Lemony Lentil Soup

Lemony Lentil Soup


504 people made this

This soup recipe is based on chicken stock, carrot, onion, some spices and a splash of lemon. For a fancy presentation drizzle with olive oil and sprinkle with chilli.


Serves: 4 

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch chilli powder, to taste
  • 1 litre chicken stock
  • 1 cup (200g) red lentils
  • 1 large carrot, diced
  • 2 tablespoons lemon juice, or to taste
  • 3 tablespoons diced fresh coriander
  • 4 teaspoons extra-virgin olive oil for drizzling
  • 1 pinch chilli powder

Preparation:35min  ›  Cook:40min  ›  Ready in:1hour15min 

  1. Heat 3 tablespoons of olive oil in a large saucepan over medium-high heat. Stir in the onion and garlic then cook until the onion has turned golden brown; about 5 minutes.
  2. Stir in the tomato paste, cumin, salt, pepper and a pinch of chilli powder. Cook and stir 2 minutes more until the spices are fragrant.
  3. Stir in the chicken stock, lentils and carrot. Bring to a boil over high heat then reduce the heat to medium-low. Cover and simmer until the lentils are soft; about 30 minutes.
  4. Pour half of the soup into a blender filling the jug no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean saucepan. Alternately you can use a stick blender and puree the soup right in the saucepan. Do not puree all of the soup, leave it a little chunky.
  5. Stir in the lemon juice and coriander then season to taste with salt. Drizzle with olive oil and a sprinkle of chilli powder to serve.

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