The BEST Lentil Soup

Ingredients

• 1 large Onion (peeled and diced)
• 2 medium Potato (peeled and cubed (about 1‑inch pieces))
• 2 medium Carrot (peeled and sliced)
• 1 cup Red Lentils (rinsed under cold water)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Ground Cumin (toasted lightly in the pan)
• 1 teaspoon Paprika (sweet or smoked, according to preference)
• 1 teaspoon Salt (adjust to taste after adding bouillon)
• 6 cups Chicken Stock (store‑bought or homemade, low‑sodium preferred)
• 1 cube Chicken Bouillon Cube (adjust based on saltiness of stock)
• 2 tablespoons Lemon Juice (freshly squeezed)

Instructions

1. Prepare Vegetables

   Dice the onion, peel and cube the potatoes, and slice the carrots into thin rounds.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 3 minutes. Stir in cumin and paprika, cooking for another 30 seconds to toast the spices.

   Time: PT5M

   Temperature: Medium

3. Add Root Vegetables

   Add the cubed potatoes and sliced carrots to the pot. Sprinkle with salt and stir to coat with the spiced oil. Cook for 2‑3 minutes, allowing the vegetables to absorb flavor.

   Time: PT3M

   Temperature: Medium

4. Introduce Lentils and Stock

   Stir in the rinsed red lentils, then pour in the chicken stock. Crumble the chicken bouillon cube into the pot and give everything a good stir.

   Time: PT2M

5. Bring to Boil and Simmer

   Increase heat to bring the mixture to a vigorous boil. Once boiling, reduce to a gentle simmer, cover the pot, and cook for 30 minutes, or until the lentils and vegetables are tender.

   Time: PT30M

   Temperature: Low simmer

6. Blend the Soup

   Remove the pot from heat. Using an immersion blender, blend the soup until smooth (about 1‑2 minutes). If using a countertop blender, blend in batches, allowing steam to escape.

   Time: PT5M

7. Finish with Lemon

   Stir in the fresh lemon juice, taste, and adjust salt or lemon as needed. Serve hot, optionally garnished with a drizzle of olive oil or fresh cilantro.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

8 g