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Hearty Lentil Soup with Lemon
Ingredients
  • 1 tablespoon oil
  • 1 cup chopped white or yellow onions
  • 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 ¼ teaspoon garlic powder)
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon chili powder
  • 6 cups low-sodium chicken or vegetable broth
  • 2 cups red or brown lentils (about 16 ounces), rinsed and picked through (see note)
  • 1 ½ cups (about 9 to 12 ounces) small diced carrots
  • ½ 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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