Lentil Soup With Lemon Recipe

Name: Lentil Soup With Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1/4 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1/8 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

Servings: persons

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/8 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

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.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, chopped, 2 cloves garlic, minced, 1 tablespoon tomato paste, and more.

Yes, Lentil Soup With Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup With Lemon

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