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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!! Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
2 cloves garlic, minced |
1 tablespoon tomato paste |
1 teaspoon ground cumin |
1/4 teaspoon kosher salt, or to taste |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon chili powder, or to taste |
1 (32 ounce) carton chicken 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 chicken 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. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4. 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.
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