Red Lentil Soup with Lemon
B M
ingredients
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1 heaping tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of ground chili powder
- 1 quart vegetable broth
- 1 heaping cup red lentils
- 2 carrots, peeled and diced
- Juice of 1/2 lemon
directions
- 1
1. In a large pot, heat the oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- 2
2. Stir in tomato paste, cumin, salt, black pepper and chili powder, and sauté for 2 minutes longer.
- 3
3. Add broth, 2 cups water, lentils and carrots. 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 more salt if necessary.
- 4
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- 5
5. Reheat soup if necessary, then stir in lemon juice.
Source: Melissa Clark, New York Times
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