Red Lentil Soup With Lemon

Name: Red Lentil Soup With Lemon
Yield: 4
Ingredients: 3 tablespoons olive oil, more for drizzling; 1 large onion, chopped; 2 garlic cloves, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1/4 teaspoon kosher salt, more to taste; 1/4 teaspoon ground black pepper; Pinch of ground chile powder or cayenne, more to taste; 1 quart chicken or vegetable broth; 2 cups water; 1 cup red lentils; 1 large carrot, peeled and diced; Juice of 1/2 lemon, more to taste; 3 tablespoons chopped fresh cilantro

Red Lentil Soup With Lemon was pinched from <a href="http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon" target="_blank">cooking.nytimes.com.</a>

"This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors. Featured in: A Lentil Soup To Make You Stop, Taste And Savor...."

INGREDIENTS

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3 tablespoons olive oil, more for drizzling

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1 large onion, chopped

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2 garlic cloves, minced

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1 tablespoon tomato paste

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1 teaspoon ground cumin

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1/4 teaspoon kosher salt, more to taste

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1/4 teaspoon ground black pepper

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Pinch of ground chile powder or cayenne, more to taste

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1 quart chicken or vegetable broth

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2 cups water

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1 cup red lentils

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1 large carrot, peeled and diced

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Juice of 1/2 lemon, more to taste

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3 tablespoons chopped fresh cilantro

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