This Lentil Soup will make you think you are in Persia back in the day. The lemon and cilantro bring this alive and is a must for this great recipe.
Ingredients:
3 Tablespoons olive oil
1 large onion (1 and 1/2 cups)
1/2 teaspoon table salt
2 Tablespoons tomato paste
1/2 teaspoon black pepper
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder (I like Ancho Chili Powder)
2 small/regular carrots diced
4 garlic cloves minced
1 cup red lentils (my cup was heaping full)
4 cups chicken broth
2 cups water
2 Tablespoons lemon juice (or more)
chopped cilantro as much as you like

Method:
Heat your pot, add 3 Tablespoons olive oil, 1/2 teaspoon table salt and your chopped onion.... cook till soft

Add your carrots, tomato paste, pepper, chili powder, turmeric, cumin, garlic and cook 2 or 3 minutes until your olive oil changes color. This way you know the spices are sort of activated in the oil.

Add your lentils, broth and water.... bring to a boil, then cook simmering for 30 minutes.

Optional: blend 1/2 the soup to make it more smooth.
Add your lemon juice and cilantro.
You are ready to serve.

I like a tiny bit of chili powder sprinkled on top for presentation with some cilantro. A bit of olive oil can be added as well.

I do not like this soup as much if you do not have the lemon juice, it is essential for this recipe. The fresh cilantro really makes it as well.
Thank you for watching!

Music from: [ Ссылка ]
Song used: George Street Shuffle

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