Red Lentil Soup

from Ellen's kitchen, with thanks to NYT recipes

4 servings

Ingredients:

• 3 tbs olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tbs tomato paste
• 1 tsp ground cumin
• salt and pepper
• pinch of chili powder or cayenne, plus more to taste
• 1 quart vegetable or chicken broth
• 1 cup red lentils
• 1 large carrot, peeled and sliced
• juice 1/2 lemon, more to taste
• 3 tbs chopped fresh cilantro

In:

• large pot, heat 3 tbs oil over high until hot and simmering.  Add onion and garlic, and saute until golden, about 4 minutes.

Stir:

• in tomato paste, cumin, pinch of chili powder, 1/4 tsp each salt and pepper and saute for 2 minutes longer.

Add:

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

Using:

• immersion blender, puree half the soup.  The soup should be somewhat chunky.

Reheat:

• soup if necessary, then stir in lemon juice and cilantro.