Lemon Red Lentil Soup

Serves 4 to 6

• 2 to 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 to 1 1/2 teaspoons ground cumin, to taste
• 3/4 teaspoon turmeric
• 3/4 to 1 teaspoon salt, to taste
• 1/4 to 1/2 teaspoon ground black pepper, to taste
• 1/8 teaspoon cayenne, more to taste
• 1 quart vegetable broth
• 2 cups water
• 2 teaspoons vegetable bouillon, optional
• 1 cup red lentils, picked over and rinsed
• 1 large carrot, peeled and diced
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1/2 to 1 lemon

Heat oil in a large saucepan on high until shimmering. Sauté onion and garlic until golden, 4 minutes. Add tomato paste, cumin, turmeric, salt, black pepper and cayenne; sauté 2 minutes. Add broth, water, bouillon if using, lentils, carrot, and dried cilantro if using. Bring to a simmer, then simmer, partially covered, until lentils are soft, 30 minutes. Taste and adjust salt. Using an immersion or countertop blender, purée half the soup. Reheat if necessary, then stir in lemon juice and fresh cilantro if using.