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    You are in: Home / Recipes / Red Lentil Soup With Lemon Recipe
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    Red Lentil Soup With Lemon

    Red Lentil Soup With Lemon. Photo by Katzen

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    studio city girl's Note:

    Quick and easy - very tasty payoff for minimal preparation. I've made this soup numerous times and even my kids love it! It was adapted from The New York Times and presented as "Recipe of the Week" in the news magazine The Week. The best part about this recipe is I've never had to adjust the seasonings (although you might want to reduce the cayenne if your family is sensitive to spicy food). Enjoy!

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    Units: US | Metric


    1. 1
      In a large pot, heat oil over high heat until hot
    2. 2
      Add onion and garlic and saute until golden, about 4 minutes.
    3. 3
      Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
    4. 4
      Add broth, water, lentils, and carrots.
    5. 5
      Bring to a simmer, partially cover pot
    6. 6
      Simmer at medium-low until lentils are soft, about 30 minutes.
    7. 7
      Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
    8. 8
      Stir in lemon juice and cilantro, reheat if necessary before serving.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on February 14, 2012


      Great soup! I'm a big fan of red lentils in general, so I like to try as many recipes with them as I can find. I thought that the bright flavor of the lemon juice was a nice contrast with the earthiness of the lentils. I did increase the cayenne by quite a bit (I didn't measure, but it was probably between 1/2 - 1 teaspoon -- we like it HOT around here!) Other than that, didn't change a thing. I'm glad it made a nice big pot so I can take it in my lunch later this week. Thanks for sharing!

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    • on December 18, 2010


      I like this soup a lot, you can really taste the lentils because they aren't competing with many spices or other big flavours. Very satisfying and enjoyed by my children as well. I didn't find the need for the extra water, just used the broth that was called for because my pot was nearly over flowing as it was. I'm glad that was the case though because the consistency was perfect, any more liquid it would have been watery. Thanks for sharing Studio City Girl!

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    • on August 26, 2009


      This is a fabulous soup. It's perfect when you want something hearty and satisfying that's not heavy. I've made it twice now, and followed the recipe exactly. Thanks so much!

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    Read All Reviews (4)


    Nutritional Facts for Red Lentil Soup With Lemon

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.2
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 935.5 mg
    Total Carbohydrate 37.3 g
    Dietary Fiber 7.2 g
    Sugars 3.9 g
    Protein 18.1 g

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