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Lentil Soup with Middle Eastern Flavors and Meyer Lemons

This Hearty Vegetarian Lentil Soup with Zesty Flavors Will Awaken Your Tastebuds!

My new favorite winter soup with zesty flavors - cooks, covered in 20 minutes
My new favorite winter soup with zesty flavors – cooks, covered in 20 minutes

My new favorite winter soup with zesty flavors

Ingredients

2 tablespoons extra virgin olive oil

1 ½ cups onion, peeled. ⅓” dice

3 medium garlic cloves, peeled and minced

2 cups butternut squash, peeled, ⅓” dice

½ cup carrots, peeled, ⅓” dice

½ cup leeks, whites and light greens, cleaned and chopped

3 teaspoons Baharat Seasoning*

2 cups red lentils, rinsed and picked through

¾ cup ripe pear, peeled, ⅓” dice

8 cups vegetable broth, preferably homemade (can use chicken broth if not vegan)

4 tablespoons fresh meyer lemon juice, (from one ripe meyer lemon)

½ teaspoon meyer lemon rind, finely grated

1 ½ teaspoons sea salt, or to taste

Instructions

1

In a heavy soup pot, add the olive oil, raise the heat to medium. Add the onions and garlic, and cook for 5 minutes until softened, but not colored.
Add the butternut squash, carrots and leeks, give a stir and cook for 3 minutes.
Add the Baharat Seasonings and stir for 1 minute to incorporate the flavors.

2

Add the lentils, broth and pear. Bring to a boil, then lower the heat to a simmer and cover the soup.
Cook for 20 minutes, until the lentils have softened, and the vegetables are crisp-tender.

3

Add the meyer lemon juice, meyer lemon rind and salt (will depend on the saltiness of your broth), stir well.

4

Cool slightly, and whirl 1/3 of the soup in a blender until smooth. Add to the pot and stir well.
I like the soup with a creamy base, but with a lot of texture. Taste for salt.

5

Garnish:
I quickly make a Raw Gremolata.
In a small bowl mix together: 2 T. extra virgin olive oil, 1t. grated lemon rind, 1 T. lemon juice, 3 T. chopped parsley, a pinch hot pepper flakes, 1 t. minced onion and a pinch of sea salt.

6

To serve:
Ladle the warm soup into individual bowls. Swirl a teaspoon of Gremolata on top of the soup, garnish with a parsley sprig.
Enjoy!

7

To serve:
Ladle the warm soup into individual bowls. Swirl a teaspoon of Gremolata on top of the soup, garnish with a parsley sprig.
Enjoy!

8

*Baharat Seasoning- Middle Eastern Spice: A wonderful pungent blend of pepper, paprika, ground cloves, cumin, cinnamon, ginger, cardamom, coriander and chiles.
Can find online, at gourmet markets or at good specialty spice shops (http://www.thespicehouse.com/spices/salt-free-baharat)
Alternately, (if you can not find the seasoning- use a handful of the spices on the list to create a great flavor.)

This recipe may not be reproduced without the consent of its author, Karen Sheer

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • Helen
    • 20 Jan 2016
    Reply

    I have homemade preserved meyer lemons in my fridge. Can I substitute them in this recipe?
    It’s going to snow this weekend and I’m looking for something to make while we shovel. Thanks.

    1. Reply

      Hi Helen, How great you have homemade preserved meyer lemons! Yes, you should use them in this recipe.Simply omit the lemon juice and lemon rind from the recipe. Finely chop 2 teaspoons of the preserved lemons (rinsed) and add to the soup with the lentils and broth. Taste for your desired lemon flavor. Can always add some more preserve lemons if needed. Enjoy, Karen

  1. This recipe is delicious and inventive. You are Uber talented . Thank you

    1. Reply

      Thanks – hope you try it Sharon! Stay warm. Best, Karen

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