How To make Lemony Lentils
1 tbsp Vegetable oil
1 Onion
chopped
2 cl Garlic :
finely chopped
1 tbsp ginger root finely chopped
1 ts chili pepper :
dried flakes
2 ts Cumin ground
1 Cinnamon stick :
1/2 inch
1 c lentils green
2 c Water
1 Bay leaf
2 sl Lemon :
1/2 inch thick
Salt and pepper to taste
In a medium pot, heat the oil over medium heat. Add the onion, garlic, ginger, chili flakes, cumin and cinnamon stick. Saute for about 2 minutes or untili fragrant. Add the lentils and cook stirring, until the lentils are coated with the seasoning mixture. Add the water, bay leaf and lemon slices. Bring to a boil, reduce the heat to medium-low, cover and simmer for 35 to 45 minutes or until the lentils are tender. Season well with
salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf before serving. From: Lucy Waverman's Fast & Fresh Cookbook.
Nutrition Information: Calories 229, Fat 4.5g, CFF 15.6% Carbohydrates 39g, Fiber 17, Protein 15g Typed for you by Kim Reese.
How To make Lemony Lentils's Videos
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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Easy Garlic & Lemon Lentils | Simple Recipe | ACME
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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Lemony lentil soup | Breast Cancer Haven
View the full recipe on our website and cook along with Julie:
Learn how to make this delicious lemony lentil soup full of vegetables, protein and fibre.
Make sure you follow Breast Cancer Haven online for all the latest BCH updates, news and stories:
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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!
YouTube:
Pinterest:
Instagram:
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Jamila Norman, Lemony Lentil Soup I UDAYA.com
Lemony Lentil Soup by Jamila Norman makes a great summer meal. Mmmmmmm. Start your FREE TRIAL of streaming yoga, music & recipes at
Lemony Lentil Salad Nicoise
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In this epidsode, Dr. Shusterman (@thecookingdoc) shares a delicious twist on lentils that can be used as a side dish or salad.
Recipe is adapted from Mark Bittman (@bittman).
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INGREDIENTS:
1 cup dried lentils sorted and rinsed
1 bay leaf
2 cloves garlic
2 lemons
2 tablespoons of extra virgin olive oil
1 tablespoon of capers
¼ cup minced fresh chives
4 eggs
1 cup green beans, rinsed and trimmed
DIRECTIONS:
1. Put the lentils in a medium pot and cover with water by 1 inch.
2. Add the bay leaf and garlic and bring to a boil.
3. Cover and lower the heat until simmering.
4. Cook the lentils for 20-30 minutes until they are soft but do not burst.
5. Squeeze the juice from one lemon into a large bowl. Peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds.
6. Add the lemon segments to the bowl along with olive oil, capers, and chives and sprinkle with pepper and a little bit of salt.
7. While the lentils are cooking add the eggs to a small sauce pan and cover with cold water.
8. Bring the water to a boil over high heat and then cover, remove from heat, and let rest for 8 minutes to make just hard boiled eggs.
9. Remove the eggs from the pan with a slotted spoon and dunk in cold ice water.
10. Reheat the water from the egg pan to a boil and blanch the green beans for 2-3 minutes.
11. Remove the green beans and shock in cold ice water to retain their color and crispness.
12. When the lentils are finished cooking, drain the water and stir the lentils into the large bowl and mix with the dressing. Let the lentils rest for 5-10 minutes.
13. Serve the lentils in a bowl topped with the green beans and hard boiled eggs.
Legal Disclaimer: This video provides general information and discussion about health, nutrition, and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.