Red Lentil Soup

• 3 Tbsp olive oil
• 1 Lg onion
• 2 garlic gloves
• 1 Tbsp tomato paste
• 1 tsp ground cumin
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• Pinch of ground chili powder or cayenne, more to taste
• 1 Qt chicken or vegetable broth
• 1 cup red lentils (white lentils work well also)
• 1 large carrot, peeled and diced
• Juice of 1/2 lemon, more to taste
• 3 Tbsp fresh chopped cilantro

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

olive oil, onion, garlic, tomato, ground cumin, kosher salt, ground black pepper, ground chili, chicken, red lentils, carrot, lemon, cilantro

Taken from www.epicurious.com/recipes/member/views/red-lentil-soup-1258554 (may not work)