Ingredients
Method
- Heat three tablespoons of oil in a large pot over high heat until shimmering. Add the onion and garlic and sauté for about four minutes, until golden.
- Add tomato paste, cumin, 1/4 teaspoon each of salt and black pepper, and the chili powder. Sauté for an additional 2 minutes.
- Add two cups of water, broth, lentils, and carrot to the pot. Bring the mixture to a simmer. Partially cover the pot, reduce the heat to medium-low, and simmer until the lentils are tender, 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 lemon juice and cilantro. Serve drizzled with quality olive oil and lightly dusted with chili powder, if desired.
Nutrition
Notes
Ingredient Swap: I love using sweet potato instead of carrot sometimes for a slightly sweeter, heartier soup, and it cooks in the same amount of time.
Storage Secret: This soup thickens beautifully overnight in the fridge.
I always thin it with a splash of broth or water when reheating for the perfect consistency.
Make-
Ahead Tip: You can cook the soup completely, let it cool, and store it for up to 3 days before adding the final lemon juice and cilantro.
Stir those in just before serving to keep their flavors bright.
Common Mistake: Don't skip sautéing the tomato paste and spices with the onions.
I learned this builds a much deeper, richer flavor base that makes the whole soup sing.
Serving Suggestion: A drizzle of good olive oil and a sprinkle of chili powder on top isn't just for looks.
It adds a wonderful layer of fragrance and a little heat that I think really finishes the bowl.
Equipment Note: If you don't have an immersion blender, carefully blend a portion in a regular blender.
I always remove the center lid cap and cover the hole with a folded kitchen towel to let steam escape safely and avoid a soup explosion.
Personal Touch: I sometimes stir in a big handful of fresh spinach right at the end, just until wilted.
It adds a lovely color and makes it feel even more nourishing.