#Lentil Soup

[vegan-yums]

Soup season 🥣

Sweet vegan butternut squash soup

Classic lentil soup

Cream of mushroom soup

Cream of broccoli soup

Classic potato soup

Beer cheese soup

Broccoli cheddar soup

Creamy tomato bisque

Potato leek soup

[daily-deliciousness]

Moroccan sweet potato and lentil soup

[brunchbinch]

Lentil Soup

[morethansalad]

Tamarind Red Lentil Soup (Vegan)

[vegan-nom-noms]

The Best Vegan Lentil Soup

[smaeemo]

Happy Birthday to me!

This is gonna be the year

Yay

[sondesmalek]

Lentil soup with croutons 👌

[sidewalkchemistry]

@/themedicinecircle on Instagram: Lemony Lentil Soup w/Parsley & Greens (Vegan, Recipe under the cut)

Simple Swaps: substitute 3 tablespoons lemon juice for the preserved lemon, and add at the end of cooking, once the heat is off. Spinach for the nettles or dock leaves.

Serves 4-6 Ingredients: 

1 medium yellow onion, chopped 3 cloves of garlic, diced or mashed 1 1/2 cups brown or green lentils, dry 2 tablespoons olive oil 2 tablespoons preserved lemon, chopped fine 1-2 tablespoons lemon juice 1 1/2 tablespoons turmeric powder 2 bay leaves 1 cup finely chopped parsley  3 cups nettles, dock or spinach, chopped 1 1/2 teaspoons sea salt, more to taste 5 1/2 cups water or broth Black pepper to taste

Method:  1. Chop the onion and garlic and let the garlic sit on the cutting board exposed to oxygen for 10 minutes to increase the beneficial compound allicin.  2. Heat the olive oil in a large heavy-bottomed pan on the stovetop. Add onion and sauté until the onion is glassy. Stir as needed to prevent sticking and then add the garlic and continue to cook for another 2-3 minutes. 3. Add the dry lentils and water and bring to a simmer. Cover with a heavy lid and simmer for about 20 minutes or until the lentils are softened. 4. Add the parsley, turmeric, salt, and preserved lemon  5. Cook for 5 minutes more. 6. Add the greens you love, and stir in until it melts-about 3-5 minutes.  7. Turn off the heat and serve w/cornbread & topped with yogurt, thin slices of fresh radish, ferments, & a sprinkling of smoked paprika.

[scr4n]

Lentil & Vegetable Soup w/ Tiger Bread 🥣🍞

[screampotato]

Todays sermon doodle.

[phoenixyfriend]

I planned on eating half today and half tomorrow but

It's just really good?

[punkbakerchristine]

it’s soup-making season!

after making it a couple of times, tweaking it and researching, i decided to write it down.

it’s like a cross between koufteh and the ancient israelite lentil stew, made with the pearls and za’atar mix and cooked low and slow. i also added chicken to give it more depth.

all spices can be adjusted accordingly and it can very easily be made vegan, too: just omit the chicken and use veggie or mushroom stock 🇮🇱

halve and dice the onion. trim and peel the carrots and slice into 1/2” thick medallions. trim and slice the scallions: separate the white part from the green. wash the bay leaf.

pour a small dollop of olive oil into a pot over medium heat. sweat the carrots, onion, and white scallions for 4-5 minutes. season with salt and pepper.

meanwhile, dice the chicken (if you’re using bone-in thighs, you might want to do this beforehand). once veggies are tender, add the chicken and cook for 5-6 minutes until cooked.

pour in half of the water (2 cups) and the stock. drop in the bay leaf and season with salt. bring to a boil, then turn down the heat to low. cover and simmer for 10 minutes.

add the rest of the water, followed by the rice and the couscous. keep simmering for about 10-15 minutes.

(***you might have to add more water as the lentils need it, about a cup and a half, give or take). add lentils followed by the spices. simmer for 15-20 minutes or until the water is mostly absorbed and evaporated, and the rice, couscous, and lentils are all tender.

serve with green onions sprinkled on top and a slice of flatbread or challah on the side 🍲

notes:

you can use chicken stock but beef stock has more flavor, imo. as does mushroom stock.

not everyone has access to a bay leaf or za’atar, so the leaf can be omitted and/or replaced with just a pinch of basil.

and za’atar is: 1 tablespoon of dried thyme or oregano, crushed; 1 tablespoon of ground cumin; 1 tablespoon of coriander; 1 tablespoon of toasted sesame seeds; 1 tablespoon of sumac or lemon pepper or lemon juice; 1/2 teaspoon of salt; and 1/4 chili flakes (though this is optional)

[nightndaydreaming]

Daily soop

[morethansalad]

Hungarian Lentil Vegetable Stew (Vegan & Oil-Free)

[astraumbra]

Lentil Soup on Snow Day

❄️✨🍲✨❄️

[clatterbane]

Soup Night underway!

I got the urge for some kind of beany soup with vegetables, and red lentils looked like a good relatively quick way to go without hauling out the Instant Pot.

This time, I am actually making it close to the recipe, which sounded pretty good. But, I'm using less sweet pepper because Mr. C isn't much of a fan of cooked peppers, and planning to add in a little frozen spinach for the last few minutes for some leafy greens. The tomato is also going in later, once the lentils and carrots are mostly cooked. Otherwise, they will probably take at least twice as long to cook with that high a proportion of tomatoes. (Guessing it's the acidity throwing things off.) I may also add a splash of lemon juice at the end, if the flavor balance needs the little bit of brightening.

To eat it with: there's also some brown Basmati cooking.