Red Lentil Soup

Name: Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 medium carrot, chopped; 2 garlic cloves, minced; 3 tablespoons tomato paste; 2 teaspoons salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground turmeric; 1/2 teaspoon pepper; 1-1/2 cups dried red lentils, rinsed; 6 cups reduced-sodium vegetable broth; 1 can (15 ounces) crushed tomatoes; 1 bay leaf; 1/2 cup fresh cilantro leaves; 1 tablespoon lemon juice

Total Time Prep: 15 min. Cook: 30 min.

Yield 6 servings

Test Kitchen Approved

Cozy red lentil soup is chock full of carrots, onions and red lentils. This tomato-based soup is packed with protein and comes together quickly for a weeknight meal.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground turmeric
1/2 teaspoon pepper
1-1/2 cups dried red lentils, rinsed
6 cups reduced-sodium vegetable broth
1 can (15 ounces) crushed tomatoes
1 bay leaf
1/2 cup fresh cilantro leaves
1 tablespoon lemon juice

Directions

In a large saucepot, heat oil over medium heat. Add onion and carrot; cook and stir until tender, 4-5 minutes. Add garlic, salt, cumin, oregano, turmeric, pepper and tomato paste; cook 1 minute longer. Stir in lentils.
Gradually add stock, stirring to loosen browned bits from bottom of pan. Add tomatoes and bay leaf; bring to a simmer. Cook, covered, until lentils are soft, 15-20 minutes, stirring occasionally. Discard bay leaf, stir in cilantro and lemon juice.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, garnish with additional cilantro leaves.

Nutrition Facts

1-1/2 cups: 276 calories, 5g fat (1g saturated fat), 0 cholesterol, 1076mg sodium, 45g carbohydrate (8g sugars, 9g fiber), 15g protein.