Quick and easy - very tasty payoff for minimal preparation. I've made this soup numerous times and even my kids love it! It was adapted from The New York Times and presented as "Recipe of the Week" in the news magazine The Week. The best part about this recipe is I've never had to adjust the seasonings (although you might want to reduce the cayenne if your family is sensitive to spicy food). Enjoy!
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1⁄4 teaspoon kosher salt, more to taste
- 1⁄4 teaspoon ground black pepper
- 1 pinch ground chili powder (to taste) or 1 pinch cayenne (to taste)
- 1 quart chicken broth or 1 quart vegetable broth
- 2 cups water
- 1 cup red lentil
- 1 large carrot, peeled and diced
- 1⁄2 lemon, juice of (more to taste)
- 3 tablespoons chopped fresh cilantro
- In a large pot, heat oil over high heat until hot
- Add onion and garlic and saute until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
- Add broth, water, lentils, and carrots.
- Bring to a simmer, partially cover pot
- Simmer at medium-low until lentils are soft, about 30 minutes.
- Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
- Stir in lemon juice and cilantro, reheat if necessary before serving.