This truly wonderful soup recipe by Melissa Clark was originally published in the New York Times in the dead of winter. But, for those of us who live in San Francisco, the summer months of June and July are also soup weather (we are rewarded later with a beautiful Fall and a lack snow in the driveway during the actual Winter). Do not under any circumstances leave out the lemon juice at the end, it highlights the flavor of the lentils and spices.
3 tbsp olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
3 tbsp tomato paste
1 tsp ground cumin
1 tsp kosher salt, more to taste
1 tsp ground black pepper
pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
juice of 1 lemon, more to taste
3 tbsp chopped fresh cilantro (or basil)
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute for 2 minutes longer.
3. Add broth, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, puree half the soup then add it back to the pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro (or basil). Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Serves: 4
Prep Time: 15
Cook Time: 30
Total Time: 45
