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How to Make Lentil Soup with Lemon - A Step-by-Step Guide

Nothing warms you up quite like a comforting bowl of soup, and this Lentil Soup with Lemon recipe is sure to hit the spot. With its hearty and nourishing ingredients, this soup is perfect for a cozy night in or as a healthy lunch option. Packed with protein and fiber, it's not only satisfying but also incredibly nutritious.

The combination of lentils and lemon in this soup creates a delicious and unique flavor profile that will have you coming back for seconds. The citrusy zing from t...

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Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • ⅛ 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

Information

  • Prep Time: 35 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
  • Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
  • Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
  • Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

    • Nutrition

    351 cal.

    • Total Fat: 16g
    • Saturated Fat: 2g
    • Cholesterol: 6mg
    • Sodium: 1247mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 16g
    • Total Sugars: 5g
    • Protein: 15g
    • Vitamin C: 12mg
    • Calcium: 54mg
    • Iron: 4mg
    • Potassium: 656mg

    Categories

    Soup recipes
    Vegetarian recipes
    Healthy recipes
    Easy recipes
    Mediterranean recipes