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Lentil Soup with Lemon by

by: JHON OSORNO Prep 35 mins Cook 40 mins Ready in 1 hr15 mins


3 tablespoonsolive oil

1 largeonion, chopped

2 clovesgarlic, minced

1 tablespoontomato paste

1 teaspoonground cumin

1/4 teaspoonkosher salt, or to taste

1/4 teaspoonfreshly ground black pepper

1/8 teaspoonchili powder, or to taste

1 (32 ounce) cartonchicken broth

1 cupred lentils

1 largecarrot, diced

2 tablespoonslemon juice, or to taste

3 tablespoonschopped fresh cilantro

4 teaspoonsextra-virgin olive oil for drizzling

1 pinchchili powder


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.
Nutrition Information (per serving):
Calories 351
Fat 16.2 g
Cholesterol 6 mg
Sodium 1247 mg
Carbohydrates 37.7
Fiber 16.3 g
Protein 14.6 g

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