Lentil Soup with Lemon

Lentil Soup with Lemon

369
Jodi 3

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

Ingredients

1 h 15 m servings 351 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1247 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

369
  1. 533 Ratings

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This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.

Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice ...

This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before addi...

Excellent recipe. I didn't really like lentil soup until now. I didn't have tomato paste but it was still outstanding without it. What a wonderful healthy & economical soup to serve with some...

Used a pressure cooker. I am an Indian, I can vouch for this recipe.

I love the flavor of the soup. It's quite filling and a wonderful comfot food on a cold autumn evening. I use the immersion blender and I think it over-purees it. But I haven't tried it any othe...

This soup takes the cake! It's awesome, and I am not a huge lentil fan! I'm a vegetarian, so I replaced the chicken broth with vegetable broth which worked out well. Also, I didn't have any toma...

The best lentil soup I have ever eaten--definitely restaurant-quality. I added 2 large potatoes and 3 stalks of celery. My six year old who will not eat onion or celery scarfed this up. When ...

Very good, very easy. I'm not big on cumin, but it was good in this. I forgot to put the cilantro in, didn't miss it. The olive oil and freshly squeezed lemon juice really perked up the flavor n...