Categories: Lentils, Soups, Winter

Ingredients

• 4 Tablespoons olive oil
• 2 large yellow onions, chopped
• 4 garlic cloves, minced
• 1 (8-ounce) can tomato paste
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• dash of pepper
• 3 1/2 to 4 (14.5-ounce) cans chicken or vegetable broth (about 7 to 8 cups–for a thinner soup, use a cup or two more broth)
• 2 cups dry red lentils, rinsed (or substitute brown lentils, which is what I did)
• 2 large carrots, peeled and chopped
• 2 Tablespoons lemon juice, or the juice of 1 lemon
• 1/3 cup chopped fresh cilantro or 1-2 Tablespoons dried cilantro
• Shredded cheddar cheese (or your favorite shredded cheese) for sprinking on top, optional

Directions

1. Warm the olive oil in a large pot over medium heat until hot. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, and pepper, and cook for 2 minutes longer. Add the broth, lentils, and carrots; bring to a simmer, then reduce heat to low to maintain simmer and cook until lentils are soft, about 30 to 40 minutes (Note: this makes a thick soup-if you want a thinner consistency, add a cup or two more broth). Stir in lemon juice and cilantro and mix well. Serve in bowls and sprinkle with shredded cheese if desired.

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