Red Lentil Soup

Ingredients:

4 Tbsp. olive oil

2 large onions, chopped
4 garlic cloves, minced or pressed
2 Tbsp. tomato paste
2 tsp. ground cumin
½ tsp. salt, or more to taste
A few grinds of freshly ground black pepper
Pinch of cayenne or red pepper flakes
2 quarts chicken or vegetable broth
2 cups red lentils, picked through for stones and debris
2 large carrots, peeled and diced
1 or 2 tbsp of lemon juice (start with one and add after tasting)
1/3 cup chopped fresh cilantro

In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic.  Cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne or red pepper flakes, and cook for 2 minutes longer. Add the broth, 2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, about 30 minutes.  Using a blender, puree about half of the soup. It should still be somewhat chunky. Reheat, then stir in the lemon juice and cilantro. 

I served our soup with toasted baguette and nothing more.  It's very filling and delicious!  And the whole family LOVED it!

recipe slightly adapted from In the Kitchen with a Good Appetite