Smoky Red Lentil Soup
Ingredients
1 large onion, chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon smoked paprika
fresh ground black pepper, a few grindings
1 quart Vegetable Stock, homemade or store-bought
2 cups water
1 cup red lentils
1 large carrot, peeled and diced small
handful of chopped kale or spinach
juice of 1/2 lemon, and lemon wedges for serving
3 tablespoons chopped fresh cilantro
Instructions
In a large pot over medium heat add onion, celery, and garlic and saute until transparent, about 4 minutes.
Stir in tomato paste, cumin, chili powder, smoked paprika, and black pepper, and saute for 2 minutes longer.
Add vegetable stock, water, lentils, and carrot. Bring to a simmer, then cover and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
Stir in lemon juice, kale, and cilantro. Serve with additional chopped cilantro and lemon wedges if desired along with a dusting of chili powder.
Note: If you prefer a smoother soup, use a hand immersion blender or food processor to puree half the soup, then add it back to the pot.
Adapted from New York Times Cooking