- 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
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