Red Lentil Soup with Lemon


  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Kosher salt, more to taste
  • 1/4 teaspoon ground black pepper
  • Pinch of gorund chili powder or cayenne, more to taste
  • 1 quart chicken or vegetable broth
  • 2 cups of water
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh cilantro

Cooking Instructions

Step 1: In a large pot, heat 3 tablespoons olive oil over high heat until hot and shimmering.  Add onion and garlic, and saute until golden, about 4 minutes.

Step 2: Stir in tomato paste, cumin, salt, black pepper, and chili powder or cayenne, and saute for 2 minutes longer.

Step 3: Add broth, 2 cups of water, lentils, and carrot.  Bring to a simmer, then partially 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, puree half of the soup then add it back to the pot.  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.


via NYT Cooking