Lentil Soup With Lemon Zest Recipe

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Lentil Soup With Lemon Zest

Jason Koch


Oakland Press Recipe

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Stove Top


2 Tbsp
extra-virgin olive oil, plus more for drizzling
1 large
yellow onion, thinly sliced
plum tomatoes, cored and chopped
3 clove
garlic, minced
1 tsp
1/4 tsp
smoked paprika
15 oz
lentils, canned, drained
2 1/4 c
chicken broth
lemon, zest and juice of
salt and ground black pepper to taste


1In a nonreactive large saucepan over medium heat, heat the oil. Add the onions, tomatoes and garlic; saute 6 minutes until the onions are soft. Add the cumin and paprika, then cook another minute, stirring constantly.
Add the lentils and chicken broth, bring to a simmer. Cook 10 minutes.
Transfer the soup to a blender, in batches if necessary, and puree until smooth. Return the soup to the saucepan. Stir in the lemon zest and juice. Season with salt and pepper; return to a simmer. Ladle into serving bowls and drizzle olive oil over each serving.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: English