This lentil soup with lemon is made with chicken broth carrot onion some spices and a splash of lemon juice Its delicious
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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
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