Lentil Soup with Lemon

Recipe View In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is softened and golden brown, about 5 minutes. Be careful not to burn the garlic. (5 minutes)

Recipe View Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder. Cook, stirring constantly, until the spices are fragrant and the tomato paste has deepened in color, about 2 minutes. This step is crucial for developing the soup's rich flavor. (2 minutes)

Recipe View Add the chicken broth, rinsed red lentils, and diced carrot to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer gently until the lentils are tender and the carrot is soft, about 30 minutes. Stir occasionally to prevent sticking. (30 minutes)

Recipe View Carefully transfer the soup in batches to a blender, filling it no more than halfway each time. Secure the lid tightly and cover with a kitchen towel to prevent splattering. Pulse a few times to break up the ingredients, then blend until smooth. Alternatively, use an immersion blender to purée the soup directly in the pot. For a more textured soup, purée only about half of it, leaving some chunks. Return the puréed soup to the pot.

Recipe View Stir in the fresh lemon juice and chopped cilantro. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed. The lemon juice should brighten the flavors without making the soup overly tart.

Recipe View To serve, ladle the lentil soup into bowls. Drizzle each serving with a teaspoon of extra-virgin olive oil and sprinkle with a pinch of chili powder and additional chopped cilantro. Serve hot with crusty bread for dipping, if desired.