Red Lentil Soup with Lemon
By Daily SimmerA warming, weeknight-friendly red lentil soup brightened with fresh lemon juice. This pantry staple comes together quickly and is perfect for batch cooking and freezing in portions.
Ingredients
Directions
- Mark step 1 done
Heat Olive oil (30ml) in a large pot over medium heat. Add the diced Yellow onion, diced and carrots (2), and sauté until softened and translucent, about 5 minutes.
- Mark step 2 done
Stir in the minced garlic (3), Tomato paste (30ml), Ground cumin (5ml), and Smoked paprika (2.5ml). Cook until fragrant, stirring continuously, about 2 minutes.
- Mark step 3 done
Add Red lentils, rinsed (200g), Vegetable broth (1l), Water (5dl), Salt (5ml), and Black pepper (1ml). Increase the heat to high and bring the mixture to a boil.
- Mark step 4 done
Reduce the heat to low, cover the pot partially, and let it simmer until the Red lentils, rinsed (200g) are completely tender and have begun to break down, about 20 minutes.
- Mark step 5 done
Remove the pot from the heat. Stir in Fresh lemon juice (45ml). Taste the soup and adjust the seasoning if necessary.
- Mark step 6 done
To store leftovers for batch cooking, divide the soup into shallow containers to cool safely. Cover and refrigerate within 2 hours for up to 4 days, or freeze the portions for up to 3 months. Reheat thoroughly before serving.
Created with AI. Review the ingredients, quantities and steps before cooking.
Want to create recipes like this?
Create, save, and adapt recipes in your own cookbook.