Red Lentil Soup with Lemon

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Red Lentil Soup with Lemon calories by ingredient
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Orangette blog: Adapted slightly from In the Kitchen with a Good Appetite, by Melissa Clark.
Orangette blog: Adapted slightly from In the Kitchen with a Good Appetite, by Melissa Clark.

Number of Servings: 6


    3 Tbsp. olive oil, plus additional good oil for drizzling
    2 large yellow onions, chopped
    4 garlic cloves, minced or pressed
    2 Tbsp. tomato paste
    2 tsp. ground cumin
    tsp. kosher salt, or more to taste
    A few grinds of freshly ground black pepper
    Pinch of cayenne or Aleppo pepper, or more to taste
    2 quarts vegetable broth
    2 cups red lentils, picked through for stones and debris
    2 large carrots, peeled and diced
    Juice of 1 lemon, or more to taste
    1/3 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.

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