RED LENTIL SOUP

INGREDIENTS

• 3 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• ¼ tsp kosher salt
• ¼ tsp ground black pepper
• ¼ tsp ground chili powder
• ¼ tsp cayenne or to taste
• 4 cups low sodium chicken or vegetable broth
• 1 cup dried red lentils
• 1 large carrot, peeled and diced
• Juice of ½ lemon, more to taste

DIRECTIONS

1. In a large pot, heat 3 tbsp oil over high heat until hot and shimmering. Add onion and saute until golden, about 4 minutes, and garlic and saute for 1 more minute.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute for 2 minutes longer.
3. Add broth, 1½ 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.
4. Taste and add salt if necessary.
5. Using an immersion or regular blender or a food processor, puree half the soup then add it back to pot (soup should be somewhat chunky).
6. Stir in lemon juice when ready to serve.

Serves 8, 1 cup portions

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