INGREDIENTS
1 1/2 cups red lentils (soaked, if possible – see below)
3 tablespoons olive oil
One yellow onion
4 cloves garlic
2 carrots
1 15-ounce can diced tomatoes
3 teaspoons cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Fresh ground pepper
1 liter vegetable broth
Sliced almonds
2 lemons
Fresh cilantro
DIRECTIONS
If possible, soak the lentils prior to cooking – place them in a large bowl and cover with several inches of cold water for about 12 hours or so. If you don’t have time, this step is optional – you’ll just have to cook the lentils a bit longer in Step 5.
Chop the onion. Finely dice the 4 cloves garlic. Chop the 2carrots. Chop a bit of cilantro (if using for a garnish).
In a large pot or dutch oven over medium heat, heat 3 tablespoons olive oil. Add the onion, garlic, and carrots and saute, stirring occasionally, for about 4 minutes.
Add the tomatoes, 3 teaspoons cumin, 2 teaspoons paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and a few grinds pepper. Saute for 2 minutes, stirring occasionally.
Add the broth and lentils. Bring to a simmer, then cook until the lentils are soft – about 10 to 15 minutes if soaked, or around 20 to 30 minutes if unsoaked. When the soup is done, puree it using an immersion blender (or regular blender).
While the soup cooks, toast the almonds – in a dry pan over medium heat, heat the almonds, stirring occasionally, until browned – about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
When the soup is done, dish the soup into bowls. Garnish with toasted almonds, fresh squeezed lemon juice, fresh cilantro, and a drizzle of olive oil.
**This recipe was so good. I made it as a "filler" food when we had all of my husband's family in town for Thanksgiving. People ate it along with a light lunch or dinner. It has a bit of an Indian spicy flare to it. We paired it with some naan bread. Original recipe found here via A Couple Cooks. Enjoy!
{image credits A Couple Cooks}
