Red Lentil Soup

February 6, 2017 Brigitte Griffin Recipe

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon chili powder, or to taste

 

  • 1 (32 ounce) carton vegetable broth (or use your own home-made broth)
  • 1 cup red lentils
  • 1 large carrot, diced
  • 2 tablespoons lemon juice, or to taste
  • 3 tablespoons chopped fresh cilantro
  • 4 teaspoons extra-virgin olive oil for drizzling
  • 1 pinch chili powder

Directions

  1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
  2. Stir in the vegetable broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
  3. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve

Mary Memmott

Soup


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