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Lentil Soup with Lemon
Lentil Soup with Lemon
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious red lentil soup with lemon, can be blended smooth or left chunky for your preference.
Ingredients:
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 0.25 teaspoon kosher salt, or to taste
  • 0.25 teaspoon freshly ground black pepper
  • 0.125 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
Instructions:
  • In a large pot over medium-high heat, heat 3 tablespoons of the finest olive oil. Sauté onion and garlic until the onion turns a beautiful golden brown, approximately 5 minutes. Add tomato paste, cumin, kosher salt, black pepper, and just a hint of 1/8 teaspoon chili powder. Allow the spices to bloom by cooking and stirring for about 2 minutes until aromatic.
  • Add the chicken broth, lentils, and carrot to the pot. Turn up the heat and let it come to a vibrant boil. Lower the heat to a gentle simmer, cover, and cook until the lentils are tender, roughly 30 minutes.
  • In batches, blend half of the soup in a blender until smooth. Transfer to a pot. Repeat with the remaining soup. For a quicker option, use a stick blender in the pot, leaving the soup slightly chunky.
  • Mix in fresh lemon juice and chopped cilantro, then adjust the seasoning with a sprinkle of salt. Finish with a generous drizzle of fragrant olive oil, a sprinkle of spicy chili powder, and serve.

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