Plant Based Red Lentil Soup


3  tablespoons olive oil, more for drizzling

1  large onion, chopped

2  garlic cloves, minced

1  tablespoon tomato paste

1  teaspoon ground cumin

¼  teaspoon sea salt, more to taste

¼  teaspoon ground black pepper

 Pinch of ground chili powder or cayenne, more to taste

1  litre (quart) vegetable broth

2  cups water

1  cup red lentils

1  large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3  tablespoons chopped fresh coriander (cilantro)



In a large pot, heat 3 tablespoons oil over high heat until hot and simmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and coriander.