Red Lentil Soup with Lemon

The is a great soup recipe that begins as a basic lentil soup recipe and allows you to add North African and Middle Eastern spices to add variety. Feel free to add rice to the dish for added body and texture.

Prep time: 10 minutes
Cooking time: 45 minutes
Serves 4

Ingredients

3 tablespoons California olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
6 cups water, bone broth, chicken, or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro

Instructions

1.    In a large stock pot add the olive oil, onion, garlic and sauté over medium high heat until golden

2.    Add tomato paste salt, pepper, and sauté 3 minutes until a glaze forms in the pot.

3.    Add broth, lentils and carrots, bring to boil and then reduce heat to simmer.

4.    Cover pot and simmer for 30 minutes

5.    Blend with an immersion blender or counter top blender (optional)

6.    Taste and adjust seasoning to your liking

7.    Add lemon juice and cilantro, stir to combine

8.    Enjoy

Make it your own:

1 teaspoon ground cumin, step 2

Add a pinch of chile powder or cayenne, more to taste. Step 2

Add ¼ teaspoon or more dried red pepper flakes, step 2

Add 1 teaspoon coriander, step 2

Add 1 tablespoon sweet paprika, step 2

Add one pound of sweet potato, peeled and cut into ½ inch pieces, step 3

Substitute brown lentils instead of red lentils and increase cooking time by 15-20 minutes, step 3

Add a small bag of baby kale or spinach, step 3

Drizzle bowls with some fine California Olive Oil