Red Lentil Soup with Lemon

Red Lentil Soup with Lemon

I’ve been so busy lately that I haven’t had the time to blog in over a week! Finally today, I had the time to try this healthy and delicious red lentil soup. It contains my favorite spices, cumin and chili powder; and my favorite herb, cilantro. This recipe is by Melissa Clark, New York Times Cooking. It can be made with either chicken or vegetable broth. When I make this soup again, I will be cooking adding more lentils, since I prefer a thicker soup. This is incredibly easy to make and a very tasty to enjoy!

Red Lentil Soup with Lemon

Red Lentil Soup with Lemon


  • 2 tablespoons organic extra-virgin olive oil
  • 1 large onion (about 1½ cups), chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Pinch of ground chili powder
  • 1 (48 ounce) package of organic chicken broth
  • 2 cups water
  • 1 cup red lentils
  • 1 large organic carrot, peeled and diced
  • Juice of ½ lemon, more to taste
  • 3 tablespoons chopped fresh cilantro


  1. Using a large pot, heat oil over medium-high heat. Add onion and garlic and sauté for about 4 minutes, until golden.
  2. Add tomato paste, cumin, salt, pepper and chili powder and cook for 2 minutes longer.
  3. Pour in broth and water. Add lentils and carrot. Bring to a boil and simmer for about 30 minutes, until lentils are soft. If needed, add more salt and pepper to taste.
  4. Using a regular blender or immersion blender, purée half the soup, then put it back into pot.
  5. If necessary, reheat soup. Add lemon and cilantro. Serve immediately. 4 servings.



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