3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 to 1/2 teaspoon chili powder
1 quart chicken or vegetable broth
1 cup red lentils
8 baby carrots, diced
2 tablespoons lemon juice
Step 1
In a large pot, heat 3 tablespoons oil over medium high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Step 2
Stir in tomato paste, cumin, and chili powder, and sauté for 2 minutes longer.
Step 3
Add broth, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Step 4
Using an immersion blender, blend the soup to desired smoothness, leaving some of it chunky, if desired. Stir in the lemon juice and serve.