Meditteranean Red Lentil Soup with Lemon
A high fiber soup
Servings: 6
Calories: 310kcal
Ingredients
- 6 cups chicken stock plus more for thinning soup if desired
- 1.5 cups red lentils , rinsed well
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 large onion I like to use sweet onions but use whatever kind you'd like
- 1 tablespoon garlic minced
- 3/4 cup fresh lemon juice
- 1/2 cup chopped fresh cilantro or 2 TB dry
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika plus more to garnish
- 1 teaspoon Salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, combine chicken broth, tomato paste, and lentils and bring to a boil
- Reduce heat to low-medium and simmer for 20 minutes
- In the meantime, heat olive oil in large saute pan over medium-high heat and add garlic and onions and continue to cook
- Saute until translucent, about 3 minutes.
- Add onion/garlic mixture to lentil/chicken stock and continue to cook for about 10 more minutes.
- Add spices, and salt and pepper to taste
- Carefully transfer mixture to a standing blender and process until smooth
- Remove from blender; add cilantro and lemon juice before serving.
- This soup is very thick; feel free to thin with water or chicken broth.
- Garnish with additional smoked paprika (optional)
- Serve with pita, rice, and/or Mediterranean salad like Fattoush or an easy Lebanese salad.
Notes
This soup is very thick; feel free to thin soup with more water or chicken broth/stock if desired.
Source: Allrecipes
Nutrition
Calories: 310kcal | Carbohydrates: 41g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 757mg | Potassium: 798mg | Fiber: 15g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 4mg