Recipe by Jodi
"Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
kosher salt, or to taste
freshly ground black pepper
chili powder, or to taste
1 (32 ounce) carton
lemon juice, or to taste
chopped fresh cilantro
extra-virgin olive oil for drizzling
This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.
I wanted so badly for this soup to be grand, but instead I found it bland. I used the right ingredients and followed the directions. Unfortunately, it was boring. It might have been the brand of stock I used. I ended adding more chili powder and some soy sauce to bring out the flavor.
Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil.
This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before adding them with the broth. The curried flavor really carried over well through out the simmering, and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall, I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe!
Excellent recipe. I didn't really like lentil soup until now. I didn't have tomato paste but it was still outstanding without it. What a wonderful healthy & economical soup to serve with some crusty whole grain bread & salad. Love it and will make again!!!
Used a pressure cooker. I am an Indian, I can vouch for this recipe.
I love the flavor of the soup. It's quite filling and a wonderful comfot food on a cold autumn evening. I use the immersion blender and I think it over-purees it. But I haven't tried it any other way...I keep doing it the same. I also freeze it in individual servings so that I can carry it to work for lunch.
This soup takes the cake! It's awesome, and I am not a huge lentil fan! I'm a vegetarian, so I replaced the chicken broth with vegetable broth which worked out well. Also, I didn't have any tomato paste on hand, so I just used a little ketchup in it's place. Turned out beautifully! Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Soup with Lemon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 145
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a traditional Lebanese lemony lentil soup.
See how to make a simple, traditional Greek lentil soup.
Black lentils, bacon, and aromatic veggies make a deeply delicious soup.