Red Lentil Soup with Lemon

Ingredients:

  • 2 Tbsp. olive oil, plus additional good oil for drizzling
  • 1 large yellow onions, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • 1 tsp. ground cumin
  • 1/4 tsp. kosher salt, or more to taste
  • A few grinds of freshly ground black pepper
  • Pinch of cayenne or Aleppo pepper, or more to taste
  • 4 cups chicken or vegetable broth
  • 1 cup red lentils, picked through for stones and debris
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, or more to taste
  • 1/4 cup chopped fresh cilantro

In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer. Add the broth, 1 cup water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, 20-30 minutes. Taste, and add more salt if necessary. Using an immersion or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice and cilantro. Serve the soup drizzled with good olive oil and dusted very lightly with cayenne, if desired.

From Orangette

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