Lusciously Lemony Lentil Soup

That was the meal tonight, along with a spinach salad and man was it delicious!  There are few things for me that hit the spot more on a cold winter’s evening than a hot bowl of soup and a fresh roll (or three).  I’ve been looking forward to trying this meal for two days now, and let me tell you, it was well worth the wait.  So let’s get started.  Here’s what you’ll need for the Lentil Soup:

Ingredients Needed:

3 Tbsp Olive Oil
1 Large Onion, Chopped
2 Cloves Garlic, Minced
1 Tbsp Tomato Paste
1 tsp Cumin
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Chili Powder
4 Cups Broth (Veggie or Chicken)
2 Carrots, Peeled and Chopped
1 Pd Cooked Lentils (If using dry, use 1 Cup and cook according to package directions)
2 Tbsp  Lemon Juice
3 Tbsp Cilantro
Salt to Taste

Heat the olive oil over medium high heat.  When the oil is hot, add your onion and garlic and cook until  soft; about 5 minutes.

Stir in the tomato paste, cumin,  salt, pepper, and chili powder.  Cook until spices are fragrant; about 2 minutes.

Stir in the chicken broth.  I use Better than Bouillon chicken base (love, love, love this stuff!!).  Add in the carrots and simmer covered on medium low heat until they are soft; about 15 minutes.

Add in the cooked lentils (I love the precooked black lentils from Trader Joes and I just throw in the whole bag) and cook until lentils are heated through (you can also use dried lentils.  Just add in with carrots and let simmer for approximately 30 minutes instead of 15 minutes).

Once lentils are heated through, blend soup until smooth.  This can be done with with either an emulsifier right in the pot or by putting the soup in batches into a blender.

Stir in the lemon juice and cilantro.  Season with salt to taste.  Enjoy!

Lusciously Lemony Lentil Soup

Ingredients:

3 Tbsp Olive Oil
1 Large Onion, Chopped
2 Cloves Garlic, Minced
1 Tbsp Tomato Paste
1 tsp Cumin
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Chili Powder
4 Cups Broth (Veggie or Chicken)
2 Carrots, Peeled and Chopped
1 Pound Cooked Lentils or 1 Cup dry lentils cooked according to manufacturers directions
2 Tbsp Lemon Juice
3 Tbsp Cilantro
Salt to Taste

Directions:

Heat the olive oil over medium high heat.

When the oil is hot, add your onion and garlic and cook until soft; about 5 minutes.

Stir in the tomato paste, cumin, salt, pepper, and chili powder. Cook until spices are fragrant; about 2 minutes.

Stir in the chicken broth.

Add in the carrots and simmer covered on medium low heat until they are soft; about 15 minutes.

Add in the lentils and cook until they are heated through (you can also use dried lentils. Just add in with carrots and let simmer for approximately 30 minutes instead of 15 minutes).

Once lentils are heated through, blend soup until smooth. This can be done with with either an emulsifier right in the pot or by putting the soup in batches into a blender.

Stir in the lemon juice and cilantro. Season with salt to taste. Enjoy!

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