Red Lentil Soup
Make sure to use Red Lentils, not Brown or Green. This is a very simple recipe and tastes like no other lentil soup I've ever had before."I have made this soup many times and we all love it. I add 2 medium potatoes and let them cook until they are soft. It gives the soup another texture and thickness . This is comfort food that is good for you ! " - Sdmpaige
Yield: 6 Ready in 45 minutes
156 people trying soon
Verified by stevemur
|3 tablespoonolive oil|
|2 teaspoonGarlic; minced|
|1 tablespoonTomato paste|
|1 teaspoonCumin; ground|
|1/4 teaspoonBlack pepper; ground|
|1 pinchCayenne; ground|
|1 quartChicken broth|
|1 cupRed lentils|
|1 largeCarrot; diced|
|2 tablespoonsFresh lemon juice; (juice of one lemon)|
|3 tablespoonCilantro; chopped|
Red Lentil Soup Preparation
In a large pot, heat oil over high heat until hot and shimmiering. Add onion and garlic, and saute until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper, and chili powder or cayenne, and saute for 2 minutes longer. Add broth, water, lentils, and carrot. 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, puree half the soup then add it back to pot. Soup should be somewhat chunky. Stir in lemon juice and cilantro.
1 Serving = 1 cup
Use low sodium chicken broth to lower sodium content.
247 calories, 9 gram fat, 11 gram fiber per serving
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