Lentil Soup with Lemon recipe

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Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper
⅛ teaspoon chili powder, or to taste
1 (32 ounce) carton chicken broth
1 cup red lentils
1 large carrot, diced
2 tablespoons lemon juice, or to taste
3 tablespoons chopped fresh cilantro
4 teaspoons extra-virgin olive oil for drizzling
1 pinch chili powder

Nutrition Info

351.4 calories
carbohydrate: 37.7 g
cholesterol: 5.6 mg
fat: 16.2 g
fiber: 16.3 g
protein: 14.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 1247.1 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.

  2. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.

  3. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.

  4. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

Recipe Yield

4 servings

Recipe Note

Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!

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