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Lemony Lentil Soup

Lemony Lentil Soup
Author: Ginny Wright
One of the most delicious lentil soups ever. The combination of lemon juice and chili powder is irresistible.
Ingredients
  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, more to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground chile powder and a pinch of cayenne, more to taste
  • qt chicken or vegetable broth
  • 2 cups water
  • 1 1/2 cups red lentils
  • 1 large carrots, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh cilantro
Instructions
  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. Add broth, 2 cups water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder.
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