Lentil Soup

Rated:

Prep Time: 35 Minutes

Ready In: 1 Hour 15 Minutes

Submitted By: Jodi

Cook Time: 40 Minutes

Servings: 4

"This soup 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

1/4 teaspoon kosher salt, or to

taste

1/4 teaspoon freshly ground black

pepper

1/8 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

Directions:

1.	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.
2.	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.
3.	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.
4.	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.

Not bad, could use more "oompf", perhaps more garlic or add some raw in later in the process. Perhaps a bit less chili as well

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