Time to make chicken broth from the bones accumulating in the freezer. Some of it will be used to make this soup:
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-3 tablespoons tomato paste
- 2 teaspoon cumin, roasted and ground
- 1 teaspoon turmeric
- cayenne or chili powder to taste
- A large dose of freshly ground black pepper
- Salt
- 3 carrots, peeled and diced
- 1,5 litre chicken or vegetable broth
- 200 g red lentils
- freshly squeezed juice from 1-2 lemons (about five tblsp)
- 2 tablespoons cilantro, chopped,, and – my own addition: chili flakes for garnishing
Instructions
- Saute onions in the olive oil until softened
- Add garlic and stir 30 seconds
- Add cumin, cayenne, black pepper and tomato paste. Stir and simmer 2 minutes
- Add broth, water, carrots, and lentils. Simmer 30 minutes (lid on)
- Add salt if needed
- Purée till your favourite texture
- Reheat, add lemon juice and cilantro. I will also sprinkle with chili flakes, since there is not a lot of food I eat happiliy without chili flakes 🙂