I said I’d have a recipe to post this week, didn’t I? This one is pretty simple, but I think it came out really nicely.
Red Lentil Carrot Soup
- 1 tsp olive oil
- 1/2 large onion, diced
- 1/2 tsp roasted garlic powder (I love this one from Penzey’s)
- 1 tsp (or more to taste) cumin
- 3 cups chicken stock
- 3-4 carrots, peeled and chopped
- 1 cup red lentils
- Salt to taste
Heat olive oil over medium and add onion, cooking until soft (approximately five minutes). Add the garlic powder and stir. Pour in chicken stock, lentils, cumin, and carrots, and bring to a boil. Reduce heat and simmer until lentils are very soft, about half an hour. Salt to taste.
I used an immersion blender to get the soup very smooth, but this isn’t strictly necessary.