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You are here: Home / Appetizer / Lemony Red Lentil Soup

September 25, 2017 By Kaitlin 3 Comments

Lemony Red Lentil Soup

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone. 

Lentils are one of those foods that I wish I had experimented with earlier in my cooking. They are easy to cook, really tasty, and packed with nutritional goodness. Just one serving (1/4 cup) of red lentils has 14g of fiber and 13g of protein. Red lentils in particular are great for soups and stews because they cook really quickly and break down when heated, making for a nice thickened base.

Lemony Red Lentil Soup

This Lemony Red Lentil Soup is adapted from a New York Times Cooking recipe. I mostly kept to the original recipe, but increased the spice and lemon and added in another carrot.

Lemony Red Lentil Soup

The half chunky half smooth soup is super comforting and makes for a really satisfying lunch or dinner. Lemony Red Lentil Soup

My friend and I made this during our cooking day and froze it for future meals.

Ingredients:

  • 3 tablespoons olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, more to taste
  • 1/2 teaspoon ground black pepper
  •  1/4 teaspoon ground chile powder, plus more for garnish
  • 1 quart chicken broth (or vegetable broth to make vegetarian)
  • 2 cups water
  • 1 cup Bob’s Red Mill Red Lentils
  • 2 large carrots, peeled and diced
  •  The juice and zest of 2 lemons
  • 3 tablespoons chopped fresh cilantro, plus more for garnish

Add 3 tablespoons olive oil to a large pot over medium high heat. Add the onion and garlic. Cook, stirring occasionally for about 4 minutes or until softened and golden.

IMG_9886

Add in the tomato paste, cumin, salt, black pepper and chili powder, stirring to evenly combine.

IMG_9887 IMG_9889

Add the broth, 2 cups water, lentils and carrots. Bring to a simmer. Partially cover your pot and turn the heat down to low to keep at a low simmer. Cook for 30 minutes.

IMG_9891 IMG_9892 IMG_9893

Remove about 2 cups of the mixture and puree using a blender, food processor, or immersion blender.

IMG_9894 IMG_9895

Add the pureed soup back to the pot and mix to combine.

IMG_9896

Remove the soup from heat and stir in the lemon zest, lemon juice, and cilantro.

Lemony Red Lentil Soup

To serve, drizzle with a bit of olive oil and top with a pinch of chile powder and freshly chopped cilantro. To freeze, spoon into freezer friendly containers and let cool completely before adding to your freezer.

Lemony Red Lentil Soup

This soup is SO satisfying. The added lemon brightens up the soup quite a bit, so it doesn’t feel overly heavy.

Lemony Red Lentil Soup

But don’t let that trick you, this is a very filling meal! The red lentils will definitely keep you full!

Lemony Red Lentil Soup

To see more of the recipes we made from our epic cooking day (all freezer friendly), check out my Chili post!

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Lemony Red Lentil Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings

Lemony Red Lentil Soup

Ingredients

  • 3 tablespoons olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, more to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground chile powder, plus more for garnish
  • 1 quart chicken broth (or vegetable broth to make vegetarian)
  • 2 cups water
  • 1 cup Bob’s Red Mill Red Lentils
  • 2 large carrots, peeled and diced
  •  The juice and zest of 2 lemons
  • 3 tablespoons chopped fresh cilantro, plus more for garnish

Instructions

  1. Add 3 tablespoons olive oil to a large pot over medium high heat. Add the onion and garlic. Cook, stirring occasionally for about 4 minutes or until softened and golden.
  2. Add in the tomato paste, cumin, salt, black pepper and chili powder, stirring to evenly combine.
  3. Add the broth, 2 cups water, lentils and carrots. Bring to a simmer. Partially cover your pot and turn the heat down to low to keep at a low simmer. Cook for 30 minutes.
  4. Remove about 2 cups of the mixture and puree using a blender, food processor, or immersion blender.
  5. Add the pureed soup back to the pot and mix to combine.
  6. Remove the soup from heat and stir in the lemon zest, lemon juice, and cilantro.
  7. To serve, drizzle with a bit of olive oil and top with a pinch of chile powder and freshly chopped cilantro. To freeze, spoon into freezer friendly containers and let cool completely before adding to your freezer.
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Related posts:

Red Lentil and Butternut Squash Soup Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup) African Peanut Stew Homemade Marinara Sauce

Filed Under: Appetizer, Dairy Free, Freezable, Gluten Free, Make Ahead, Meatless, North America, Nut Free, Quick, Soups/Stews, Vegan, Vegetarian Tagged With: Bob's Red Mill, Carrots, Chicken Broth, Chile Powder, Cilantro, Cumin, Dairy Free, Freezable, Garlic, Gluten Free, I Can Cook That, Lemons, Lemony, Lentils, Make Ahead, Onions, Recipe, Red Lentil, Red Lentils, Soup, Tomato Paste, Vegan, Vegetable Broth, Vegetarian, Zest

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