Len­til Soup with Le­mon

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ar­magazine.com/len­til-soup-with-le­mon 3 Tbsp. olive oil

2 cups chopped onion

2 cloves gar­lic, minced

1 Tbsp. tomato paste

1 tsp. cumin

¼ tsp. kosher salt, or to taste ¼ tsp. black pep­per

⅛ tsp. chili pow­der, plus more for


4 cups low-sodium chicken broth 1 cup dried red lentils

¾ cup peeled and diced car­rot 2 Tbsp. le­mon juice

¼ cup sour cream

3 Tbsp. chopped fresh cilantro

Le­mon wedges and/or cros­tini 1. Heat oil in a large pot over medi­umhigh heat. Stir in onion and gar­lic; cook, stir­ring oc­ca­sion­ally, un­til onion is browned, about 5 min­utes. Stir in tomato paste, cumin, salt, pep­per, and chili pow­der. Cook, stir­ring un­til fra­grant, about 2 min­utes more.

2. Stir in broth, lentils, and car­rot. Bring to a boil over high heat. Re­duce heat to medium-low and sim­mer, cov­ered, un­til lentils are soft, about 15 min­utes. 3. Stir in le­mon juice. Top with sour cream and cilantro. If de­sired, serve with le­mon wedges and/or cros­tini. PER 1¼-CUP SERV­ING: 538 CAL; 15g FAT (3g SAT); 27g PRO; 76g CARB; 19g FIBER; 212mg SODIUM; 8g SUG­ARS

“Next time, I will dou­ble the recipe so I can freeze in­di­vid­ual por­tions.” – JOY

“Try it with other kinds of lentils, too. I added ex­tra gar­lic and some cayenne for a lit­tle heat.” – COUN­TRY BEE

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