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