I’ve been so busy lately that I haven’t had the time to blog in over a week! Finally today, I had the time to try this healthy and delicious red lentil soup. It contains my favorite spices, cumin and chili powder; and my favorite herb, cilantro. This recipe is by Melissa Clark, New York Times Cooking. It can be made with either chicken or vegetable broth. When I make this soup again, I will be cooking adding more lentils, since I prefer a thicker soup. This is incredibly easy to make and a very tasty to enjoy!
- 2 tablespoons organic extra-virgin olive oil
- 1 large onion (about 1½ cups), chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Pinch of ground chili powder
- 1 (48 ounce) package of organic chicken broth
- 2 cups water
- 1 cup red lentils
- 1 large organic carrot, peeled and diced
- Juice of ½ lemon, more to taste
- 3 tablespoons chopped fresh cilantro
- Using a large pot, heat oil over medium-high heat. Add onion and garlic and sauté for about 4 minutes, until golden.
- Add tomato paste, cumin, salt, pepper and chili powder and cook for 2 minutes longer.
- Pour in broth and water. Add lentils and carrot. Bring to a boil and simmer for about 30 minutes, until lentils are soft. If needed, add more salt and pepper to taste.
- Using a regular blender or immersion blender, purée half the soup, then put it back into pot.
- If necessary, reheat soup. Add lemon and cilantro. Serve immediately. 4 servings.