Red Lentil Soup with Lemon

4 tbsp extra virgin olive oil
2 large yellow onions, chopped
4 garlic cloves, minced or pressed
2 tbsp tomato paste
2 tsp ground cumin
1/2 tsp salt
ground black pepper
pinch of cayenne pepper
2 quarts (8 cups) vegetable broth
2 cups red lentils
2 large carrots, peeled and diced
juice of 1 lemon
1/3 cup chopped fresh cilantro

1. In a large pot, warm the oil over medium-high heat until hot and simmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer. Add the broth, 2 cups water, the lentils, and carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. COntinue to cook until the lentils are soft, about 30 minutes. Taste, and add more salt if necessary. Using an immersion or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice and cilantro. Serve the soup drizzed with good olive oil and dusted very lightly with cayenne if desired.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MRSGOAD.