Red Lentil Soup with Lemon
Wholesome, weeknight friendly comfort.
Ingredients
- 3 tablespoons olive oil
- 1 large white onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 1 tablespoon tomato paste
- 1/8 teaspoon cumin
- 1/2 teaspoon paprika
- 4 cups vegetable broth (no-salt or low sodium is best)
- 2 cups water
- 1 cup dried red lentils, rinsed
- 1-2 tablespoons lemon juice
- 3 tablespoons parsley, chopped
- salt and pepper to taste
Instructions
- In a large pot over medium-high heat add olive oil, onion, and carrots. Sauté until soft.3 tablespoons olive oil, 1 large white onion, chopped, 2 large carrots, peeled and diced
- Add garlic, tomato paste, cumin, and paprika. Stir and cook for 1 minute.2 cloves garlic, minced, 1 tablespoon tomato paste, 1/8 teaspoon cumin, 1/2 teaspoon paprika
- Add lentils, broth, and water and bring to a boil. Once it reaches a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.4 cups vegetable broth, 1 cup dried red lentils, rinsed, 2 cups water
- Turn off heat. Stir in lemon juice and parsley. Season with salt and pepper to taste.1-2 tablespoons lemon juice, 3 tablespoons parsley, chopped, salt and pepper to taste
Notes
- Rinse the lentils well before cooking to keep the soup smooth and clean-tasting.
- Red lentils break down as they cook, creating a naturally creamy texture without blending.
- You can substitute the red lentils with green or brown lentils if needed - just keep in mind they hold their shape more and may require a longer cooking time and a bit of extra liquid.
- If the soup thickens too much after sitting, simply add a splash of broth or water to thin it out.