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
Ingredients
- 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
Instructions
- 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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I bet the lemon juice gives it a nice fresh flavor. I have never made lentil soup before. It looks incredible! 🙂
This soup looks so warm and comforting for a cold winters night. I bet it is delicious! I love soup this time of year, I need to make this soon! 🙂
Red Lentil is my favorite of all the lentils out there.This is one heart warming soup, esp for the little chilly evenings out there.
Thanks for visiting and leaving the lovely words.
Soma (www.ecurry.com)
Hi Kathleen! I wanted to personally welcome you to the hearth and soul hop and let you know I am now following your blog! What a lively and lovely site you have! I also participate in the I heart cooking clubs!
I really enjoy lentils and folks who do not cook them are missing out! This soup reminds me a bit of a lighter dahl and I am sure it is delicious! Thanks for sharing on the hearth and soul hop! All the best, [email protected]
This soup sounds wonderful & is perfect for Meatless Mondays or any time at all!
I made this and agree – it was so yummy!!
I think this soup is an intriguing combination of flavors! I can't wait to go find some red lentils to try this out with!
I think lemon or lime really kicks the taste up in so many dishes! I love your recipes…I'm going to put your blog on my list of favorites! ?