- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ cup dried red lentils
- 1 tablespoon tomato paste
- 4 cups chicken or vegetable stock (or water)
- 1 tablespoon fresh chopped cilantro leaves
- 1 tablespoon lemon juice
Heat oil in large Dutch oven, or heavy lidded saucepan over medium heat until shimmering. Saute onion and carrot, stirring occasionally, until soft, about 5 minutes. Add garlic, cumin, ground ginger, and salt and continue to sauté until very fragrant, about 2 minutes. Add lentils, tomato paste, and stock.
- Bring to a simmer, then cook, partially covered until the lentils are tender, about 20 minutes. Stir in half cilantro and lemon juice. Taste for seasoning.
- Spoon soup into bowls, and garnish with remaining cilantro. Serve with crusty bread.
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