Thick and Creamy Lentil Soup with Lemon
User Reviews
4.8
Thick and Creamy Lentil Soup with Lemon
Description
This lentil soup combines red lentils, onions, carrots, and tomato paste sautéed with cumin and chili powder for warmth and depth. After simmering in chicken or vegetable broth, the lentils soften to create a thick base. Coconut milk adds creaminess without dairy, and fresh lemon juice provides a fresh, tangy balance to the earthy lentils.
The soup can be served chunky to retain texture or pureed for a smooth finish, depending on preference. The spices are gentle yet provide subtle background warmth. Garnishing with fresh chopped cilantro adds brightness and color.
The recipe notes that either red or brown lentils can be used, or a combination, affecting texture—red lentils break down more, yielding a creamier soup, while brown lentils hold some bite. Coconut milk is optional but recommended for its creamy flavor. Adjust salt and pepper to taste after adding lemon juice.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 cup onion chopped, white or yellow
- 2 tablespoons tomato paste
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon black pepper I use coarsely ground black pepper
- 2 cloves garlic finely minced (or 1/4 teaspoon garlic powder)
- 1 ½ teaspoons cumin ground
- ¼ teaspoon chili powder
- 6 cups chicken broth low-sodium, or vegetable broth
- 2 cups red lentil rinsed and picked through (see note, or brown lentils
- 1 ½ cups carrot small diced, about 255 to 340 g
- ½ to 1 to 1 cup coconut milk reduced fat or regular, canned
- 1 to 2 to 2 tablespoons lemon juice fresh
- cilantro for garnish, chopped, fresh
Instructions
- For the Instant Pot, using the Sauté function, heat the oil until shimmering. Add the onions and cook, stirring often, until they start to turn translucent, 2-3 minutes. Add the tomato paste, salt, pepper, garlic, cumin and chili powder. Cook for 1-2 minutes until the mixture is sizzling and fragrant.
- Add the chicken broth, lentils, and carrots. Give the mixture a good stir. Secure the lid, making sure the valve is closed. Cook on high pressure for 12 minutes (I select Manual and then dial up or down to 12). The Instant Pot will start on it's own and beep when finished.
- Let the Instant Pot naturally release pressure for 10 min and then quick release the rest of the pressure. If liquid bubbles and spurts through the valve, close the valve and wait a few minutes before trying again.
- Stir in 1/2 cup of the coconut milk (adding more if you want extra creaminess), lemon juice, and additional salt and pepper to taste, if needed.
- You can leave the soup chunky or you can puree in a blender (or use an immersion blender right in the pot) to desired consistency. The soup will thicken as it cools.
- For the stovetop, in a large saucepan/pot, heat the oil over medium heat until shimmering. Add the onions and cook, stirring often, until they start to turn translucent, 2-3 minutes. Add the tomato paste, salt, pepper, garlic, cumin and chili powder. Cook for 1-2 minutes until the mixture is sizzling and fragrant.
- Add the chicken broth, lentils, and carrots. Give the mixture a good stir. Bring the mixture to a gentle simmer, and cook for 30-40 minutes until the lentils are tender. Stir often to prevent sticking (and moderate heat if needed).
- Stir in 1/2 cup of the coconut milk (adding more if you want extra creaminess), lemon juice, and additional salt and pepper to taste, if needed.
- You can leave the soup chunky or you can puree in a blender (or use an immersion blender right in the pot) to desired consistency. The soup will thicken as it cools.
Notes
- Coconut milk enhances creaminess; consider it essential for the intended texture and flavor.
- Either red, brown, or a mix of lentils can be used; red lentils create a smoother soup, brown lentils hold more texture.
- Add cilantro fresh as garnish to complement the flavors and add brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 533mg | 22% |
| Fiber | 20g | 80% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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