Easy Lentil Soup with Lemon

Materials:

1 teaspoon ground cumin
1 large yellow onion, chopped
1/4 teaspoon ground black pepper
1 1/2 tablespoons tomato paste
1 large carrot, peeled and diced
1/4 teaspoon kosher salt, more to taste
3 tablespoons chopped fresh cilantro
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable stock (vegetable to keep the soup vegan)
1 cup red lentils
Juice of 1/2 lemon, more to taste
3 tablespoons olive oil, more for drizzling
Aleppo pepper (for dusting the soup)
2 garlic cloves, minced

Lentil Soup with Lemon

How To Make:

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for another 2 minutes.
Add broth, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to low. Simmer until lentils are soft, about 30 minutes. Taste and season with salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with Aleppo pepper if desired.

Serves 6 to 8

Comments

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