Red Lentil Soup

Ingredients

Ingredients

• 3 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• salt and black pepper
• pinch chili powder or ground cayenne
• 4 cups chicken or vegetable broth
• 1 cup red lentils
• 1 large carrot, peeled and diced
• 1/2 lemon
• 3 tbsp chopped fresh cilantro

Instructions

1. In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, 1/4 teaspoon each salt and black pepper and the chili powder, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.