SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS RECIPES

Name: Lentil Soup with Lemon and Turmeric
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Makes 6 to 8 servings
Cuisine: Egyptian
Ingredients: 2 tablespoons olive oil; 2 cups finely chopped onion (1 medium onion); 1 1/2 cups chopped carrot (2 large carrots); 2 teaspoons minced garlic (3 cloves); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon ground turmeric; 2 cups (12 ounces) lentils, picked and rinsed; 8 cups chicken or vegetable broth; 2 heaping cups shredded kale or spinach; 1 to 2 lemons; 1/4 cup chopped fresh herbs like parsley or dill, optional; Fine sea salt, to taste

LENTIL SOUP WITH LEMON AND TURMERIC - INSPIRED TASTE

Lentil Soup with Lemon and Turmeric - Inspired Taste image

This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to the soup.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups finely chopped onion (1 medium onion)
1 1/2 cups chopped carrot (2 large carrots)
2 teaspoons minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
2 cups (12 ounces) lentils, picked and rinsed
8 cups chicken or vegetable broth
2 heaping cups shredded kale or spinach
1 to 2 lemons
1/4 cup chopped fresh herbs like parsley or dill, optional
Fine sea salt, to taste

Steps:

Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, FatContent 5.5g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 1155.9mg, CarbohydrateContent 45.3g, FiberContent 8g, SugarContent 5.2g, ProteinContent 19.5g

GOLDEN RED LENTIL SOUP WITH SPINACH - SKINNYTASTE

Golden Red Lentil Soup with Spinach - Skinnytaste image

Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's golden in color, and very easy to make and leftovers are freezer-friendly.

Provided by Gina

Categories Dinner Soup

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion (diced)
2 medium carrots (diced)
2 cloves of garlic (finely chopped)
16 ounces red or yellow lentils (I used red) ((2 1/3 cups ))
8 cups of chicken or vegetable broth
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1/4 cup fresh chopped flat-leaf parsley
2 cups baby spinach (2 oz)
Juice of half a lemon

Steps:

Stove Directions:
Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/4 cups, Calories 255 kcal, CarbohydrateContent 40 g, ProteinContent 17 g, FatContent 3 g, SodiumContent 590 mg, FiberContent 16 g, SugarContent 3.5 g

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