3 tablespoons Krinos Extra Virgin Olive Oil 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon Krinos Athena Sea Salt 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne 1 quart chicken or vegetable stock 1 cup Krinos Split Red Lentils 1 large carrot, peeled and diced Juice of 1/2 lemon 3 tablespoons chopped fresh cilantro
In a large pot, heat oil over high heat for 2-3 minutes. Add onion and garlic, and sauté until golden (about 4 minutes).
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for an additional 2 minutes.
Add stock, 2 cups water, lentils and diced carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
Season to taste with salt and pepper.
Using a blender or a food processor, purée half of the soup then add it back to the pot. The soup should be somewhat chunky.
Reheat soup if necessary then stir in lemon juice and cilantro. Serve drizzled with extra virgin olive oil and dusted lightly with chili powder if desired.
