Red Lentil Soup
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp cumin
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 pinch cayenne pepper
- 4 c chicken or veggie stock
- 1 c red lentils
- 1 carrot peeled and chopped
- 1 lemon juiced
- 3 tbsp cilantro chopped
Instructions
- Add 3 tbsp olive oil in a large dutch oven or soup pot over medium-high heat until shimmering.
- Add onion and garlic and sauté until golden, about 3-4 minutes. Adjust the heat level if the onion and garlic are getting too dark.
- Stir in tomato paste, cumin, salt, black pepper, and cayenne, and sauté for 2 minutes longer.
- Add the broth, 2 cups of water, lentils, and carrots. Bring contents to a simmer, then cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
- Using an immersion blender, regular blender, or food processor, pureé half the soup, then add back to the pot. Soup should be somewhat chunky,
- Reheat soup if necessary, then stir in the lemon juice and cilantro. Serve soup drizzled with some olive oil and a dusting of chili powder (optional).
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