RED LENTIL SOUP

(2008 The New York Times Company)

INGREDIENTS:

3 T. olive oil 

1 large onion, chopped 

2 garlic cloves, minced 

1 T. tomato paste 

1 t. ground cumin 

¼ t. ground black pepper 

¼ t. salt, more to taste 

1 q. chicken/vegetable broth 

1 c. red lentils 

1 large carrot, sliced

Juice of ½ lemon 

DIRECTIONS:

  1. In a large pot, heat oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 

  2. Stir in tomato paste, cumin, black pepper and salt, and sauté for 2 minutes 

  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 

  4. Using an immersion blender, puree half of the soup, then add it back to the pot. Soup should be somewhat chunky. 

  5. Reheat soup if necessary, then stir in lemon juice.