Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!
Ingredients
- olive oil: 3 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- tomato paste: 1 Tbsp
- ground cumin: 1 tsp
- kosher salt: 0.25 tsp (to taste)
- black pepper: 0.25 tsp (freshly ground)
- chili powder: 0.125 tsp (to taste)
- carton chicken broth: 1 piece (32 ounce)
- red lentils: 1 cup
- carrot: 1 piece (diced)
- lemon juice: 2 Tbsp (to taste)
- fresh cilantro: 3 Tbsp (chopped)
- extra-virgin olive oil for drizzling: 4 tsp
- pinch chili powder: 1 piece
Metric Conversion
Stages of cooking
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Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
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Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
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Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
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Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.
