Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!

Jodi
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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 Facts

351.4 calories; protein 14.6g 29% DV; carbohydrates 37.7g 12% DV; fat 16.2g 25% DV; cholesterol 5.6mg 2% DV; sodium 1247.1mg 50% DV. Full Nutrition

Reviews (565)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2009
This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions. Read More
(132)

Most helpful critical review

Rating: 3 stars
01/18/2011
I wanted so badly for this soup to be grand but instead I found it bland. I used the right ingredients and followed the directions. Unfortunately it was boring. It might have been the brand of stock I used. I ended adding more chili powder and some soy sauce to bring out the flavor. Read More
(17)
815 Ratings
  • 5 star values: 674
  • 4 star values: 114
  • 3 star values: 22
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
12/14/2009
This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions. Read More
(132)
Rating: 4 stars
01/18/2011
Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil. Read More
(90)
Rating: 5 stars
01/09/2009
This recipe was wonderful! I made some changes to the original recipe varying only slightly. I substituted shredded butternut squash in place of the carrot and I curried my lentils before adding them with the broth. The curried flavor really carried over well through out the simmering and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe! Read More
(79)
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Rating: 5 stars
12/21/2009
Used a pressure cooker. I am an Indian, I can vouch for this recipe. Read More
(48)
Rating: 5 stars
05/26/2009
Excellent recipe. I didn't really like lentil soup until now. I didn't have tomato paste but it was still outstanding without it. What a wonderful healthy & economical soup to serve with some crusty whole grain bread & salad. Love it and will make again!!! Read More
(42)
Rating: 5 stars
10/13/2009
This soup takes the cake! It's awesome, and I am not a huge lentil fan! I'm a vegetarian, so I replaced the chicken broth with vegetable broth which worked out well. Also, I didn't have any tomato paste on hand, so I just used a little ketchup in it's place. Turned out beautifully! Thanks. Read More
(39)
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Rating: 5 stars
10/25/2011
The best lentil soup I have ever eaten--definitely restaurant-quality. I added 2 large potatoes and 3 stalks of celery. My six year old who will not eat onion or celery scarfed this up. When I told her what was in it, she said that she was mistaken, she does like onions and celery after all. In answer to one reviewer, yes you can make this with the green lentils. The lentil is versatile. Read More
(37)
Rating: 5 stars
11/11/2008
I love the flavor of the soup. It's quite filling and a wonderful comfot food on a cold autumn evening. I use the immersion blender and I think it over-purees it. But I haven't tried it any other way...I keep doing it the same. I also freeze it in individual servings so that I can carry it to work for lunch. Read More
(36)
Rating: 5 stars
08/03/2009
Very good very easy. I'm not big on cumin but it was good in this. I forgot to put the cilantro in didn't miss it. The olive oil and freshly squeezed lemon juice really perked up the flavor nicely. Read More
(25)
Rating: 3 stars
01/18/2011
I wanted so badly for this soup to be grand but instead I found it bland. I used the right ingredients and followed the directions. Unfortunately it was boring. It might have been the brand of stock I used. I ended adding more chili powder and some soy sauce to bring out the flavor. Read More
(17)