LEMON-LENTIL SOUP. Serves 4 to 6 as a main course or starter. This recipe is adapted from “The Art of Pantry Cooking” by Ronda Carman, Rizzoli International Publications, Inc. ($39.95).

In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes.

Watch oncology dietitian Kenisha Parikh prepare creamy lentil soup, a soothing, protein-packed recipe to help ease side effects during treatment.

Flavored with cumin, two types of cilantro — fresh and ground coriander seed — garlic and lemon, the addition of broken pasta gives this Lebanese soup a velvety texture. Get the recipe. 3.

1. In a soup pot over medium-high heat, heat the oil. Add the onion, celery, carrots, garlic, and a generous pinch each of salt and pepper. Cook, stirring often, for 5 minutes.

Always top your soup with a squeeze of lemon juice. Trust me on this one. Optional Toppings : Pomegranate seeds, roasted and ...

18 Lentil Soup and Stew Recipes to Make All Season Long. From Indian dal to Italian stew, hearty, quick-cooking lentils make for a cozy, satisfying bowl.

The Middle Eastern version of the soup, Shorbat Adas, made in Lebanon, Syria, and neighboring countries, is often eaten to break the fast during Ramadan, the holy Muslim month that is expected to ...