Thick and Creamy Lentil Soup with Lemon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick and creamy lentil soup brightened with lemon and warmed with cumin and chili powder. Coconut milk adds richness while fresh cilantro adds freshness. Eat it as a satisfying main course for lunch or dinner.
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon oil
- 1 cup chopped white or yellow onions
- 2 tablespoons tomato paste
- 1 teaspoon salt (I use coarse, kosher salt)
- 1/2 teaspoon black pepper (I use coarsely ground black pepper)
- 2 cloves garlic (finely minced (or 1/4 teaspoon garlic powder))
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon chili powder
- 6 cups low-sodium chicken or vegetable broth
- 2 cups red or brown lentils (rinsed and picked through (see note))
- 1 1/2 cups (about 255 to 340 g) small diced carrots
- 1/2 to 1 cup canned coconut milk (reduced fat or regular)
- 1 to 2 tablespoons fresh lemon juice
- Chopped fresh cilantro (for garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 15m
- Sodium
- 933mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 892mg
- Calcium
- 83mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 933MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.