This red lentil soup with lemon is easy to pull together any night of the week and completely versatile. For a heartier meal, thin the soup with a little extra water and serve over rice. It’s also great if you have a little leftover coconut milk to mix in or your favorite curry powder.
Recipe adapted from Orangette
- 4 tablespoons olive oil, plus additional good oil for drizzling
- 2 large yellow onions, chopped
- 4 garlic cloves, minced or pressed
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt, or more to taste
- A few grinds of freshly ground black pepper
- Pinch of cayenne pepper, or more to taste
- 2 quarts faux chicken or 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, 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.
- Serving Size: 6
- Calories: 350
- Sugar: 6
- Sodium: 1476
- Fat: 11
- Carbohydrates: 50
- Fiber: 9
- Protein: 17
- Cholesterol: 0