Recipes
Red Lentil Soup
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.
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