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.  

Add:

• 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.  

Use:

• an immersion blender and puree half or all of the soup.  

Reheat:

• soup if necessary, add lemon juice and sprinkle with cilantro when serving.