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Red Lentil Soup

Ingredients

• Yield:
• 4 servings
• 3tablespoons olive oil, plus more for drizzling
• 1large onion, chopped
• 2garlic cloves, minced
• 1tablespoon tomato paste
• 1teaspoon ground cumin
• ¼teaspoon kosher salt (such as Diamond Crystal), plus more to taste
• ¼teaspoon black pepper
• Pinch of chili powder or ground cayenne, plus more to taste
• 1quart chicken or vegetable broth
• 1cup red lentils
• 1large carrot, peeled and diced
• Juice of ½ lemon, more to taste
• 3tablespoons 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.