Recipe by Jodi
"Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!"
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
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to make a traditional Lebanese lemony lentil soup.
See how to make a simple, traditional Greek lentil soup.
See how to put a Hungarian twist on comforting lentil soup.