Lemony Lentil Soup

    1 hour 15 minutes

    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.

    510 people made this

    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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    Reviews in English (512)


    This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.  -  13 Dec 2009  (Review from Allrecipes USA and Canada)


    Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil.  -  16 Jan 2011  (Review from Allrecipes USA and Canada)


    This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before adding them with the broth. The curried flavor really carried over well through out the simmering, and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall, I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe!  -  09 Jan 2009  (Review from Allrecipes USA and Canada)