Red Lentil Soup

I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  teaspoons  grated fresh ginger
• 1 1⁄2 teaspoons ground cumin
• 1  medium red onion, peeled and chopped
• 3  medium carrots, peeled and chopped
• 3⁄4 cup split red lentils
• 5  cups low sodium chicken broth or 5  cups vegetable broth
• 1⁄2 fresh lemon (optional)

Directions

1. Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
2. Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
3. Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
4. Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
5. Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
6. Note: A spoonful of plain yogurt is a nice addition.