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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from a recipe by Jodi . Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
1 tablespoon tomato paste |
1 teaspoon ground cumin |
1/4 teaspoon kosher salt, to taste |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon chili powder, to taste |
4 cups chicken broth |
1 cup red lentils or 1 cup green lentils or 1 cup brown lentils |
1 large carrot, diced |
2 tablespoons lemon juice, to taste |
3 tablespoons chopped fresh parsley |
3 teaspoons extra virgin olive oil, for drizzling |
6 pinches chili powder |
Directions:
1. Heat oil in a heavy-bottomed pot. Saute onion until soft and golden-brown, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add cumin, salt, pepper, and 1/8 tsp chili powder. Saute until the spices are fragrant, 2-3 minutes. Add tomato paste and saute until it begins to brown slightly, 2-3 minutes.
2. Stir in chicken broth, lentils and carrot. Bring to a boil, reduce to a simmer, cover and cook 30 minutes or until lentils are soft.
3. Remove 2 cups of soup and set aside. Puree the remainder in a blender or with an immersion blender. Return the reserved soup to the pot. Stir in lemon juice and parsley. Drizzle each bowl with 1/2 tsp olive oil and sprinkle with a small pinch of chili powder before serving.
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