Red Lentil Soup with Lemon

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     5 garlic cloves     7 garlic cloves     9 garlic cloves

• Ingredients
• olive oil
• onions
• 2 garlic cloves
• tomato paste
• cumin
• sea salt
• pepper
• vegetable broth
• water
• dried red lentils
• carrots
• lemon juice
• fresh cilantro
• Recipe
• In a large pot on medium-high heat, cook:
• 3 tbsps olive oil (45g)
• 1 cup onion (140g), chopped
• 2 garlic cloves, minced
• Saute for 4 minutes, until golden, then add:
• 1 tbsp tomato paste
• 1 tsp cumin
• ¹/₄ tsp sea salt, to taste
• ¹/₄ tsp pepper, to taste
• Cook for 2 minutes longer, then add:
• 4 cups vegetable broth
• 2 cups water (264g)
• 1 cup dried red lentils
• ¹/₂ cup carrot, diced
• Bring to a simmer, then partially cover the pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
• Set aside half the soup in a large bowl. With an immersion blender, puree the remainder in the pot and then recombine.
• Serve with:
• 1 tbsp lemon juice (15g), half lemon squeezed
• 3 tbsps fresh cilantro, chopped