Red Lentil Soup With Lemon Recipe

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Ingredients:

Serving

3 tbsp olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
1/4 tsp kosher salt, more to taste
1/4 tsp ground black pepper
pinch of ground chili powder or cayenne, more to taste
1 quart vegetable stock (recipe below )
1 cup split red lentils
1 large carrot, peeled and diced
juice of 1/2 lemon, more to taste
3 tbsp chopped fresh cilantro
homemade vegetable stock
1 leek. sliced and rinsed clean
3 medium sweet onions, peeled and chopped
3 large carrots , scrubbed and chopped
2 stalks celery, rinsed and chopped
8 oz crimini mushrooms, rinsed and quartered
2 roma tomatoes, rinsed and quartered
1 head fennel (about 1 lb.), rinsed, and chopped
handful fresh parsley
handful fresh thyme
handful fresh oregano
1 tbsp black peppercorns
kosher salt to taste

Directions:

For homemade vegetable stock:
Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
For Lentil Soup:
In a large pot, heat 3 tablespoons 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 chili powder or cayenne, 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 or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	255.03 Kcal (1068 kJ)
Calories from fat	59.26 Kcal
		% Daily Value*
Total Fat	6.58g	10%
Cholesterol	0.82mg	0%
Sodium	320.97mg	13%
Potassium	1012.52mg	22%
Total Carbs	40.75g	14%
Sugars	13.82g	55%
Dietary Fiber	12.97g	52%
Protein	10.19g	20%
Vitamin C	22.7mg	38%
Vitamin A	0.4mg	12%
Iron	5mg	28%
Calcium	117.2mg	12%

Amount Per 100 g
Calories	55.52 Kcal (232 kJ)
Calories from fat	12.9 Kcal
		% Daily Value*
Total Fat	1.43g	10%
Cholesterol	0.18mg	0%
Sodium	69.88mg	13%
Potassium	220.44mg	22%
Total Carbs	8.87g	14%
Sugars	3.01g	55%
Dietary Fiber	2.82g	52%
Protein	2.22g	20%
Vitamin C	4.9mg	38%
Vitamin A	0.1mg	12%
Iron	1.1mg	28%
Calcium	25.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.8

Points
6

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free,
good source of fiber

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