Less than an hour start to finish!
INGREDIENTS
3 Tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 Tablespoon tomato paste
1 tsp. cumin
1/4 tsp. chili powder
salt and pepper to taste
1 quart chicken or vegetable broth
1 cup dried red lentils
2 carrots, peeled and diced
Juice of 1/2 lemon
INSTRUCTIONS
In large pot, heat olive oil over medium high heat. Add onion and garlic and saute until golden, about 4 minutes. Stir in tomato paste, cumin and chili powder. Cook a few more minutes. Then, add chicken broth, 2 cups water, red lentils and diced carrots. Simmer for 30 minutes until carrots and lentils are soft.
Allow to cool slightly. Remove about 1/2 of the soup and puree with an immersion blender. Return it to the soup in the pot. Warm and add lemon juice just before serving.
This recipe was adapted from The Denver Post, October 23, 2024