Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes Lentil Soup with Lemon 4.8 (841) 588 Reviews 71 Photos This lentil soup with lemon is made with chicken broth, carrot, onion, some spices, and a splash of lemon juice. It's delicious! Submitted by Jodi Updated on March 31, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 71 71 71 71 Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hr 5 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon ground cumin ¼ teaspoon kosher salt, or to taste ¼ teaspoon freshly ground black pepper ⅛ teaspoon chili powder, or to taste 1 (32 ounce) carton chicken broth 1 cup red lentils 1 large carrot, diced 2 tablespoons lemon juice, or to taste 3 tablespoons chopped fresh cilantro 4 teaspoons extra-virgin olive oil for drizzling 1 pinch chili powder Directions Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion turn golden brown, about 5 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder. Cook and stir until spices are fragrant, about 2 minutes. Stir in chicken broth, lentils, and carrot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are soft, about 30 minutes. Working in batches, fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with the remaining soup. Alternately, you can use a stick blender and purée the soup right in the cooking pot. Do not purée all of the soup; leave it a little chunky. Stir in lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil, sprinkle with chili powder, and serve. I Made It Print 1,149 home cooks made it! Nutrition Facts (per serving) 351 Calories 16g Fat 38g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 351 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 11% Cholesterol 6mg 2% Sodium 1247mg 54% Total Carbohydrate 38g 14% Dietary Fiber 16g 58% Total Sugars 5g Protein 15g 29% Vitamin C 12mg 13% Calcium 54mg 4% Iron 4mg 24% Potassium 656mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.