Red Lentil Soup with Lemon

Yields 4 servings

 

You need:

3 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon pepper

pinch of ground chili powder or cayenne

4 cups chicken or vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

juice of ½ lemon, more to taste

(chopped fresh cilantro)

 

 

1. In a large pot, heat three tablespoons oil over high heat until hot. Add onion and garlic and saute for about four minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne and saute for 2 minutes more.
3. 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. Add salt if necessary
4. Using an immersion or regular blender or food processor, puree half the soup, then add back to pot. (I pureed the crap out of mine).
5. Reheat if necessary and add in lemon and cilantro. (I didn’t do that cilantro thing)

 

 

This has a nice flavour!

 

From New York Times cooking via my friend Susan Beal