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.

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