3 Tablespoon Olive oil
1 Large Onion Chopped
1 Large Carrot, peeled and diced
2 Garlic Cloves Minced
2 Teaspoon Tomato Paste
1 Teaspoon Ground Cumin
Salt & Pepper to Taste
1/2 Teaspoon Hot Paprika or Piment d’Espelette or Chilli Flakes
1 Quart of Chicken broth – (I use a Knorr Chicken jelly)
2 Cups water
1 Cup of Red Lentils
Juice of 1/2 lemon
In a large pot, heat the olive oil over high heat. Add the onion, garlic and saute until golden. Add the carrots and saute for another minute.
Stir in the tomato paste, cumin, salt & pepper and the Paprika and saute for 2 minutes longer.
Add the broth, 2 cups of water, lentils.
Bring to a simmer and partially cover the lentils until they are soft. (approx. 30 minutes)
Using an immersion or blender, puree half the soup – You should still see full lentil grains.
Drizzle lemon juice and garnish with a few coriander leaves.
TIP DU JOUR :
I use a mini blender to cut the onion and carrot.
I often make the soup in Pressure Cooker – Takes approx.10-12 minutes.