Ingredients
- 3 tablespoons olive oil, plus more for drizzling
- 1 large onion, small dice
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper
- Pinch of ground cayenne
- 2 quarts chicken or vegetable broth
- 1 ½ cup red lentils
- 3 large carrots, small dice
- 1-2 small potatoes, small dice
- Zest of one lemon
- Juice of ½ lemon
- 3 tablespoons chopped fresh cilantro
Cooking Instructions
1. In a large pot, heat oil over high heat and add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder, and sauté for 2 minutes longer.
3. Add broth, lentils, potato and carrot. Bring to a simmer, then simmer on medium-low, partly covered until lentils and vegetables are soft, about 1 hour. Add more salt to taste.
4. Using an immersion or regular blender or a food processor, purée half the soup, then add it back to the pot.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and enjoy.
