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Lentil Soup with Lemon

Name: Lentil Soup with Lemon
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: soups & stews
Ingredients: 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; 1 (32 ounce) carton chicken broth; 1 cup red lentils; 1 large carrot, diced; 2 tablespoons lemon juice, or to taste; 3 tablespoons chopped fresh cilantro; 4 teaspoons extra-virgin olive oil for drizzling; 1 pinch chili powder

main meals

soups & stews

4 servings

porties

20 minutes

actieve tijd

1 hour 5 minutes

totale tijd

Begin met koken

Ingrediënten

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

1 (32 ounce) carton chicken broth

1 cup red lentils

1 large carrot, diced

2 tablespoons lemon juice, or to taste

3 tablespoons chopped fresh cilantro

4 teaspoons extra-virgin olive oil for drizzling

1 pinch chili powder

Instructies

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion turn golden brown, about 5 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder. Cook and stir until spices are fragrant, about 2 minutes.

Stir in chicken broth, lentils, and carrot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are soft, about 30 minutes.

Working in batches, fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with the remaining soup. Alternately, you can use a stick blender and purée the soup right in the cooking pot. Do not purée all of the soup; leave it a little chunky.

Stir in lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil, sprinkle with chili powder, and serve.

Voedingswaarde

Portiegrootte

Calorieën

351 kcal

Totale vet

16 g

Verzadigd vet

2 g

Onverzadigd vet

0 g

Transvet

Cholesterol

6 mg

Natrium

1247 mg

Totale koolhydraten

38 g

Voedingsvezels

16 g

Totale suikers

5 g

Eiwit

15 g