Quick Arabic Soup [1]

3tbsp olive oil

1 large onion, chopped

2 garlic cloves, minced

1tbsp tomato paste

1tsp ground cumin

¼ tsp kosher salt

¼ tsp ground black pepper

Pinch of ground chili powder or cayenne

1L chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of ½ lemon

3tbsp fresh cilantro, chopped

1

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 3 minutes.
2

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute for 2 minutes longer.
3

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.
4

Using an immersion or regular blender or a food processor, puree half the soup then add it back to pot. Soup should be somewhat chunky.
5

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Cooks Note