Quick Red Lentil Soup

Quick Red Lentil Soup

• 1 1/3 c red lentils, picked through and rinsed well
• 7 cups vegetable broth
• 1 large onion, diced
• 1 large carrot, diced
• 4 cloves garlic, finely chopped
• 1/2 can tomato paste
• 1 t ground cumin
• 1/8 t cayenne pepper, or to taste
• 3/4 t fine sea salt, or to taste
• Lemon wedges and chopped mint for serving (optional)

In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin, cayenne and salt and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.

Remove the pot from the heat and carefully blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed. Serve with lemon wedges and mint if desired. 

My kiddos ate this UP, and wanted it in their lunch the following day. It was delicious and satisfying on a chilly night.