Red Lentil Soup with Lemon and Honey

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Lentils

  Raw

  1 cup or 192g

• Carrots

  Raw

  1 large or 72g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Honey

  1 tbsp or 21g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. In a large pot, heat oil over high heat until hot and shimmering. Add onion and garlic, sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper, and cayenne, sauté for 2 minutes longer.
3. Add broth, water, lentils, and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Purée half the soup using an immersion or regular blender or a food processor, then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice, honey, and cilantro. Serve soup hot.

Similar Foods

• Lemony Lentil and Greens Soup
• Red Lentil Soup
• Afghan Red Lentil Soup
• Lentil and Tomato Soup
• Chicken and Lentil Soup
• Pasta with Lentil Soup Sauce