Lentil Soup with Lemon
Cribbed from https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon, and improved.
In pressure cooker, heat
3 tablespoons olive oil
Add
1 large onion, chopped
and cook until onion is soft. Add
4 garlic cloves, minced
1-2 tablespoon tomato paste
2 teaspoon ground cumin
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/4 t cayenne, more to taste
and cook a minute longer. Add
1 quart chicken or vegetable broth (3t BTB in 4 c hot water)
2 cup red lentils
1 large carrot, peeled and diced
1 whole lemon, sliced very thin
and cook about 7 minutes under pressure. Open the cooker and add water if needed. If you have time/energy, go ahead and puree about half the soup and mix it back in.
To serve (chilled is good!), sprinkle with
3 tablespoons chopped fresh cilantro
or
sumac and/or mint