Red Lentil Soup

Nutrition Notes

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

Preparation

1. 1

   Step 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.

2. 2

   Step 2

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

3. 3

   Step 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.

4. 4

   Step 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. 5

   Step 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.

6. Bon appetit!