Lusciously Lemony Lentil Soup
Lusciously Lemony Lentil Soup is a main course that serves 1. One portion of this dish contains roughly 44g of protein, 76g of fat, and a total of 972 calories. For $3.0 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of chili powder, salt, broth, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Autumn event. 3 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and ketogenic diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 79%, this dish is solid. If you like this recipe, take a look at these similar recipes: Lusciously Lemony Lentil Soup, Lusciously Lemony Lentil Soup, and Lusciously Nutty Holiday Logs.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3 tablespoons Olive Oil
1 Large Onion, Chopped
2 cloves Garlic, Minced
1 tablespoon Tomato Paste
1 teaspoon Cumin
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Chili Powder
4 cups Broth (Veggie or Chicken)
2 Carrots, Peeled and Chopped
1 Pd Cooked Lentils
2 tablespoons Lemon Juice
3 tablespoons Cilantro
3 tablespoons Cilantro
Salt to Taste
Equipment:
blender
pot
Cooking instruction summary:
Heat the olive oil over medium high heat. When the oil is hot, add your onion and garlic and cook until soft; about 5 minutes. Stir in the tomato paste, cumin, salt, pepper, and chili powder. Cook until spices are fragrant; about 2 minutes. Stir in the chicken broth. Add in the carrots and simmer covered on medium low heat until they are soft; about 15 minutes. Add in the lentils and cook until they are heated through (you can also use dried lentils. Just add in with carrots and let simmer for approximately 30 minutes instead of 15 minutes). Once lentils are heated through, blend soup until smooth. This can be done with with either an emulsifier right in the pot or by putting the soup in batches into a blender. Stir in the lemon juice and cilantro. Season with salt to taste. Enjoy!
Step by step:
1. Heat the olive oil over medium high heat.
2. When the oil is hot, add your onion and garlic and cook until soft; about 5 minutes.
3. Stir in the tomato paste, cumin, salt, pepper, and chili powder. Cook until spices are fragrant; about 2 minutes.
4. Stir in the chicken broth.
5. Add in the carrots and simmer covered on medium low heat until they are soft; about 15 minutes.
6. Add in the lentils and cook until they are heated through (you can also use dried lentils. Just add in with carrots and let simmer for approximately 30 minutes instead of 15 minutes).
7. Once lentils are heated through, blend soup until smooth. This can be done with with either an emulsifier right in the pot or by putting the soup in batches into a blender.
8. Stir in the lemon juice and cilantro. Season with salt to taste. Enjoy!
Nutrition Information:
covered percent of daily need
