8 lemon soup middle Recipes

tomato juice, yogurt, lemon juice, olive oil, curry powder, salt , to taste, fresh ground pepper , to taste

red lentil (mid-eastern type), garlic, kosher salt, cumin, nutmeg, coriander, oil, whole lemon, water

dried lentils, water, olive oil, onion, chopped, red bell pepper, chopped, ground cumin, ground red pepper, salt, lemon juice

olive oil (divided ), onion, diced, carrot, diced, stalk celery , including tops and leaves, diced, fennel bulb, sliced thinly, garlic cloves, minced, cumin seeds, fresh thyme, crushed red pepper flakes, bay leaf, garbanzo beans, cooked (divided ), vegetable broth (chicken style preferred), chickpea liquid (from cooking dry beans) or 3 cups water, diced tomatoes (with liquid ), potato, diced, ground coriander, ground mustard, zucchini, diced, garlic clove, crushed, mustard seeds, lemon juice, salt and pepper, red wine vinegar

dark lentils, salt, water or 2 quarts vegetable stock, russet potato, sliced paper thin, chopped onion, swiss chard or 1 1/2 lbs kale or 1 1/2 lbs spinach or 1 1/2 lbs beet leaves, fresh cilantro, chopped, garlic cloves, minced, lemon juice

olive oil, for sauteing, sized onions, coarsely chopped, celery , cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped, garlic, finely chopped, green bell pepper, coarsely chopped, baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan, roux , recipe follows, tomatoes, roughly chopped, stock , recipe follows, shrimp heads reserved for stock, crabs, cleaned,and chopped into chunks, lemon slices, chopped green onions, suggestion : with rice or as a soup