In case you haven’t noticed, I am on this lemon kick. I can’t get enough lemon!
This recipe is one of my go-to’s when I am looking for something easy, healthy and filling. This recipe uses ingredients that you almost always have on hand! I always double this soup because the leftovers are just as delicious and great for school or work lunches!
- 3 TBSP olive oil
- 1 large onion
- 3 cloves garlic, minced
- 1 TBSP tomato paste
- 1 tsp. ground cumin
- 1 tsp. kosher salt, or to taste
- 1/4 tsp. freshly ground pepper, or to taste
- 1/4 tsp. chili powder, or to taste
- 4 cups vegetable broth (can use chicken if you prefer!)
- 1 cup red lentils
- 2-3 carrots, diced
- 2 TBSP lemon juice, or to taste
- fresh cilantro, to taste
- extra virgin olive oil for drizzling
1. Heat 3 TBSP. of olive oil in large pot over medium heat. Stir in onion and garlic and cook until onion is soft, about 7 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/4 tsp. of chili powder. Cook and stir until spices are fragrant.
2. Stir in vegetable broth, lentils, and carrot. Bring to a boil over high heat, and then reduce heat to medium-low. Cover, and simmer until the lentils are soft, about 30 minutes.
3. Using an immersion blender, puree soup directly in pot. Make sure to not puree all the soup. Leave some chunky bits!
4. Stir in lemon juice and cilantro, and season to taste. Drizzle with olive oil to serve.
And thats all there is to it! Let me know how it turns out!
Recipe adapted from: