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Creamy Lentil Soup

Creamy Lentil Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp salt, plus more to taste
  • 1 tbsp fresh lemon juice
  • Optional toppings: fresh herbs, olive oil, ground cumin

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute.
  2. Stir in the carrots, rinsed lentils, broth, cumin, and salt. Bring to a boil, then reduce heat to low, cover with the lid slightly open, and simmer 15 to 20 minutes, until the lentils have broken down and the carrots are tender.
  3. Remove from heat. Blend with an immersion blender or in batches with a stand blender until completely smooth. If the soup is too thick, add a little broth.
  4. Stir in the lemon juice. Serve hot with a drizzle of olive oil and fresh herbs if you like.

Notes

The soup continues to thicken as it cools. When reheating, just add a splash of broth or water to reach the consistency you want.