Categories: gaps, main dish, soup
Ingredients
- 3 T olive oil, more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 T tomato paste
- 1 t ground cumin
- 1/4 t salt, more to taste
- 1/4 t ground black pepper
- Pinch of ground chili powder or cayenne
- 1 quart chicken broth
- 2 c water
- 1 c red lentils
- 1 large carrot, peeled and diced
- Juice of 1/2 lemon, more to taste
- 3 tablespoons chopped fresh cilantro
Directions
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In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
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Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
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Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
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Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.