Red Lentil Soup with Lemon

Menu:
Red Lentil Soup with Lemon || Bliss Blog
Arugula Salad with Roasted Red Pepper and Parmesan Cheese

Red Lentil Soup with Lemon

4 tablespoons olive oil, plus additional good oil for drizzling
2 large onions, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
1/2 teaspoon kosher salt, plus additional to taste
1/2 teaspoon freshly ground black pepper
Pinch ground chili powder or cayenne, plus additional to taste
2 quarts chicken or vegetable broth
2 cups red lentils
2 large carrots, peeled and diced
Juice of 1 lemon, or more to taste
1/3 cup chopped fresh cilantro, mint, or parsley (NOTE: We used cilantro and I think it was perfect)

In a large pot, heat the oil over high heat until hot and shimmering. Add the onions and garlic and saute until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and chili powder or cayenne, and saute for 2 minutes longer. Add the broth, 2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and turn the heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add more salt if necessary. Using an emersion or regular blender or a food processor, puree half of the soup (it should be somewhat chunky, not smooth). Reheat the soup if necessary, then stir in the lemon juice and cilantro, mint, or parsley. Serve the soup drizzled with good olive oil and dusted very lightly with chili powder or cayenne, if desired.

Source: In the Kitchen with a Good Appetite Cookbook