Red Lentil Soup with Lemon and Honey

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Lentils

  Raw

  1 cup or 192g

• Carrots

  Raw

  1 large or 72g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Honey

  1 tbsp or 21g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. Warm the oil in a large pot over medium-high heat until shimmering. Add the onion and garlic and cook, stirring, until lightly golden, about 4 minutes.
2. Stir in the tomato paste, cumin, salt, black pepper, and cayenne; cook until fragrant and slightly darkened, about 2 minutes.
3. Pour in the broth and water, then add the red lentils and carrot. Bring to a simmer, partially cover, reduce heat to maintain a gentle simmer, and cook until the lentils are very tender, about 30 minutes. Taste and adjust salt if needed.
4. Purée about half the soup with an immersion blender (or carefully in a regular blender or food processor) and return it to the pot so the texture remains slightly chunky.
5. Warm the soup if needed, then stir in the lemon juice, honey, and cilantro. Ladle into bowls and serve hot.