This past Saturday, my mom promised me at least four times that the soup she served that night would soon make an appearance on this blog. I ignored her but naturally proceeded to wake up on Monday with a headache and sore throat. When I hadn’t improved the next day, I thought I should eat something more nourishing than pasta (read: macaroni and cheese) for dinner, so I texted her for the recipe and here we are. Also, I was confused to discover when I unpacked my groceries that in my feverish haze, I’d bought a variety of tea that supports healthy lactation instead of whatever I intended to. So there’s that.
This soup is simple, healthy (lentils have plenty of fiber and protein but no fat), and soothing – perfect for the chilly, rainy spring we’ve had so far.
Ingredients (makes 6 servings)
1 1/3 cups red lentils
7 cups vegetable broth
1 large onion, diced
1 large carrot, diced (or a large handful of baby carrots)
4 cloves garlic
2 tbsp tomato paste
1 tsp ground cumin
1/8 tsp cayenne pepper
3/4 tsp salt
Lemon wedges for serving (optional)
Add all the ingredients to a large pot and bring to a boil. Turn heat to low and simmer, uncovered, for 25 minutes. Blend the mixture in small batches on a low speed until relatively smooth – it shouldn’t take more than a few seconds. Squeeze lemon juice on top if desired and serve.