Collected by Debra Stoleroff

This soup is simple, easy and so tasty!!

Yield: 4 servings

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon tomato paste or 15 oz can of diced tomatoes
• 1 teaspoon ground cumin
• Salt and black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cayenne, plus more to taste
• 1 quart chicken or vegetable broth
• 1 1/2 cup red lentils
• 3 large carrots, peeled and diced
• Juice of 1/2 lemon, more to taste
• 3 tablespoons chopped fresh cilantro

Preparation

1. In a large pot, heat olive oil. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste or diced tomatoes, cumin, 1/4 teaspoon each salt, black pepper, chili powder and cayenne. Sauté for 2 minutes longer.
3. Add broth, lentils and carrot. Bring to a simmer, then partly cover the pot and turn heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. If you want a smoother soup purée half the soup, then add it back to the pot. Skip this step for a chunkier soup.
5. Reheat the  soup if necessary, then stir in lemon juice and cilantro.

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