Ready in 45 minutes
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.
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
Skypilot578 3y ago
kristinsacco 3y agoThe hint of lemon in the finish totally makes this soup. Yum!
kathy5458 3y agoLolloved
bethvaupel 3y agoThis was ok.
Ketchup 3y agoAdded sweet potatoes for more uumph. Lovely recipe
sross222 3y agoDid you use split red lentils or whole? My Indian grocery has both.
annieruby 3y agoWonderfully easy and very delicious and pretty! I'm not a cilantro fan so I left it out but added a bit of coriandar.
corinnepullen 3y agoreally yummy. Very hard to stop at ome bowl.:-) :-) :-) :-) :-) :-) :-) :-) :-) :-)
Cheekygirl1984 3y agoI didn't mind it. Added potatoes like previous reviews & it did add a bit more volume to the dish.
Lee2011 4y agovery good