Lemony Red Lentil Soup
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 to 8 servings
Ingredients
- Extra virgin olive oil
- 1 medium onion, sliced
- 2 large carrots, sliced
- 3 cloves garlic, crushed through a press or finely minced
- 3 Tbsp [20 g] yellow curry powder*
- 1 1/2 cups [260 g] red lentils, sorted and rinsed
- 2 quarts [1.9 liters] stock or broth**
- Salt to taste
- 1/4 cup [60 g] lemon juice (from about 1 to 2 lemons)
- Optional: parsley or cilantro for garnish (fresh or dried), extra lemon wedges, and rice or bread on the side
Instructions
- Heat a stockpot over medium heat for 2 minutes. Add about 2 Tbsp olive oil, onion, and carrot, and cook, stirring occasionally, until they have softened, but not caramelized (about 8 to 10 minutes).
- Push the onions and carrots to the side of the pot and add to the center about 1 Tbsp olive oil as well as the garlic and curry powder. Stir the center for about 1 minute over medium heat, and then stir everything together.
- Add the lentils and stock to the pot and bring everything to a boil over high heat. Once it comes to a boil, taste the stock and add some salt if necessary.*** Reduce heat to low, and simmer for 15 minutes, until the lentils are still whole, but very soft and slightly falling apart. Optionally purée with an immersion blender (or in a regular blender using this technique) until silky smooth.
- Stir in the lemon juice right before serving. Optionally, garnish with parsley or cilantro, and serve with lemon wedges and rice or bread on the side.
Notes
* Instead, feel free to use 2 tsp ground coriander, 1 Tbsp turmeric, 2 tsp ground cumin, and 1 1/2 tsp ground fenugreek.
** Use either chicken stock or vegetable stock.
*** If your stock has a lot of salt already, you may not need to add much (or any at all). If it is low sodium, you may need to add quite a bit. It all depends, so keep tasting while you season.
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Find it online: https://cardamomandtea.com/323/lentil-soup-2/