Lentil Soup with Lemon by
by: JHON OSORNO
Prep 35 mins
Cook 40 mins
Ready in 1 hr15 mins
Ingredients
3 tablespoonsolive oil
1 largeonion, chopped
2 clovesgarlic, minced
1 tablespoontomato paste
1 teaspoonground cumin
1/4 teaspoonkosher salt, or to taste
1/4 teaspoonfreshly ground black pepper
1/8 teaspoonchili powder, or to taste
1 (32 ounce) cartonchicken broth
1 cupred lentils
1 largecarrot, diced
2 tablespoonslemon juice, or to taste
3 tablespoonschopped fresh cilantro
4 teaspoonsextra-virgin olive oil for drizzling
1 pinchchili powder
Instructions
1.Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
2.Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3.Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4.Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.
Nutrition Information (per serving):2.Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3.Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4.Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.
Calories | 351 |
Fat | 16.2 g |
Cholesterol | 6 mg |
Sodium | 1247 mg |
Carbohydrates | 37.7 |
Fiber | 16.3 g |
Protein | 14.6 g |