Red Lentil Soup
, Serves 4
A chunky, cumin-spiced red lentil soup, half puréed and finished with lemon and cilantro.
| 3 tablespoons olive oil (for the pot) | Sauté onion & garlic, 4 min | Stir in spices & paste, 2 min | Add liquids, lentils & carrot | Simmer partly covered, 30 min | Purée half, return to pot | Stir in lemon & cilantro | Serve drizzled with oil |
| 1 large onion, chopped | |||||||
| 2 garlic cloves, minced | |||||||
| 1 tablespoon tomato paste | |||||||
| 1 teaspoon ground cumin | |||||||
| 1/4 teaspoon salt, plus more to taste | |||||||
| 1/4 teaspoon black pepper | |||||||
| Pinch of chili powder or cayenne, plus more to taste | |||||||
| 1 quart / 950 ml chicken or vegetable broth | |||||||
| 475 ml water | |||||||
| 190 g red lentils | |||||||
| 1 large carrot, peeled and diced | |||||||
| Juice of 1/2 lemon, more to taste | |||||||
| 3 tablespoons chopped fresh cilantro | |||||||
| Good olive oil, for drizzling |
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