Lemony Lentil Soup
1 cup green or brown lentils
1 carton (32 ounces) veggie broth
2 cups water
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon fresh ground black pepper and salt
1/2 teaspoon curry powder
1 medium yellow onion, chopped very finely
olive oil, as needed
1/2 cup white rice
2 lemons
1. Rinse lentils in strainer until water runs through clear. Put in a soup pot along with the veggie broth and 2 cups water, bring to a boil.
2. Lower heat to a medium high simmer (steady bubbling, but not boiling). Add bay leaf, oregano, pepper, and curry powder, then cover and let cook for 25 minutes.
3. While the lentils are cooking, saute onion in olive oil untill the onions are soft (about 5-6 minutes). When the soup has cooked for 25 minutes, add the sauted onion, and the rice. Continue cooking covered for another 20 minutes. Remove bay leaf.
4. Ladle soup into four bowls, and serve each bowl with half of a lemon squeezed over soup, and fresh ground pepper, to taste.
This recipe may also be processed in a food mill to produce a creamy texture. You may also use brown rice, in which case, add the rice at the same time as the lentils.
Excellent with hot vegan bread and argula salad.
SO HOW'D IT GO?
;)b This was scrummy. My 11 year old daughter says it rocks. It was simple enough to make that she did most of the cooking.
We used french lentils. Added a splash of lemon juice to the cooking. Used a combo of white and brown rice. Upped the curry powder a bit. And we added a bunch of fresh spinach as we took it off the stove. I highly recommend the spinach as it goes so well with the flavors and textures, and brightens up the dish so it is not just ugly brownish. :p The heat from the lentils just wilts it, and it is very nice.
We will be making this one again!
Comfort food!!! mmmmm ;)b
Great recipe, I followed it almost exactly (added a bit of salt + cayenne + more curry powder) and it came out great! Apparently it smells OUT OF THIS WORLD but I have a head cold and can't smell a thing! Still, it was a nice warm comforting soup an reheated very nicely for lunch the next day. I will definitely make again!
Very nice. I just sauteed the onion in the pressure cooker, threw the rest of the ingredients in (I used brown rice), and 20 minutes later.....yum! Will definitely make again.
I just made this for dinner tonight. It is really good although I did make a few changes. I like this because it actually lends itself easily to any change you might want to make.
It was getting a bit thick so I added a bit more water, some garlic powder and a can of diced, peeled tomatoes. I also put a little more curry powder and instead of serving the dish with lemon wedges, I added the juice of the lemons directly into the soup right before serving as my family loves lemon.
I was thinking that it would be good with a bit of chili powder and/or a dollop of either non dairy sour cream or plain yogurt if you don't mind a few extra calories.
Yep it's really good.
This was awesome! I love this soup, I think this is going to be a staple in our diet now :)
I made this tonight for like the 1000th time. I LOVE this soup. It was the first lentil recipe that worked for me when I was almost ready to give up on lentils (which are now my favorite food). I increase the curry powder to 1 tsp and add garlic and chili powder. Thanks for a great recipe!
I added 1 and a half cups of lentils and only one cup of water because I didn't want rice and wanted a lot of concentrated flavor. I also didn't have a bay leaf but it turned out great anyway. Might've added a bit too much more of the curry powder than recipe called for... but all in all, it works with a lemon (or two!) Thanks a lot! A favorite recipe of mine that I'll make a lot of! My boyfriend recommends that you puree soft lentils to add to the broth to make it thicker or stew-like.
Making it now!
Stirred in a bit of tomato paste, but other than that I followed the recipe and it looks/smells/tastes great!
Pages