Lemon-Infused Lentil Puree with Fresh Parsley

Recipe Collection: Dinner

Lemon-Infused Lentil Puree with Fresh Parsley is a comforting Middle Eastern-inspired dish that combines the earthy flavors of red lentils with a refreshing hint of lemon. This vegetarian recipe is free from common allergens, making it a safe choice for everyone. Perfect as a hearty meal or a starter, it pairs beautifully with grissini or garlic croutons for added texture.

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Overview

This Lemon-Infused Lentil Puree is a delightful Middle Eastern-inspired soup, perfect for warming up on a cold day. With a blend of red lentils, aromatic spices, and a hint of fresh lemon, this dish is both comforting and flavorful. Serve it with grissini or garlic croutons for an added crunch.

Diet Type

Vegetarian

Allergies

None

Cuisine

Middle Eastern

Serving Size: 8

Cooking Time: 40 minutes

Ingredients

• 2 Cups red lentils
• 1 Whole onion, minced
• 4 Tablespoons olive oil
• 1 Teaspoon cumin, ground
• 1 Pinch black pepper, ground
• 1 Ounce package onion soup mix, packaged
• 1 Whole lemon, juiced
• 0.25 Cups fresh parsley, minced

Steps

1. Place the red lentils into a pressure cooker and cover with about 1 inch of water. Add the minced onion and olive oil. Cook for 10 minutes, then turn off the heat and let it sit for another 10 minutes.
2. Transfer the lentil mixture, ground cumin, and ground black pepper into a food processor or blender. Puree until smooth.
3. Pour the pureed soup into a large stock pot and return to heat. As the soup begins to boil, add the packaged onion soup mix, stirring until well combined. Simmer until the soup reaches a thick, creamy consistency.
4. Before serving, stir in the lemon juice and garnish with minced fresh parsley for added flavor and a touch of freshness.

Enjoy this hearty and aromatic soup as a satisfying meal or a comforting starter!