Red Lentil Soup With Lemon

By MelanieAnn

Ingredients

• 3 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/4 tsp kosher salt, more to taste
• 1/4 tsp ground black pepper
• pinch of ground chili powder or cayenne, more to taste
• 6 cups chicken or vegetable both
• 1 cup red lentils
• 1 large carrot, peeled and diced
• Juice of 1/2 lemon, more to taste
• 3 tbsp chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

1. In a large pot, heat oil over high heat until hot and shimmering. Add onion and garlic and sauté until golden, about 4 minutes.

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

3. Add broth, 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. Taste and add salt if necessary.

5. Using an immersion or regular blender or food processor, puree half the soup then add it back to the pot. The soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro.