SOUP

LENTIL SOUP WITH LEMON ZEST

Start to finish: 30 minutes

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 large yellow onion, thinly sliced

• 3 plum tomatoes, cored and chopped

• 3 cloves garlic, minced

• 1 teaspoon cumin

• 1/4 teaspoon smoked paprika

• 15-ounce can lentils, drained

• 2 1/4 cups chicken broth

• Zest and juice of ½ lemon

• Salt and ground pepper, to taste

In a large saucepan over medium, heat the oil. Add the onion, tomatoes and garlic, then sauté until the onions are soft, about 6 minutes. Add the cumin and paprika, then cook for another minute, stirring constantly.

Add the lentils and chicken broth, then bring to a simmer. Cook for 10 minutes.

Transfer the soup to a blender, in batches if necessary, and puree until smooth. Return the soup to the saucepan, then stir in the lemon zest and juice. Season with salt and pepper, then return to a simmer. Ladle into serving bowls and drizzle olive oil over each serving. Makes 4 servings.

Per serving (values are rounded to the nearest whole number): 166 calories (66 calories from fat) 7 g fat (1 g saturated, 0 trans fats), 0 cholesterol, 17 g carbohydrate, 8 g protein, 5 g fiber, 743 mg sodium.

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