This creamy, easy, and healthy red lentil soup makes a delicious lunch or dinner! The spices and lemon juice are perfect compliments to one another, and it goes very well with a loaf of crusty bread.
We had a rare Saturday this weekend where the whole family was home.
My husband and I both squeezed the gym in before noon, so we used our post-lunch hours to take the kids downtown to rent a flick.
Movie stores have kind of become a thing of the past, haven't they?
When I was growing up, there was a Blockbuster on every corner. Now it seems conveniences like Redbox and Netflix have taken over.
Tucson's last remaining rental establishment is a daisy, though.
Upon entering, free bags of popcorn are available for munching while you browse, and just about any movie you think of can be found.
Obscure B-movies, grisly Japanese horrors, and 60s Doris Day comedies all abound.
I'm a fan of all three. 🙂
As we all perused the selection, I couldn't help but be reminded of my husband and myself a decade ago. Walking those same aisles, in love, neither of us imagining we'd be there today with three kids.
After picking out a couple of kids' movies, we all trekked home where we had a time of popcorn and relaxing.
When dinnertime rolled around, I wanted to try out something new.
I'm a big fan of casseroles, but on this particular night, I found myself in the mood for soup.
I had recipes for both soup and bread that needed testing, and the rainy, cold weather set the mood for both.
I had low expectations for the soup, as I have botched a few recipes recently. Because of that, my confidence was a bit down, but, to my surprise, the soup turned out amazing!
So amazing, in fact, that the hubs and I both declared it one of the best soups I've ever made.
With praise like that, how could I not get it on the blog asap? (Soda bread recipe soon to come!)
Lemony Red Lentil Soup
Ingredients
- 2 T . olive oil
- 1 yellow onion , chopped
- 4 garlic cloves , minced
- 2 small carrots , chopped
- ½ c . celery , chopped
- 1 ½ T . tomato paste
- 1 ½ t . cumin
- ¼ t . chili powder
- ½ t . sea salt , plus more to taste
- ½ t . black pepper
- 1 ½ c . red lentils , rinsed and drained
- 6 c . water or broth of your choice
- ¼ c . cilantro , chopped
- 2 T . lemon juice , plus more to taste
Instructions
- Heat the oil in a large pot.
- Add in the onion, and cook 3-4 minutes until softened.
- Add in the garlic, carrot, and celery, and cook 1-2 minutes.
- Add in the spices and lentils, and heat through for 30 seconds.
- Stir in the water or broth.
- Bring to a boil and lower to a simmer.
- Cover and cook for about 30 minutes until lentil are soft and cooked through.
- Puree half of the soup in a blender.
- Return the blended soup to the pot with the remaining soup.
- Stir in the cilantro and lemon juice.
- Taste for extra salt or lemon.
- Serve while warm.
Notes
Nutrition
Notes:
To the pot of soup, I only add two tablespoons of lemon juice. I then serve wedges for those who like a bit stronger lemon flavor.
Please let me know if you try this or any other recipe of mine! I love to read your feedback.
Shared with: Full Plate Thursday
Barbara Lindsey
This weekend I cooked for my elderly parents and this delicious, easy-to-make soup was on the menu last night. On Saturday we had your 3-ingredient apple juice chicken along with your smoky sweet potato fries. Everything was a big hit with them and my mom loved the fries so much I made them again last night. Perfect Oscar night food! You have the best recipes, Lauren! Thank you so much for sharing with those of us who do not have your culinary gifts. You make it so easy to look good. : )
Lauren
Thank you Barbara! Your comment made my day!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate. Thanks so much for sharing with us and come back soon!
Miz Helen
Ryan
This is really, really good! Thanks!!