4 Servings 30 min Cook
3 Tbsp Olive Oil
1 Large Onions
2 Cloves, minced Garlic
1 Tbsp Tomato Paste
1 Tsp, ground Cumin
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Cayenne Pepper
4 Cup Chicken Broth
2 Cup Water
1 Cup Lentils
1 Large (7-1/4" to 8-/1/2" long) Carrots
1/2 Lemon yields Lemon Juice
1 Tbsp Honey
3 Tablespoon Cilantro
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering.
Add onion and garlic, and sauté until golden, about 4 minutes.
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.
Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot.
Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice, honey, and cilantro.
Serve soup hot.
