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Lentil Soup with Lemon
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Prep Time: 35 Minutes | Ready In: 1 Hour 15 Minutes | ||
| Submitted By: Jodi | Cook Time: 40 Minutes | Servings: 4 |
"This soup includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!"
Ingredients:
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3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, or to
taste
1/4 teaspoon freshly ground black
pepper
1/8 teaspoon chili powder, or to
taste
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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
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Directions:
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
Not bad, could use more "oompf", perhaps more garlic or add some raw in later in the process. Perhaps a bit less chili as well
