lentil soup with lemon zest
Oakland Press Recipe
No Image
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, thinly sliced
- 3 - plum tomatoes, cored and chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 15 ounces lentils, canned, drained
- 2 1/4 cups chicken broth
- 1/2 - lemon, zest and juice of
- - salt and ground black pepper to taste
How To Make lentil soup with lemon zest
-
Step 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.
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