Red Lentil Soup

As created by Melissa Clark at the New York Times

Yield: 4 servings

Ingredients

•       3 tablespoons olive oil, plus more for drizzling

•       1 large onion, chopped

•       2 garlic cloves, minced

•       1 tablespoon tomato paste

•       1 teaspoon ground cumin

•       Salt and black pepper

•       Pinch of chili powder or ground cayenne, plus more to taste

•       1 quart chicken or vegetable broth

•       1 cup red lentils

•       1 large carrot, peeled and diced (can add 2 or 3 if preferred)

•       Juice of ½ lemon, more to taste

•       3 tablespoons chopped fresh cilantro

Preparation

1. Sauté the aromatics

Heat 3 tablespoons olive oil in a large pot over high heat until hot and shimmering. Add the onion and garlic and sauté until golden, about 4 minutes.

2. Bloom the spices

Stir in the tomato paste, cumin, ¼ teaspoon each salt and black pepper, and the chili powder. Sauté for 2 minutes longer.

3. Simmer the soup

Add the broth, 2 cups water, lentils, and carrot. Bring to a simmer, then partly cover the pot and reduce heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add salt if needed.

4. Purée half the soup

Using an immersion blender, purée half the soup. The soup should remain somewhat chunky.

5. Finish and serve

Reheat if necessary, then stir in the lemon juice and cilantro. Serve drizzled with good olive oil and a light dusting of chili powder, if desired.

Notes: Adjust chili powder and lemon to taste. Swap vegetable broth to make this fully plant-based. Can add spinach or other greens after step 4. Can add chopped potato or parsnip in step 3.