Sheesh. This was not the week I planned to have. I was all excited about my new blog schedule, and then this week came along and ruined all of my blogging plans. If only my job didn't get in the way of my blogging! KIDDING.
Nevertheless, it's been a long and stressful week. And nothing soothes my soul after a long a stressful week like soup. Do you feel the same way? If so, you're going to love this week's recipe. Let's talk lentils.
RED LENTIL SOUP WITH LEMON
3 Tbsps. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
1/4 tsp salt
1/4 tsp ground black pepper
pinch of ground chili powder
1 quart vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
juice of 1/2 lemon
3 Tbsp chopped fresh cilantro (optional)
In a large pot, heat 3 Tbsps olive oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 minutes. Stir in tomato paste, cumin, salt, pepper, and chili powder, and saute for 2 minutes longer. Add broth, water, 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.
Using an immersion or regular blender or a food processor (I use my Magic Bullet!), puree half of the soup then add it back to the pot. Soup should be somewhat chunky. Reheat soup if necessary, then stir in lemon juice and cilantro. You can skip the cilantro, but don't skip the lemon juice! The lemon tastes unbelievable in this soup.
I hope this soup soothes your soul...it works for me!