Red Lentil Soup with Lemon

cooking.nytimes.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

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 kosher salt, more to taste

¼ teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart chicken or vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of ½ lemon, more to taste

3 tablespoons chopped fresh cilantro

Directions at cooking.nytimes.com

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