My mother has been making lentil soup for years. And for years, she’s asked me to try it. My mom can definitely be persistent. I can’t tell you how many times I’ve declined. I’m just not a big fan of lentil soup – that is, until I tried RED lentils.
Rewind to about 2 years ago and I’m trying to establish where to get some good grub in Michigan. I found lots and lots of great Greek food and Middle Eastern food.
There was a place outside of Ann Arbor (or maybe it was IN Ann Arbor?) that had the most amazing falafel. They also made this red lentil soup. I was feeling adventurous one day and so I decided to try it. I’m so glad that I did because I loooved it.
Naturally, I tried to find a suitable recipe and was pleasantly surprised to find this one.
This soup contains a high amount of fiber (about 5 grams per cup and 10 grams per bowl), it’s easy to make, it’s ready in under an hour, and very filling too!
Red Lentil Soup with Lemon
- 6 cups chicken stock
- 1 pound red lentils , rinsed well
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 large sweet onion
- 1 tablespoon minced garlic
- 3/4 cup fresh lemon juice
- 1/2 cup chopped fresh cilantro or 2 tablespoons dry
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika plus more to garnish
- Salt and pepper to taste
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.
Garnish with additional smoked paprika (optional)
May serve with brown rice and top with plain Greek yogurt May use tumeric in place of the smoked paprika.