Red Lentil Soup

Ingredients

3 tablespoons olive oil, plus more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

¼ teaspoon kosher salt (such as Diamond Crystal), plus more to taste

¼ teaspoon black pepper

Pinch of chili powder or ground cayenne, plus more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of ½ lemon, more to taste

3 tablespoons chopped fresh cilantro

Directions

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.

Step 2

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

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.

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.

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.

Notes

https://cooking.nytimes.com/recipes/1016062-red-lentil-soup?smid=ck-recipe-iOS-share