Red Lentil Soup with Lemon
- Number of Servings: 6
Ingredients
3 Tbsp. olive oil, plus additional good oil for drizzling2 large yellow onions, chopped4 garlic cloves, minced or pressed2 Tbsp. tomato paste2 tsp. ground cumin½ tsp. kosher salt, or more to tasteA few grinds of freshly ground black pepperPinch of cayenne or Aleppo pepper, or more to taste2 quarts vegetable broth2 cups red lentils, picked through for stones and debris2 large carrots, peeled and dicedJuice of 1 lemon, or more to taste1/3 cup chopped fresh cilantro
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, 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. 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.
Yield: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BZOOTY.
Yield: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BZOOTY.
Nutritional Info Amount Per Serving
- Calories: 354.3
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 985.3 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 11.2 g
- Protein: 21.1 g
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