Thick and Creamy Lentil Soup with Lemon by Mel’s Kitchen Cafe

oil, white or yellow onions, tomato paste, salt, black pepper, garlic, ground cumin, chili powder, chicken or vegetable broth, red or brown lentils, carrots, canned coconut milk, lemon juice, cilantro


– 1 tablespoon oil
– 1 cup chopped white or yellow onions
– 2 tablespoons tomato paste
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cloves garlic, finelyminced (or 1/4 teaspoon garlic powder)
– 1 1/2 teaspoon s ground cumin
– 1/4 teaspoon chili powder
– 6 cups low-sodium chicken or vegetable broth
– 2 cups red or brown lentils (about 16 ounces), rinsed and picked through
– 1 1/2 cups (about 9-12 ounces) small diced carrots
– 1/2 to 1 cup canned coconut milk, reduced fat or regular
– 1 to 2 tablespoons fresh lemon juice
– Chopped fresh cilantro, for garnish


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