Red lentil soup with Indian spices
|6||tablespoons olive oil|
|2||onions, finely chopped|
|4||cloves garlic, finely chopped|
|2||teaspoon ground cumin|
|2||tablespoons tomato paste|
|Salt and pepper, to taste|
|1/4||teaspoon chili powder, or more to taste|
|2||quarts chicken stock|
|1||pound (2 cups) red lentils, rinsed with cool water and sorted to remove any small stones|
|2||large carrots, cut into 1/4-inch dice|
|1||can (about 14 ounces) diced tomatoes|
|Juice of 1 lemon|
2. Stir in the cumin and cook, stirring, for 1 minute. Add the tomato paste, salt, pepper, and chili powder. Cook, stirring, for 1 minute more.
3. Add the stock, water, lentils, carrots, and tomatoes. Bring to a boil, partially cover the pan, and turn the heat to medium-low. Simmer the soup for 30 to 40 minutes or until the lentils are soft.
4. Add the lemon juice. Taste for seasoning and add more salt and chili powder, if you like.