Creamy and velvety, yet dotted with carrot nibs, this hearty bowl of goodness is diet-friendly, incredibly flavorful, and perfectly filling.  Pair it with a side salad and some crusty bread/pita for a colorful and waist-friendly meal that is guaranteed to please even the pickiest of palates!

Ingredients:

Serves four large bowls of soup; recipe adapted from the NY Times

• 1 tablespoon olive oil

• 1 large sweet white onion (Vidalia and Maui are my favorite sweet varieties), chopped

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 teaspoon cumin

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• Pinch of ground chili powder

• 1 quart plus 2 cups chicken broth (Want to make it vegetarian? Sub the chicken broth for vegetable broth!)

• 1 cup red lentils

• 1 large carrot, peeled and diced

• Juice of 1/2 lemon

• 3 tablespoons chopped fresh mint (cilantro or arugula will also do!)

Method:

1. In a large pot, heat oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 7 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder; sauté for 2 minutes longer.

3. Add broth, 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 the pot. Soup should be somewhat chunky.

5. Stir in lemon juice and chopped greens.

...

Until we eat again, 

Lindsay, The Lunch Belle