Best 3 Take Out Lentil Soup With Garlic And Cumin Recipes
Lentil soup is a hearty and flavorful dish that is perfect for a cold winter meal. It is also a great way to use up leftover lentils. This recipe for takeout lentil soup with garlic and cumin is a quick and easy way to make a delicious and satisfying meal. The soup is made with lentils, vegetables, and spices, and is simmered in a flavorful broth until the lentils are tender. The garlic and cumin add a warm and earthy flavor to the soup, and the addition of yogurt and lemon juice gives it a bright and tangy finish.
Here are our top 3 tried and tested recipes!
TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN
Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
- Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
- Stir in the lemon juice, taste, and reseason if necessary.
- Ladle into soup bowls and drizzle with olive oil to serve.
- Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
- Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.
FAVORITE LENTIL SOUP
Lentil soup is a favorite in the Middle East. It is often the first dish used to break the day of fasting during Ramadan. My husband loves it anytime of year, especially on cold days. Serve with grissini, or garlic croutons. Can be reheated, but may need to be thinned with heavy cream or water. Garnish with fresh parsley.
Provided by ALMA-LOU
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
- Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
- Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
- Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.
Nutrition Facts : Calories 249.2 calories, Carbohydrate 34.2 g, Fat 7.5 g, Fiber 15.8 g, Protein 13.1 g, SaturatedFat 1 g, Sodium 314.6 mg, Sugar 1.8 g
LENTIL SOUP III
As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is illegally easy and incredibly good for you. Eat it up! You can add sliced, shredded, or diced cooked chicken to the soup when it is almost ready. This soup is delicious, but it can be a surprisingly dull color. You can make it more attractive by serving it with a thin slice of lemon on top and a sprinkle of chopped parsley or chives.
Provided by Molly
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 27.7 g, Fat 0.7 g, Fiber 10.1 g, Protein 11.5 g, SaturatedFat 0.1 g, Sodium 68.9 mg, Sugar 3.8 g
Tips:
- Use a variety of lentils for a more flavorful soup. Lentils come in a variety of colors and sizes, each with its own unique flavor and texture. For this recipe, we recommend using a combination of brown, green, and red lentils.
- Sauté the vegetables before adding the lentils and broth. This will help to develop their flavor and create a more flavorful soup.
- Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and has a rich taste.
- Season the soup to taste. Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, cumin, or garlic powder.
- Serve the soup with your favorite toppings. Some popular toppings for lentil soup include chopped cilantro, diced tomatoes, shredded cheese, and croutons.
Conclusion:
This lentil soup is a delicious and easy-to-make meal that is perfect for a quick and healthy lunch or dinner. It is also a great way to use up leftover lentils. The soup is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this lentil soup a try.
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