- 3 tablespoons olive oil, more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- salt, pepper, cayenne or chili powder to taste
- 1 quart chicken or vegetable broth
- 2 cups water
- 1 cup red lentils
- 1 large carrot, peeled and diced
Recipe adapted from cooking.nytimes.com
- In a large pot, heat 3 tablespoons oil over high heat and add onion and garlic, and sauté until golden, about 4 minute.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- 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.
- Purée half the soup in a blender, then add it back to pot. Soup should be somewhat chunky.
Mary-Beth says: “Red lentils are complex carbohydrates (help keep you full longer), packed with fiber, protein and have zero saturated fat. A nutrient dense, delicious meal!”