November 18, 2013

Easy Red Lentil Soup with Lemon

This is the soup you’re going to want in your fridge when things get hectic.  It’s great for making ahead and freezing as well!  But you know what is the best about this recipe?  You can have it on its own, mix up the leftovers by serving them as a stew over quinoa or even adding a fried egg on top!  If that doesn’t scream comfort soup, I don’t know what does.

Try this soup and let me know what you think (but I know you’ll love it!).

red lentil soup with lemon


Easy Red Lentil Soup with Lemon

4 servings


3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon kosher salt, more to taste

¼ teaspoon ground black pepper

Pinch of ground chili powder or cayenne

1 quart vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

1 lemon

3 tablespoons chopped fresh cilantro or parsley



  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering.  Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups 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 more salt if necessary.
  4. Using an immersion or regular blender, puree half the soup then add it back to the pot.  Soup should be somewhat chunky.
  5. Add juice of 1 lemon and chopped herbs.  Serve soup drizzled with olive oil and another sprinkle of fresh herbs.

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