WHY THIS RECIPE WORKS
This is a simple but delicious soup and can be made in an hour! The combination of the onions, garlic, tomato paste, cumin, and a pinch of cayenne make it. And, a nice squeeze of lemon adds a little acid and freshness.
Yield 4 servings
INGREDIENTS:
3 tablespoons butter
1 large sweet onion, minced
? teaspoon kosher salt
2 or 3 cloves of garlic, minced
1.5 tablespoon tomato paste
1 teaspoon ground cumin
? teaspoon black pepper
Pinch ground cayenne
1 ? quarts chicken or vegetable stock
1 large carrot, peeled and diced
1 cup red lentils
Fresh lemon juice to taste
Cilantro, chopped – optional
INSTRUCTIONS:
- In a large Dutch oven, over medium high melt butter. Add onion and cook until translucent, about 3 or 4 minutes
- Add garlic and cook 1 minute
- Add tomato paste, cumin, pepper, cayenne, combine and allow to bloom for 2 minutes
- Add stock, carrot, and lentils. Bring up to a simmer and then reduce to low. Cook partially covered for 30 minutes or until lentils are tender
- Using an immersion blender partially puree, but the soup should be somewhat chunky
- Serve soup with a squeeze of lemon juice
- Optional cilantro