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lentil soup with lemon zest

a recipe by
Jason Koch
Westland, MI

Oakland Press Recipe

serves 4
method Stove Top

Ingredients For lentil soup with lemon zest

  • 2 Tbsp
    extra-virgin olive oil, plus more for drizzling
  • 1 lg
    yellow onion, thinly sliced
  • 3
    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
  • 1/2
    lemon, zest and juice of
  • salt and ground black pepper to taste

How To Make lentil soup with lemon zest

  • 1
    In 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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