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Lemon lentil soup

  • 3 T Olive Oil
  • 1 Onion, chopped
  • 3 Carrots, minced
  • 2 Garlic Cloves, crushed
  • 1 T Tomato Paste
  • Spices
    • 1/2 T Cumin Seed, ground
    • 1/2 t Coriander Seed, ground
    • 1/2 t Medium-Grain Salt
    • 1/2 t Black Peppercorn, ground
    • 1 Dried Red Pepper
  • 1000 g Chicken Stock or Water
  • Chicken Breasts
  • 200 g Red Lentils, rinsed
  • 1 Bay Leaf
  • 3 T Lemon Juice
  • For Garnishing
    • Olive Oil
    • Dried Cayenne Pepper, ground
    • Fresh Cilantro Leaves, chopped

Yields 4 servings.

  1. Saute onion. Heat oil in large pot over medium heat. Saute onion and garlic 5 minutes until the onion begins to brown. Stir in tomato paste and spices, and cook 2 minutes more until spices are fragrant.
  2. Poach chicken. Arrange breasts on bottom of pot, and add stock. Bring to boil, reduce to simmer, cover partially, and cook 15-20 minutes until done. Remove chicken from pot.
  3. Simmer. Add lentils, carrot, and bay leaf. Cover and bring to boil, reduce, and simmer 30 minutes until lentils are soft.
  4. Blend. Remove bay leaf. Blend soup to desired texture.
  5. Season with lemon juice and salt to taste.
  6. Serve garnished with olive oil, cilantro, and dash of chili powder.

  1. Jodi. "Lentil Soup with Lemon." All Recipes. 10 July 2019. ↩