Red Lentil Soup

Ingredients

• 2 garlic cloves, minced
• 1 quart chicken or vegetable broth
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon tomato paste
• 1 large carrot, peeled and diced
• 3 tablespoons olive oil, plus more for drizzling
• 1 cup red lentils
• 1 large onion, chopped
• 1/4 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
• 1 teaspoon ground cumin
• Pinch of chili powder or ground cayenne, plus more to taste
• 1/4 teaspoon black pepper
• Juice of ½ lemon, more to taste

Method

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.4 min timer
2. Stir in tomato paste, cumin, salt, black pepper and chili powder, and sauté for 2 minutes longer.2 min timer
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.30 min timer
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.