Lentil Soup with Lemon
This lentil soup with lemon is made with chicken broth, carrot, onion, some spices, and a splash of lemon juice. It's delicious!
olive oil
3
tablespoons
onion, chopped
1
large
garlic, minced
2
cloves
tomato paste
1
tablespoon
ground cumin
1
teaspoon
kosher salt, or to taste
¼
teaspoon
freshly ground black pepper
¼
teaspoon
chili powder, or to taste
⅛
teaspoon
chicken broth
1
(32 ounce) carton
red lentils
1
cup
carrot, diced
1
large
lemon juice, or to taste
2
tablespoons
chopped fresh cilantro
3
tablespoons
extra-virgin olive oil for drizzling
4
teaspoons
chili powder
1
pinch
 Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion turn golden brown, about 5 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder. Cook and stir until spices are fragrant, about 2 minutes.
  Stir in chicken broth, lentils, and carrot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are soft, about 30 minutes.
  Working in batches, fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with the remaining soup. Alternately, you can use a stick blender and purée the soup right in the cooking pot. Do not purée all of the soup; leave it a little chunky.
  Stir in lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil, sprinkle with chili powder, and serve.
