Red Lentil Soup with Lemon

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.

Course Main Course

Cuisine American

Keyword Red Lentil Soup with Lemon

Prep Time 15

Cook Time 35

Total Time 50

Servings -8

Calories 656kcal

Author Kathleen

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

Nutrition