I knew I had to make this soup as soon as I read Molly’s description of it. “Sings”? A quiet soup that “sings”?! Um, yeah, I want that.
Making this soup really made me happy. It was easy- a handful of pantry staples in a fresh new soup. One pot, one immersion blender, one hour, and done. It’s filling; it looks like fall; and it smells like home.
I enjoyed my first 4 or 5 bites with the olive oil “garnish” as suggested by Melissa, but went back and sprinkled with a touch of cayenne. The spice really complimented the warmth of the soup and freshness of the lemon. Do not skip the lemon.
And the orange kitty. Don’t skip the kitty.
I froze the remainder of the soup and had it warmed for supper tonight. Honestly, it’s better when it’s first made. The lemon was nearly indetectable, so I would suggest stirring in a bit of lemon juice to taste if having this for leftovers.
2 T. olive oil
1 large yellow onion
2 cloves garlic
2 T. tomato paste
1 t. cumin
1/2 to 1 t. kosher salt
freshly ground black pepper
1/4 t. cayenne
1 quart plus 1/2 c. chicken or vegetable stock
1 c. water
1 c. red lentils, picked over
2 large carrots, diced
juice of 1/2 large lemon
In a large, heavy-bottomed pot, heat the oil over medium. Add the chopped onion and cook for 4-5 minutes until translucent. Add the garlic and cook for 2 more minutes. Stir in tomato paste, cumin, salt and pepper, and cayenne; continue cooking over medium and stir 5-6 more minutes.
Add in the stock, water, lentils, and carrots. Bring to a boil and reduce heat as needed to keep at a gentle simmer for 35-40 minutes. In a food processor or blender, or with an immersion blender, roughly blend the soup, but not completely smooth. Reheat if necessary and add salt to taste; stir in lemon juice, and serve with a few drops of olive oil or a sprinkle of cayenne and kosher salt.