Pinch of cayenne or crushed red chile flakes, or more to taste
6cupsvegetables broth
1-½cupsred lentils
1teaspoonoregano
1bay leaf
Juice of ½ lemon, or more to taste
3tablespoonschopped fresh cilantro
Salt and pepper to taste
Instructions
In a large soup pot or Dutch oven, heat the oil over medium heat. When it's hot, add onion and cook until it is softened, about 5 minutes.
Add the garlic, carrots, tomato paste, cumin, cayenne and a large pinch of salt and cook, stirring well to combine, for 2 to 3 minutes.
Add the broth, lentils, oregano and bay leaf and stir well. Bring to a boil and then lower the heat and simmer, stirring every once in a while, for 30 to 40 minutes, until the lentils have melted into a thickish puree.
If desired, use an immersion or regular blender or a food processor to purée half the soup then add it back into the pot.
Thin with more water or broth if necessary and add salt and pepper to taste.
Just before serving, stir in the lemon juice and chopped cilantro.
Recipe Notes
Variations:
Herbs & Spices - vary the herbs and spices to suit your tastes: garam masala, curry powder, Italian herbs, turmeric, or any other seasoning blend that suits your fancy.
Possible Additions - chopped kale, spinach or chard, chopped potatoes, sweet potatoes or squash, barley, rice, cooked sausage or chorizo.
Possible Toppings - chopped parsley or cilantro, a dollop of plain yogurt, drizzle of pomegranate syrup for tang or olive oil for richness.
Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Spicy Red Lentil Soup with Lemon Recipe
Amount Per Serving (1 -½ cups)
Calories 268Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 44g15%
Fiber 16g64%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.