Tag Archives: lemon

red lentil soup with lemon

I knew I had to make this soup as soon as I read Molly’s description of it. “Sings”? A quiet soup that “sings”?!  Um, yeah, I want that.

Making this soup really made me happy. It was easy- a handful of pantry staples in a fresh new soup. One pot, one immersion blender, one hour, and done. It’s filling; it looks like fall; and it smells like home.

I enjoyed my first 4 or 5 bites with the olive oil “garnish” as suggested by Melissa, but went back and sprinkled with a touch of cayenne. The spice really complimented the warmth of the soup and freshness of the lemon. Do not skip the lemon.

And the orange kitty. Don’t skip the kitty.

I froze the remainder of the soup and had it warmed for supper tonight. Honestly, it’s better when it’s first made. The lemon was nearly indetectable, so I would suggest stirring in a bit of lemon juice to taste if having this for leftovers.

Red Lentil Soup with Lemon
adapted from Melissa Clark, via Orangette

Serves 3-4

2 T. olive oil
1 large yellow onion
2 cloves garlic
2 T. tomato paste
1 t. cumin
1/2 to 1 t. kosher salt
freshly ground black pepper
1/4 t. cayenne
1 quart plus 1/2 c. chicken or vegetable stock
1 c. water
1 c. red lentils, picked over
2 large carrots, diced
juice of 1/2 large lemon

In a large, heavy-bottomed pot, heat the oil over medium.  Add the chopped onion and cook for 4-5 minutes until translucent.  Add the garlic and cook for 2 more minutes.  Stir in tomato paste, cumin, salt and pepper, and cayenne; continue cooking over medium and stir 5-6 more minutes.

Add in the stock, water, lentils, and carrots. Bring to a boil and reduce heat as needed to keep at a gentle simmer for 35-40 minutes.  In a food processor or blender, or with an immersion blender, roughly blend the soup, but not completely smooth.  Reheat if necessary and add salt to taste; stir in lemon juice, and serve with a few drops of olive oil or a sprinkle of cayenne and kosher salt.

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Filed under Clean Eating, Gluten-Free, Soups, Vegetarian, Winter

Blueberry-Lemon Crumb Bars

I found these listed merely as blueberry crumb bars, but when made with an entire lemon, I think the lemon deserves to be included in the title!

What a great “crumb” recipe. Really. The blueberry filling is simple and straightforward: tart, fresh, and nothing earth-shattering. But the crust… ay de mi. Even with all the lemon zest, it’s not “too” lemony, particularly once cooled to room temperature. It’s just right. Perfect, even. :)

Because I can’t ever leave anything alone, I will be making these again, but probably with strawberry and rhubarb and reducing the lemon juice in the filling. Despite the numerous bags of rhubarb in the freezer, it’s still growing out behind the garden- lucky me!

Blueberry-Lemon Crumb Bars
from Smitten Kitchen

Deb’s note- These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies!

1 c. white sugar
1 t. baking powder
3 c. all-purpose flour
1 c. cold butter (2 sticks)
1 egg
1/4 t. salt
Zest and juice of one lemon
4 c. fresh blueberries (2 pints containers)
1/2 c. white sugar
4 t. cornstarch

Preheat the oven to 375 degrees F. Grease a 9×13 inch pan. In a medium bowl, stir together 1 cup sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the 1/2 c. sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

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Filed under Cookies, Desserts, Summer