Healthy Recipe: Red Lentil Soup

Hard to believe a soup so deceptively simple could rack up more 5-star reviews than almost any other in the entire New York Times recipe database — that is, until you try it for yourself. This creation of Melissa Clark scores big in not only taste, but also practicality, affordability, and nutrition. Rich in protein, fiber, and minerals, tiny red lentils cook up quickly, requiring no soaking. Serves 4. — Susan Puckett

Ingredients

• 3 tablespoons olive oil, plus more for drizzling
• 1 large yellow onion, chopped
• 1 tablespoon minced garlic (about 3 cloves)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon chili powder, plus more to taste
• Salt and black pepper
• Pinch of cayenne pepper
• 1 quart chicken or vegetable broth
• 2 cups water
• 1 cup red lentils
• 1 large carrot, peeled and diced
• 1 tablespoon fresh lemon juice (from ½ lemon), or more, to taste
• ¼ cup chopped cilantro

Instructions

1. Heat 3 tablespoons olive oil in a large pot over high heat until shimmering. Add the onion and garlic and saute until golden, about 4 minutes.
2. Stir in the tomato paste, cumin, chili powder, ¼ teaspoon each salt and pepper, and cayenne. Saute for 2 minutes longer.
3. Add the broth, water, lentils, and carrot. Bring the mixture to a simmer, then partly cover the pot with a lid and reduce the heat to medium-low. Let simmer until the lentils are soft, 20 to 30 minutes. Taste and adjust seasoning as needed.
4. Using an immersion blender, regular blender, or food processor, puree half the soup, then return it to the pot. The soup should be somewhat chunky. (At this point, the soup can be cooled, stored in airtight containers, and refrigerated up to 3 days, or frozen for several months.)
5. Reheat the soup if needed, then stir in the lemon juice and cilantro. Ladle into bowls and drizzle each serving with good olive oil and dust lightly with more chili powder if desired.