Total Time)

1 hrs 5 mins:

Cook Time)

45 mins:

Prep Time)

15 mins:

Servings)

Ingredients:

2 cloves garlic minced

1 teaspoon ground cumin

1.4 teaspoon freshly ground black pepper

1 (32 ounce, can carton chicken broth

1 large carrot diced

3 tablespoons chopped fresh cilantro

3 tablespoons olive oil

1 tablespoon tomato pasta

1 large onion chopped

1.4 teaspoon kosher salt or to taste

1.8 teaspoon chili powder or to taste

1 cup red lentils

4 teaspoon extra virgin olive oil for drizzling

2 tablespoons lemon juice or to taste

1 pinch chili powder

Directions:

Step.1

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onions are golden brown, about 4 to 5 minutes. Add the black pepper, cumin, tomato paste, 1.8 teaspoons chili powder, kosher salt, and cook until the spices are fragrant, stirring occasionally, about 2 to 3 minutes.

Step.2

Add the lentils, carrots and (chicken broth)? Turn the heat up to (high), and let it boil? Then reduce the heat to medium-low, cover, and cook until the lentils are tender, about 27 to 30 minutes?

Step.3

Working on a bench, fill the blender halfway with soup? Cover with the lid and hold down! Pulse a few times before leaving to blend? And pour into a large pot? Repeat with the remaining soup! Alternatively you can use a stick blender, and puree the soup right in the cooking pot? And don't puree the soup all the way through, leaving it a little thick.

Step.4

Add coriander and (lemon) juice, and (salt) to taste? Drizzle olive (oil), sprinkle chili powder, and serve immediately!

Step.5

Full enjoy

Nutrition Facts:

Per - Serving

15g

Protein

16g

Fat

351

Calories

38g

Carbs

Lentil Soup With Lemon