Easy Red Lentil Soup
Red lentil soup is one of those dishes that feels like it belongs everywhere at once — the Middle East, the Mediterranean, your grandma's kitchen, and your own weeknight rotation.
Yield: 4 servings
Calories: 190kcal
Materials
- 3 tbsp Olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 1 tsp Cumin
- 1 tsp chili powder
- 4 cups veggie broth
- 1 cup red lentils
- 1 cup Carrots chopped
- 1/2 lemon juiced
Instructions
- In a large pot, heat 3 tbsp of olive oil over high heat.
- Add chopped onion and garlic and sauté until sweating
- Stir in tomato, cumin, salt and pepper, chili powder, and sauté 2 mins
- Add broth, 2 cups of water, lentils and chopped carrot.
- Bring to simmer, cover partly, and simmer 30 minutes until lentils are soft
- Use immersion blender to puree half the soup.
- Stir in lemon juice
- Drizzle with olive oil
- sprinkle lightly with chili powder.
Video
Nutrition
Serving: 400g | Calories: 190kcal | Carbohydrates: 19g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 1030mg | Potassium: 353mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1650IU | Vitamin C: 0.5mg | Calcium: 60mg | Iron: 3mg