Lemony Red Lentil Soup
Recipe by gingham
A golden, gently spiced soup from pantry staples, creamy without any cream. Lemon at the end makes it sing.
Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp red pepper flakes
- 1 1/2 cups red lentils, rinsed
- 6 cups vegetable stock
- 1 tsp kosher salt
- 3 tbsp lemon juice
- Chopped parsley or cilantro, to serve
Method
Heat the oil in a large pot over medium heat. Cook the onion and carrots until soft, about 6 minutes.
Add the garlic, tomato paste, cumin, paprika, and pepper flakes and stir for 1 minute.
Add the lentils, stock, and salt and bring to a boil. Simmer, partly covered, until the lentils fall apart, about 20 minutes.
Blend about half the soup with a stick blender, or blend a few cups in a blender and stir them back in, so it's creamy but still has some texture.
Stir in the lemon juice, taste, and add more lemon or salt if it needs it. Serve with the herbs.
Notes from the source
It thickens as it sits. Thin it with water or stock when you warm it up.