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Lemon Lentil Soup

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Best soup ever.

Lemon-Lentil-Soup-Tall

If you’re looking for a bland, mushy lentil soup recipe then you have come to the WRONG place. This lentil soup is different from so many others. First off, the texture. Unlike so many other lentil based soups, it’s not mushy. It’s not quite creamy or chunky either. It’s just the best of all worlds. Even the texture of the lentils themselves is easy to customize to your own preferences. Cook for less time if you like lentils a bit al dente, or more time if you prefer softer lentils.

Lemon-Lenil-Soup-Sq

What’s really out of this world about this soup though is the flavor. The lentils simmer with onion and garlic, then cook in chicken stock to make a delicious broth. A splash of lemon juice and a sprinkling of cilantro take the flavor of the broth up to a whole other level. The flavor combination is perfect – nothing is too strong or too weak.

Lemon-Lentil-Soup-ABove

And have I mentioned how easy this soup is to prepare? Similar to my simple Avgolemono Soup, you dump some ingredients in a pot and let it simmer away for a while. Come back in about half an hour and you have soup. And not just any soup, but a seriously delicious and healthy soup!

P.S. Here’s the original recipe source. My version has extra lemon flavor and added cilantro!

Lemon-Lentil-Soup-Long

Lemon Lentil Soup

Ingredients
  • 1 Tbs olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes ( or more/less depending on tastes)
  • 1 tsp cumin
  • 1 1/2 cups brown lentils
  • 6 c chicken stock (may use vegetable broth for a vegetarian option. I’ve tried both and prefer chicken stock.)
  • 1/4 c lemon juice
  • 1/4 c chopped cilantro
Directions
  1. Heat the olive oil in a large sauce pan over medium heat. When the oil is warm add the onion, garlic, and red pepper flakes to the pan. Cook for about 5 minutes, stirring frequently, until the onions are soft.
  2. Stir in the cumin and lentils, followed by the chicken stock. Reduce the heat to low, cover, and let simmer for about 30 minutes. Reduce the cook time for firmer lentils, or lengthen cooking time for softer lentils.
  3. Stir in the lemon juice and cilantro.
  4. Serve hot (or let cool if you prefer)!
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Cilantro Lime Rice

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This version of Cilantro Lime Rice promises more flavor per bite than your average rice dish!

Cilantro Lime Rice 4

I love Chipotle. Apparently a lot of other people do, too, because I keep seeing copycat Chipotle recipes all over the internet.

I feel in love with Chipotle the first time I ate there. It’s a decent option for anyone eating GF, but what I really love most are the bold flavors. The spicy salsa is truly spicy! When I took a few bites of my first Chiptole taco and then had to drink some water because of the heat/spice I was a happy girl.

Maybe not everyone loves the hot salsa at Chipotle, but it seems that everyone loves the cilantro lime rice. After making my first copycat cilantro lime rice recipe a while ago (it must have been at least a year ago, but I can’t say for sure) I’ve been making it as a side for almost every Mexican-ish meal we have.

Cilantro Lime Rice 1

Since I can hardly stick to a written out recipe my version of cilantro lime rice has morphed from those copycat recipes. I no longer add oil to the rice – it seems unnecessary for having a good end result. I’ve also increased the lime juice and cilantro. I’m all about eating foods full of flavor and this rice is no exception.

Cilantro Lime Rice 2

As a side dish, cilantro lime rice is so much more interesting than plain rice. As a filling for burritos and tacos (or in taco bowls that I posted a picture of on Monday) this will add a whole new flavor into the mix!

Cilanro Lime RIce 3

Cilantro Lime Rice

Ingredients
  • 1 c rice (white or brown)
  • 2 c water
  • 2 bay leaves
  • 3 Tbs lime juice
  • 1/4 c fresh, chopped cilantro
  • salt (optional)
Directions
  1. Put the rice and water in a medium sauce. Set the bay leaves gently on top of the water and bring to a boil.
  2. Reduce heat to low, cover, and simmer until the water has absorbed and the rice is cooked. About 20-30 minutes for white rice, and about 45 minutes for brown rice.
  3. For best results, turn the burner off and let the pan sit on the burner, covered, for an additional 30 min.
  4. Stir the lime juice and cilantro into the rice. Seasoning with salt, if desired.
  5. Serve as a side dish or for a burrito or taco filling.
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