Lemony Red Lentil Soup

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!)

Print Recipe

5 from 4 votes

Lemony Red Lentil Soup

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.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Soup

Cuisine: Lentil

Servings: 6 servings

Calories: 251kcal

Author: Lauren Goslin

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

Fat: 7.4 g  Carbs: 35.9 g  Sugar: 2.9 g  Protein: 12.3 g; Nutrition facts based on using 1/2 teaspoon of sea salt and two tablespoons of lemon juice. WW SmartPoints: 7

Nutrition

Calories: 251kcal

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