Red Lentil Soup

 Red Lentil Soup

from Ellen's kitchen, with thanks to the New York Times

Note:  This recipe makes 2.5 servings as an entry and is super easy to make.  I recommend doubling or tripling the recipe!

Ingredients (for 2.5 servings):
  • 3 tbs olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbs tomato paste
  • 1 tsp cumin
  • 1/4 tsp salt (I added a lot more, to taste, after pureeing)
  • 1/4 tsp black pepper
  • pinch of chili powder or cayenne pepper, to taste, if desired
  • 1 quart chicken or vegetable broth
  • 1 carrot, peeled and chopped
  • 1 cup red lentils
  • juice of 1/2 lemon, to taste
  • 3 tbs chopped fresh cilantro
In large pot:
  • heat olive oil over high heat until shimmering.  Add onion and garlic and saute until golden, about 4 minutes.
Stir in:
  • tomato paste, cumin, salt, chili powder, and pepper, and stir for 2 minutes.  
  • broth, water, lentils, and carrot.  Bring to a simmer, partly cover the pot, and turn heat to medium-low.  Simmer until lentils are soft, about 30 minutes.  Taste and salt if necessary.  
  • an immersion blender and puree half or all of the soup.  
  • soup if necessary, add lemon juice and sprinkle with cilantro when serving.  


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