Ingredients
Method
- Heat three tablespoons of oil in a large pot over high heat until shimmering. Add the onion and garlic and sauté until golden, about four minutes.
- Add tomato paste, cumin, 1/4 teaspoon each of salt and black pepper, and the chili powder. Sauté for an additional 2 minutes.
- Pour in the broth, 2 cups of water, lentils, and carrot. Bring to a simmer. Partially cover the pot, reduce heat to medium-low, and simmer until the lentils are soft, approximately 30 minutes. Taste and season with salt as needed.
- Purée half the soup with an immersion blender, regular blender, or food processor. Return it to the pot, leaving the soup somewhat chunky.
- Reheat the soup if needed. Stir in the lemon juice and cilantro. Serve drizzled with good olive oil and lightly dusted with chili powder, if desired.
Nutrition
Notes
Ingredient Swap: I love using sweet potatoes instead of carrots when I have them on hand, they add a lovely sweetness that balances the spices perfectly.
Storage Tip: This soup thickens beautifully overnight in the fridge.
When reheating, I just add a splash of water or broth to loosen it back up to my preferred consistency.
Make-
Ahead Advice: You can cook the soup completely a day ahead, but wait to add the lemon juice and cilantro until you're ready to serve.
That fresh, bright finish makes all the difference.
Common Mistake: Don't skip sautéing the tomato paste and spices with the onions.
I learned early on that this quick step, called "blooming," deepens the flavor of the whole pot in a way you just can't get otherwise.
Serving Suggestion: A dollop of plain yogurt or a sprinkle of crumbled feta on top is my favorite way to serve this.
The cool, creamy contrast is fantastic.
Equipment Note: If you don't have an immersion blender, just use a regular blender but be very careful with the hot soup.
I always remove the center cap from the lid and cover it with a folded kitchen towel to let the steam escape safely.
Personal Touch: I sometimes stir in a big handful of fresh spinach right at the end, just until it wilts.
It's an easy way to add more greens, and my kids never seem to mind.