Red Lentil Soup with Lemon Mint Yogurt - Food Wishes
There’s nothing like a hot bowl of soup to warm you up from the inside out, and this red lentil soup is particularly comforting, not to mention fast, easy, delicious, and beautiful. Enjoy it with the optional swirl of lemon mint yogurt, and you can even add “interesting” to the aforementioned list of adjectives.
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VEGAN Lemon Lentil Soup | Protein & Fiber Packed
This easy, lemon lentil soup is the perfect for everyday lunches and dinner. It's low glycemic and filled with protein and fiber. ????????CLICK FOR THE RECIPE????????
✨PRINTABLE RECIPE✨
INGREDIENTS
1-2 tablespoons olive oil or avocado oil
3 large carrots peeled and sliced
2 stalks celery chopped
1 medium yellow onion diced
4 cloves garlic minced
6 cups vegetable stock
1 1/2 cups red lentils
2 bay leafs
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
Juice from 1 lemon (about 5 tbsps)
1 teaspoon lemon zest
Optional: spinach or kale
To top: parsley or cilantro
INSTRUCTIONS
1️⃣ Heat the oil in a large stock pot over medium heat then add the onion, celery and carrots and cook, stirring frequently until the vegetables are soft and the onions are translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
2️⃣ Pour the vegetable stock over the vegetables, then add the red lentils, bay leaves, turmeric and cumin and stir well. Turn the heat up to medium-high to bring the soup to a boil then reduce the heat to medium-low to simmer. Cover and simmer for 12-15 minutes, until the lentils are soft.
3️⃣ Remove the lid and stir in the lemon juice, lemon zest, salt and pepper.
4️⃣ Transfer 2 cups of soup to a blender and blend on high until smooth then pour it back into the soup and stir to combine. You can also an immersion blender to partially blend the soup to your desired consistency.
5️⃣ Add the spinach, if using, and cook to wilt for 2-3 minutes. Taste and add more salt and pepper as needed. Serve with fresh cracked black pepper, cilantro or parsley.
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t i m e s t a m p s ✨
Intro: 0:00
Saute the vegetables: 0:40
Simmer the lentils: 1:06
Add the lemon: 1:27
Blend 1:40
Serve: 1:57
Garnish and serve: 2:39
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s a y h e l l o ✨
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a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
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Lemon Lentils And Rice | If The Oven Mitt Fits
Print full recipe here-
Lemon Lentils and Rice
Ingredients:
2 tbsp unsalted butter
1 onion, diced
¼ tsp sugar
2 garlic cloves, minced
½ cup finely diced carrot
1 bay leaf
1 tsp lemon pepper
½ tsp thyme
1 ½ tsp kosher sea salt
1 cup brown lentils, rinsed and drained
1 ½ cups jasmine rice
4 cups chicken stock
1/2 cup frozen peas
2 tbsp chopped parsley
2 tbsp lemon juice
½ tsp lemon zest
¼ -1/2 cup freshly grated parmesan cheese
Instructions:
1.) In pot, melt butter.
2.) Add onion and cook for 4-5 minutes with ¼ tsp sugar.
3.) Add garlic, bay leaf and carrots. Cook 2 minutes.
4.) Add lentils. Stir to coat, around 2 minutes.
5.) Add rice, thyme, lemon pepper and salt. Stir to coat.
6.) Add stock and bring to boil. Reduce heat to medium low and cover for 15-20 minutes.
7.) When all liquid is absorbed turn heat off, add parsley, peas, parmesan, lemon juice and lemon zest. Cover pot and let sit for 5 minutes.
8.) Stir and fluff with fork. Enjoy!
Lemony Lentil Soup | Step by Step
Recipe |
Big shout-out to Joy Howard over at eatingwell.com for dropping this recipe (no affiliation). First time trying it out and turned out delicious.
NO NEED to peel potatoes btw, mistake I made when making this. And no, I'm definitely no cook. If I can make this, you can make this ;)
Full Cooking Process
----------------------------------
0:00:15 - 1 Large Onion | diced
0:00:20 - 4 Carrots | peeled & diced
0:00:26 - 3 Cloves Garlic | chopped
0:00:34 - 2 Yeller Potatoes | quartered
0:00:57 - 3/4 cup Fresh Cilantro | chopped
0:01:05 - 6 cups Kale | chopped
0:01:12 - Lemon | wedges
0:01:17 - 3 cups Water
0:01:22 - 1 cup Lentils
0:01:36 - 1/4 cup Olive Oil
0:01:41 - add Onion & Carrots to dutch oven
0:01:42 - 1/2 teaspoon Kosher Salt
0:01:45 - 1/4 teaspoon Ground Pepper
0:01:52 - add chopped Garlic
0:01:56 - 1 teaspoon Ground Coriander
0:01:59 - add Kale & Cilantro
0:02:04 - 1 cup Water
0:02:06 - add Lentils
0:02:11 - add Yeller Potatoes
0:02:15 - squeezed Lemon Juice
0:02:18 - add 4 cups Water
0:02:23 - add 1/2 teaspoon Kosher Salt
0:02:26 - cover dutch oven
0:02:29 - add Lemon Wedges
0:02:43 - Recipe
Music track | Whitefish Salad by LATASHA
LEMONY LENTIL & CHICKPEA SOUP | from my healthy meal prep cookbook!
This vegetarian lentil soup recipe is filled with bright lemony flavors! And bonus, it's protein-packed with the addition of chickpeas and spinach. You're gonna love the Mediterranean vibes in this soup and will definitely have it on repeat - it's a good thing it's perfect for meal prep!
In my healthy meal prep cookbook I have an entire chapter dedicated to vegetarian mains (dinner or lunch) that are just as delicious as this one. If you haven't yet preordered my cookbook make sure to do that (link below) and snag the preorder bonuses as well! :)
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► IN THIS VIDEO:
Cast Iron Pot:
► ALWAYS IN MY KITCHEN:
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Spiralizer:
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Utensil Holder:
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► TIMESTAMPS:
00:00 Intro
00:50 Cookbook sneak peek
01:31 Chop and prep the veggies
03:08 Saute the veggies and simmer the soup
03:30 Rinse the lentils
04:07 Make the lentil soup on the stove
06:10 Meal prep leftovers of the lentil soup
07:22 Taste test
► WHAT I'M WEARING
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#lentilsoup #souprecipe #vegetarian
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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