Red Lentil Soup with Potato and Lemon

• servings: 4 servings
• total time: 50 minutes

Ingredients

⅓ cup extra-virgin olive oil

1 medium yellow onion, chopped

4 medium garlic cloves, minced

Kosher salt and ground black pepper

3 tablespoons tomato paste

1 tablespoon sweet paprika

1 teaspoon ground cumin, plus more to serve

1 cup red lentils

8 ounces russet potato, peeled and cut into ½-inch cubes

¼ cup drained roasted red peppers, finely chopped

2 tablespoons lemon juice

½ cup lightly packed fresh flat-leaf parsley, chopped

Directions

In a large saucepan over medium-high, heat the oil until shimmering. Add the onion, garlic and 1 teaspoon salt, then cook, stirring occasionally, until golden brown, 5 to 7 minutes.

Add the tomato paste, paprika and cumin; cook, stirring often, until the tomato paste begins to stick to the pan, 1 to 2 minutes. Stir in the lentils, followed by the potato, roasted peppers, 6 cups water and ½ teaspoon each salt and pepper. Bring to a simmer over medium-high, then cover, reduce to medium-low and cook, stirring occasionally, until the lentils are very soft and the potato is tender, 25 to 30 minutes.

Remove the pan from the heat, stir in the lemon juice and let stand, uncovered, for about 5 minutes. Taste and season with salt and pepper. Serve sprinkled with additional cumin and the parsley.

Notes

I left out the peppers and added sausage.