Lemon and Coriander Lentil Soup

    Lemon and Coriander Lentil Soup

    (614)
    20saves
    1hr15min


    510 people made this

    About this recipe: This lentil soup is a little different than the average lentil soup. It's seasoned with lemon juice and fresh coriander leaves, just before serving. It's delicious and very hearty. The perfect soup for the winter months.

    Ingredients
    Serves: 4 

    • 3 tablespoons olive oil
    • 1 large onion, chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon tomato puree
    • 1 teaspoon ground cumin
    • 1/4 teaspoon sea salt or to taste
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon chilli powder or to taste
    • 900ml chicken stock
    • 190g red lentils
    • 1 large carrot, diced
    • 2 tablespoons lemon juice or to taste
    • 3 tablespoons chopped fresh coriander
    • 4 teaspoons extra-virgin olive oil for drizzling
    • 1 pinch chilli powder

    Method
    Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

    1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic and cook until the onion has turned golden brown, about 5 minutes.
    2. Stir in the tomato puree, cumin, sea salt, black pepper and 1/8 teaspoon of chilli powder. Cook and stir 2 minutes more until the spices are fragrant.
    3. Stir in the chicken stock, lentils and carrot. Bring to the boil over high heat, then reduce the heat to medium-low, cover and simmer until the lentils are soft, about 30 minutes.
    4. Pour half of the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree.
    5. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a hand blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
    6. Stir in the lemon juice and coriander, then season to taste with salt. Drizzle with olive oil and a sprinkle of chilli powder to serve.
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    Reviews & ratings
    Average global rating:
    (614)

    Reviews in English (613)

    by
    122

    This recipe is awesome! Such great flavor! Only complaint is that it only made around 3 sevings. Next time I will double the recipe as I like to have extra and freeze individual portions.  -  13 Dec 2009  (Review from Allrecipes US | Canada)

    by
    78

    Very good recipe. I made it twice. The second time I doubled the lemon and added 2 cloves of raw minced garlic to the soup right before I pureed it. The garlic and extra lemon give it a nice kick! Also, I like putting a little sour cream on top of each bowl of soup, instead of olive oil.  -  16 Jan 2011  (Review from Allrecipes US | Canada)

    by
    69

    This recipe was wonderful! I made some changes to the original recipe, varying only slightly. I substituted shredded butternut squash in place of the carrot, and I curried my lentils before adding them with the broth. The curried flavor really carried over well through out the simmering, and the texture was really nice when I used an immersion blender on the whole soup to get everything blended very fine. Overall, I prefer to blend everything rather than leave parts of it chunky. Thank you for the recipe!  -  09 Jan 2009  (Review from Allrecipes US | Canada)

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