Red Lentil Soup

This soup is so yummy! It's also very quick and easy to make. The lemon and fresh herbs give it such a wonderful fresh taste, I could eat this year round. The picture doesn't do this soup justice, because it's pretty hard to take a sexy picture of lentil soup.

Red Lentil Soup

Ingredients:

• 2 Tbsp. Olive Oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 Tbsp. tomato paste
• 1 tsp. ground cumin
• 1/4 tsp. ground cayenne pepper [1]
• 1/2 tsp. salt (or to taste)
• 1/2 tsp. ground black pepper (or to taste)
• 6 cups vegetable stock [2]
• 1 1/4 cup red lentils [3]
• 1 cup peeled and diced carrots
• 1 1/2 Tbsp. of fresh lemon juice
• Chopped fresh cilantro and/or parsley

Instructions:

• Add oil to bottom of large pot and heat on high until hot.
• Add onion and garlic, saute until golden brown.
• Add tomato paste and spices, stir and saute for 2-3 minutes.
• Add broth, lentils and carrot. Bring to a boil and simmer, partially covered on low for 30-40 minutes.
• Using a blender, puree the about soup and add back to pot. You can also use an immersion blender. You want to soup to have some chunks.
• Stir in lemon juice.
• Ladle into serving bowls and garnish generously with fresh herbs.

Notes:

1. Can substitute chili powder
2. You can also use 6 cups of water and bullion. If you prefer, chicken stock can also be substituted.
3. The lentils will loose their redness as they cook