A revelatory dish that takes less than an hour to make! A hit of lemon juice adds an up note that offsets the deep cumin and chile flavours.
Serves: 4 people
Time: 45 min
- 3 tbsp of extra virgin olive oil, more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- ¼ tsp salt, more to taste
- ¼ tsp ground black pepper
- pinch of ground chile powder or cayenne, more to taste
- 900 ml chicken or vegetable broth
- 400 ml of water
- 1 cup (200 g) red lentils
- 2 large carrot, peeled and diced
- juice of ½ lemon, more to taste
- 3 tablespoons chopped fresh coriander
- Over medium-high heat, heat 3 tbsp of olive oil.
- Add onion and garlic. Sauté for 3-5 mins until translucent.
- Stir in tomato paste, cumin, salt, black pepper and chilli powder or cayenne, and sauté for another 2 minutes.
- Add broth, 2 cups water, lentils and carrot.
- Bring to a simmer, then partially cover the pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
- Taste and add salt if necessary.
- Use a hand mixer to purée the soup.
- Serve soup with fresh lemon juice (squeeze according to your taste) and coriander.
- Serve soup drizzled with good olive oil and dusted lightly with chilli powder if desired.