Moroccan Red Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 carrot, peeled and finely diced
• 1 garlic clove, minced
• ½ teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon kosher salt
• ½ cup dried red lentils
• 1 tablespoon tomato paste
• 4 cups chicken or vegetable stock
• 1 tablespoon fresh chopped cilantro leaves
• 1 tablespoon lemon juice

Directions

1. Warm the oil in a large Dutch oven or a heavy saucepan with a lid over medium heat, just until it glints. Add the onion and carrot, and cook them, giving the pan an occasional stir, until they’ve softened, about 5 minutes.
2. Stir in the garlic, cumin, ground ginger, and salt, and keep sautéing until the mixture smells deeply aromatic, about 2 minutes. Add the lentils, tomato paste, and stock.
3. Bring the pot to a gentle simmer, then cook it with the lid set slightly askew until the lentils are soft, about 20 minutes. Stir in half the cilantro and the lemon juice, then taste for seasoning.
4. Ladle the soup into bowls and finish with the rest of the cilantro. Serve with crusty bread.