Red Lentil Soup with Lemon offers great flavor and nutrition in one bowl. Both comforting and satisfying, the juice merges a roster of fab ingredients.
This delicious soup is one I have made many times. I haven’t posted it sooner, because we eat it so quickly, I never get a chance to snap a picture. I love that it is chock full of healthy good nutrition while still tasting fabulous. I found the recipe on the wonderful blog, The Kitchen The team from The Kitchen saw this recipe posted on Orangette, Orangette describes this as “a quiet soup” and that’s just what it is. Soothing, comforting and very satisfying. The lemon juice is absolutely crucial to the flavor of the soup. It adds a lovely brightness and ties all the rest of the earthy flavors together. So, don’t even think about skipping it. If you forget to buy the lemon at the market, save the soup for the next day, and go and get a lemon!
Red Lentil Soup with Lemon
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Large Yellow Onions Chopped
- 4-6 Garlic Cloves Chopped
- 2 Tablespoons Tomato Paste
- 2 Teaspoons Dried Ground Cumin
- 1/2 Teaspoon Kosher Salt
- Pinch Cayenne Pepper
- 2 Quarts Chicken Stock
- 2 Cups Dried Red Lentils Picked Over for Debris
- 2 Large Carrots Peeled and Diced
- 1 Lemon or More to Taste Fresh Lemon Juice
- 1/3 Cup Fresh Cilantro Chopped
- In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer.
- Add the broth, 1-2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, about 30 minutes. Taste, and add more salt if necessary.( I add about another teaspoon of salt and 1/2 teaspoon black pepper. )
- Using an immersion or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice and cilantro. Serve the soup drizzled with good olive oil and dusted very lightly with cayenne if desired.
- Source: Orangette
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