Elevate your staple Lentil Soup for a fun and new zesty spin!
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 large carrot, peeled and diced
2 stalks celery, diced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
½ teaspoon ground chile powder or cayenne
1 – 15 ounce can diced tomatoes
1 tablespoon tomato paste
1 ½ quart chicken or vegetable broth
1 cup red lentils, rinsed and drained
Juice of 1/2 lemon or lime, more to taste
3 tablespoons chopped fresh cilantro
In a large soup pot, heat olive oil, add onion, sauté until soft, add garlic and 1/2 teaspoon salt, cumin, coriander, and chili powder. Stir together for about a minute, until the garlic is fragrant. Add diced tomatoes with their juice and tomato paste. Bring to a simmer and cook for 10 minutes, until the tomatoes have cooked down slightly.
Add lentils and chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Add black pepper to taste, and/or a pinch of cayenne if you want more spice. Stir in lemon or lime juice.
You can puree with an immersion blender or just enjoy as is. You can add a dollop of yogurt and a generous sprinkling of chopped cilantro when you serve in bowls.
