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