Red Lentil Soup with Lemon and Cilantro

Red Lentil Soup with Lemon and Cilantro

Warm up with this comforting and flavorful red lentil soup. Infused with aromatic spices and brightened with fresh lemon juice and cilantro, it's a nourishing dish that's both hearty and satisfying.

Ingredients:

  • For the Soup:

    • 3 tablespoons olive oil
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 1 teaspoon ground cumin
    • ¼ teaspoon kosher salt, or to taste
    • ¼ teaspoon freshly ground black pepper
    • ⅛ teaspoon chili powder, or to taste
    • 4 cups chicken broth (32 ounces)
    • 1 cup red lentils
    • 1 large carrot, diced
    • 2 tablespoons lemon juice, or to taste

  • For Garnish:

    • 3 tablespoons chopped fresh cilantro
    • 4 teaspoons extra-virgin olive oil, for drizzling
    • 1 pinch chili powder

Directions:

  1. Sauté Aromatics: In a large pot, heat 3 tablespoons of olive oil over medium-high heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion turns golden brown, about 5 minutes.

  2. Add Spices and Tomato Paste: Stir in 1 tablespoon of tomato paste, 1 teaspoon of ground cumin, ¼ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, and ⅛ teaspoon of chili powder. Cook and stir for about 2 minutes until the spices are fragrant.

  3. Add Broth and Vegetables: Pour in 4 cups of chicken broth. Add 1 cup of red lentils and the diced carrot to the pot. Increase the heat to high and bring the mixture to a boil.

  4. Simmer the Soup: Reduce the heat to medium-low, cover the pot, and let the soup simmer for about 30 minutes, or until the lentils are soft.

  5. Blend the Soup: Using an immersion blender, partially purée the soup directly in the pot, leaving some chunks for texture. Alternatively, carefully transfer half of the soup to a blender. Fill the blender only halfway, cover, and hold the lid down with a potholder. Pulse a few times before blending until smooth. Return the blended soup to the pot and stir to combine.

  6. Add Lemon and Cilantro: Stir in 2 tablespoons of lemon juice and 3 tablespoons of chopped fresh cilantro. Taste and adjust seasoning with additional salt if needed.

  7. Serve: Ladle the soup into bowls. Drizzle each serving with 1 teaspoon of extra-virgin olive oil, sprinkle with a pinch of chili powder, and garnish with additional cilantro if desired.

Serving Suggestions and Tips:

  • Serving Size: This recipe yields approximately 4 to 6 servings.
  • Adjusting Spice Level: For a spicier soup, increase the amount of chili powder or add a pinch of cayenne pepper.
  • Vegetarian Option: Substitute chicken broth with vegetable broth to make this soup vegetarian.
  • Accompaniments: Serve with warm crusty bread or a side of pita chips for dipping.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup also freezes well for up to 3 months.
  • Enhancements: Add a dollop of plain yogurt or sour cream on top for extra creaminess.

Enjoy this hearty and nutritious soup that's perfect for any occasion!

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