Red Lentil Soup With Lemon
"Original Recipe from NY Times Cooking, with my twist"
Serves 4 | Prep Time 10 mins | Cook Time 35 minWhy I Love This Recipe
Healthy yummy weeknight soup for the colder months!
Ingredients You'll Need
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
1 tsp cayenne pepper
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Directions
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky
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
Pairs Well With
Toasted fresh bread
