Description
Includes chicken broth, carrot, onion, some spices, and a splash of lemon. Flexible and very delicious!!
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon chili powder, or to taste
- 1 (32 ounce) carton chicken broth
- 1 cup red lentils
- 1 large carrot, diced
- 2 tablespoons lemon juice, or to taste
- 3 tablespoons chopped fresh cilantro
- 4 teaspoons extra-virgin olive oil for drizzling
- 1 pinch chili powder
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 35 mins
Cook Time: 40 mins
Total Time: 1 hr 15 mins
Servings: 4