Red Lentil Soup

• 1 tablespoon olive oil
• 2 teaspoons grated fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 medium red onion, peeled and chopped
• 3 medium carrots, peeled and chopped
• 3/4 cup split red lentils
• 5 cups low sodium chicken broth or 5 cups vegetable broth
• 1/2 fresh lemon (optional)

1. Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
2. Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
3. Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
4. Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
5. Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
6. Note: A spoonful of plain yogurt is a nice addition.

olive oil, ginger, ground cumin, red onion, carrots, split red lentils, chicken broth, lemon

Taken from www.food.com/recipe/red-lentil-soup-360679 (may not work)