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...