Creamy Red Lentil Soup with Zesty Lemon

Name: Creamy Red Lentil Soup with Zesty Lemon
Total time: 65 min
Ingredients: 45 ml olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 15 ml tomato paste; 5 ml ground cumin; 5 ml kosher salt, or to taste; 5 ml freshly ground black pepper; 1.25 ml chili powder, or to taste; 1 (32 ounce) carton chicken broth; 240 g red lentils; 1 large carrot, diced; 30 ml lemon juice, or to taste; 45 ml chopped fresh cilantro; 4 teaspoons extra-virgin olive oil for drizzling; 1 pinch chili powder

This creamy red lentil soup with a zesty lemon twist is a comforting blend of aromatic spices and hearty vegetables. It can be perfectly smooth or left with a delightful chunky texture — the choice is yours!

65 min

easy

351kcal

calories

38g

carbohydrates

6mg

cholesterol

16g

fat

16g

fiber

15g

protein

saturated fat

1247mg

sodium

sugar

unsaturated fat

Dinner American

Ingredients

45 ml olive oil

1 large onion, finely chopped

2 cloves garlic, minced

15 ml tomato paste

5 ml ground cumin

5 ml kosher salt, or to taste

5 ml freshly ground black pepper

1.25 ml chili powder, or to taste

1 (32 ounce) carton chicken broth

240 g red lentils

1 large carrot, diced

30 ml lemon juice, or to taste

45 ml chopped fresh cilantro

4 teaspoons extra-virgin olive oil for drizzling

1 pinch chili powder

Directions

Step 1

In a large pot over medium-high heat, heat 45 ml of olive oil. Add the finely chopped onion and minced garlic, and cook until the onion turns golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1.25 ml of chili powder. Cook and stir until the spices are fragrant, about 2 minutes.

Step 2

Stir in the chicken broth, lentils, and carrot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.

Step 3

Using a blender, puree the soup in batches, leaving it slightly chunky. Alternatively, use a stick blender to puree the soup right in the pot, ensuring it has some texture.

Step 4

Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil, sprinkle with chili powder, and serve.