Chunky Thick Red Lentil Soup

Print

With ImageWithout Image

Thick and Chunky Red Lentil Soup

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

This spicy lentil soup is fast to make and very satisfying. The color is simply gorgeous!

Cook modePrevent screen from turning off

Ingredients

• 1/2 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 3 minced garlic cloves
• 1 can tomato paste (6 ounces)
• 2 tsp ground cumin
• 1 tsp red pepper flakes
• 1 quart low-sodium chicken or vegetable broth
• 2 cups water
• 1 pound red lentils
• 1 cup cubed carrots
• juice of 1 lemon
• parsley for garnish 1 sprig

Instructions

1. Sauté the onion and garlic in the olive oil for about 3-5 minutes or until the onion starts to turn translucent.
2. Add the tomato paste and seasonings. Stir. Then, add the broth, lentils, and carrots. Bring to a boil, then lower to a simmer and cover. Cook for 25 - 30 minutes or until the lentils are tender.
3. Using a vertical blender, blend about half the soup so that part of it is creamy and thick while the rest is chunky. You can also put half of it in a food processor or blender.
4. Bring back to the boil. Adjust the seasoning and add the lemon juice.
5. Serve hot in bowls garnished with fresh parsley.

Nutrition Facts

Calories

252

Fat

2 g

Sat. Fat

0 g

Carbs

44 g

Fiber

20 g

Net carbs

24 g

Sugar

6 g

Protein

17 g

Sodium

91 mg

Cholesterol

0 mg

copyright foodandhealth.com

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes