Red Lentil Soup with Lemon

1. Sauté Onions and Garlic

Begin by heating the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, allowing them to sauté for about 4 minutes until the onions become translucent and fragrant. This step is vital as it builds the flavor base for your soup.

2. Add Spices and Tomato Paste

Next, stir in the tomato paste along with the ground cumin, kosher salt, freshly ground black pepper, and a pinch of chili powder or cayenne. Cook this mixture for about 2 minutes, watching for the tomato paste to darken slightly. This deepens the flavors, creating a rich and aromatic foundation for your soup.

3. Simmer the Soup

Pour in the chicken or vegetable broth, followed by 2 cups of water. Add the red lentils and diced carrots. Bring the mixture to a gentle simmer and let it cook for around 30 minutes, or until the lentils and carrots are soft.

4. Puree the Soup

Once the lentils and carrots are tender, take an immersion blender, regular blender, or food processor and puree about half of the soup. Aim for a consistency that retains some chunkiness, giving the soup a satisfying texture.

5. Finalize and Serve

Finally, reheat the soup gently if necessary. Stir in the fresh lemon juice and chopped herbs of your choice. Taste and adjust the seasoning if needed. Serve the soup hot, with a drizzle of olive oil and a dusting of chili powder for an extra kick. Enjoy this soul-warming bowl of goodness with friends and family!