Lentil Soup with Lemon Recipe - Allrecipes.com
Lentil Soup with Lemon Recipe
  • READY IN hrs

Lentil Soup with Lemon

Recipe by  

"Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    35 mins
  • COOK

    40 mins
  • READY IN

    1 hr 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2009

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.

 
Most Helpful Critical Review
Jan 18, 2011

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.

 
Jan 09, 2009

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!

 
Jan 18, 2011

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.

 
May 26, 2009

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!!!

 
Dec 21, 2009

Used a pressure cooker. I am an Indian, I can vouch for this recipe.

 
Nov 11, 2008

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.

 
Oct 13, 2009

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.

 

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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 16.3 g
  • 65%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 1247 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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