This soup is a favorite amongst my clients who come to me for weight loss or those who want to incorporate more plant-based foods into their diet. It is easy to prepare, nutritious, delicious and freezes well.
Unless making it for one person (this makes 4 bowls) I suggest DOUBLING the recipe. I always regret it when I don’t! This recipe makes 7 cups.
Another option is to not add the cup of water. Not adding it will of course make it thicker.
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Pinch of ground chili powder (or more to taste)
- 4 cups chicken or vegetable broth
- 1 cups water (do not add this if you like thick soup)
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of 1/2 lemon, more to taste
- 5 tablespoons chopped fresh cilantro
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 5 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder and sauté for 2 minutes longer to intensify the flavor.
- Add broth, 1 cup water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 20-25 minutes.
- Stir in lemon juice. Stir, taste and add more if necessary. Stir in cilantro.
- Taste and add salt if necessary.