This lentil soup truly defies expectations of what lentil soup can be! Turkish in origin, it’s light, creamy, flavorful, and brightened by the fresh lemon juice and cilantro added at the end. The cooking of this soup is quick and easy which makes it a great weeknight option. Serve it alongside a salad and/or crusty baguette. At my house, we love it with warm, freshly-made Easiest-Ever Biscuits. We get a thumbs up from our picky 8-year old every time!
RED LENTIL SOUP WITH LEMON
Course: SoupsCuisine: MediterraneanDifficulty: Easy4
servings15
minutes45
minutesIf you have been looking for a healthy yet flavorful soup recipe, this is the one for you! It’s light and creamy, brightened by fresh lemon juice and cilantro at the end.
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
¼ teaspoon Spanish style smoked paprika or smoked paprika
1 quart chicken or vegetable broth
2 cups water
1 ¼ cup red lentils
2 large carrots, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro (optional)
Directions
- In a large pot, heat 3 tablespoons of oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and paprika, and sauté for 2 minutes longer.
- 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 salt if necessary.
- Using an immersion blender, purée the soup to a smooth consistency.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil.
Notes
- If you don’t have an immersion blender, use a regular blender or a food processor to puree. If you prefer a more chunky consistency, puree half the soup then add it back to the pot. A pinch of ground chile powder or cayenne can be used instead of smoked paprika, but the Spanish style smoked paprika adds a wonderful depth of flavor to this soup.
