instant Pot is super lemony, garlicky and naturally gluten free. Super easy to make in Instant Pot .Takes only 5 minutes.
The full recipe you can find here:
Easy Garlic & Lemon Lentils | Simple Recipe | Safeway
This simple lentil recipe is sure to be the perfect side dish for any main course! Bursting with flavors of garlic and lemon, this dish is perfect for spring.
INGREDIENTS:
1 cup lentils
4 cups vegetable broth
3 crushed garlic cloves
juice and zest of 1 lemon
1/4 cup extra virgin olive oil
1/2 tsp sea salt
1/4 tsp ground white pepper
1/4 cup roughly-chopped parsley
DIRECTIONS:
1. Sort lentils to remove any small stones or dirt. Thoroughly rinse in cold water and place in a 3-quart pan and cover with the vegetable broth. Bring to a low boil, place lid of pan and gently simmer for 15-20 minutes until lentils are tender but still hold their shape.
2. Drain lentils and return to pan. Add remaining ingredients to lentils and stir thoroughly. Serve hot or refrigerate and serve cold.
PRO TIPS:
1. If serving cold, add some fresh basil leaves, chopped tomato and cucumber for a more complete meal.
2. Don't skip sorting through the lentils. Biting down on a stone in your finished meal is something you don't want to experience!
Full Recipe:
For more, follow us and subscribe!
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How to Make Lemon Lentil Soup | Can be a GREAT Plant-Based Dish as well
Seen the recipe around, but I found it lacked in depth of flavor. So I decided to make a version with my own flair by building it all in the beginning of the cooking process. This Lemon Lentil Soup is a simple soup to make with a nice lemony kick that keeps you wanting to go back for more.
When we did this video near the end of the shoot some unexpected guests arrived. Eventhough they had already eaten they tried the soup and not much was left behind. I barely had any left to do a quick photo for thumbnail. THAT'S when you know you've made something fantastic :)
This serves about 2-4 people depending on portion size. Keeps up to 4-5 days in the fridge so make a bigger batch if you want ahead of time, freeze a portion and keep some in the fridge ready to eat. It's all about building flavor the way you like it so no real recipe or measurements. As long as you have that nice tart finish in taste. Garnish it however you like. This delicious, nutritious bowl of soup will soon become a family favorite. Guaranteed!!
Also, a great Vegetarian or Plant-Based option if you swap out the Chicken Stock for Veggie instead.
Leave comments down below if you've tried it OR still leave comments if you know you're going to. We encourage feedback :)
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How To Make Red Lentil Soup | One Pot Soup Recipe | Veg Lentils | Healthy Soup Recipe | Upasana
Red Lentils Soup Recipe | How To Make Veg Soup | Vegetable Soup Recipe | Instant Soup Recipe | Healthy Soup | Easy Lentils Soup | Lentils Soup | Basic Soup Recipe | Middle Eastern Lentil Soup | Veg Soup Recipe | Homemade Soup | Soup Recipe | Quick & Easy | Rajshri Food
Learn how to make Red Lentils Soup at home with our chef Upasana.
Red Lentils Soup Ingredients:
- 3 tbsp Olive Oil
- 1 Onion (chopped)
- 4-5 Garlic Cloves (crushed)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 2 Carrots (sliced)
- 3 Tomatoes (chopped)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dried Basil Leaves
- 1/2 tsp Oregano
- 1/4 tsp Dried Thyme
- 1 tsp Red Chilli Flakes
- 1/4 tsp Black Pepper Powder
- 1 tsp Salt
- 1/4 tsp Kashmiri Red Chilli Powder
- 1 cup Red Lentils (washed)
- 5 cups Vegetable Stock
- Spinach Leaves
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Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe and the Middle East.
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.
Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.[6] Hippocrates prescribed lentils for patients with liver ailments |
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Lemony Lentils Soup Resturant Style || 5 Easy Step Soup ||100% Authentic Recipe
HOW TO MAKE LENTIL SOUP:
Sauté the veggies. I really recommend taking an extra few minutes to sauté the onion, carrots and garlic before adding them to the rest of the soup, to bring out the best of it. But if you are in a hurry, you can just add these ingredients in with Step 2 below.
Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder, cayenne and saffron (if using) until combined. Cover and cook on the stovetop (or pressure cook or slow cook) until the lentils are tender.
Blend (optional). Using either a hand blender puree the soup until it reaches your desired consistency.
Season. Stir in the lemon zest and juice, then season the soup with a few generous pinches of salt and pepper, as needed.
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
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