Lemony Red Lentil Carrot Soup
Red lentils are perfect for weeknights or whenever you’re in a hurry to get dinner on the table. Because red lentils are processed, de-husked, and split before packaging, they cook quicker than most varieties of legumes. Also note that while they’re a shade of deep red in the package, the color changes as they cook, fading into a golden yellow.
- Serves
- 6
Directions
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In a large pot, heat 2 tablespoons oil over medium heat until shimmering.
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Sauté onion until soft, about 2 minutes. Add garlic and cook an additional 30-45 seconds. Do not let it burn.
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Stir in tomato paste, cumin, salt, black pepper and cayenne, then sauté for 1 minute longer to bloom the aromatics.
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Add broth, water, lentils and carrots.
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Bring to a simmer, then cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and adjust 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 slightly brothy with smaller chunks of lentils and carrots. Reheat as needed. Stir in lemon juice.
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Serve soup drizzled with good olive oil and optional dusting of chili powder.
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Garnish with cilantro.
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Roasted Sweet Potato and Vegetable Bisque
From Shawnie's class “Autumn Soups”
