Red Lentil Soup

3 tbsp extra virgin olive oil

1 large onion, chopped

2 garlic cloves, minced

1 tbsp tomato paste

1 tsp ground cumin

¼ tsp sea salt

½ tsp freshly ground black pepper pinch of ground chili powder or cayenne, or to taste 

1 qt chicken or veggie broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of ½ lemon, or more to taste 4 tbsp chopped fresh cilantro, or more to taste

In a large pot, heat 3 tbsp olive oil over medium heat until hot and shimmering. Add onion and simmer until clear, about 4 minutes. Add garlic and cook another minute. Stir in tomato paste, cumin, salt, pepper, and chili powder (or cayenne), and sauté for 2 minutes longer. Add broth, water, lentils, and carrot. Bring to a simmer, then partially cover pot, and turn heat to medium-low. Simmer until lentils are tender, about 30 minutes.

Taste and add salt if necessary.

Puree half of the soup in a blender or food processor, then add it back to the pot. Soup should be somewhat chunky.  Then stir in lemon juice and cilantro. Dust lightly with chili powder if desired.

Serves 4.