I am re-posting this with pictures. Today seemed like a great day for a vegetarian dinner. The leaves on the trees are changing and it just feels like autumn. This soup has a plethora of healthy vegetables and some lentils for protein. I am pairing this soup with Broccoli Cheese Spaghetti Squash, which is posted separately.
Red Lentil Soup with Lemon
Pretty quick vegetarian soup recipe that is slightly spicy, light and bright.
- 3 tablespoons olive oil, more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 large cremini mushrooms, diced
- 2 large carrots, peeled and diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon ground black pepper
- ½ teaspoon ground chile powder (or cayenne pepper), more to taste
- 1 quart low sodium vegetable broth
- 2 cups water
- 1 cup red lentils
- Juice of ½ lemon, more to taste
- 3 tablespoons chopped fresh cilantro
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering.
- Add onion, garlic, carrots, and mushrooms and sauté until golden, about 5 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 and lentils. 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.
Nutritional Information (per NYT Cooking)
Nutritional analysis per serving (4 servings)
377 calories; 13 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 18 grams protein; 7 milligrams cholesterol; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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