Lentil Soup with Lemon Illustrated Recipe

Lentil Soup with Lemon is my latest piece for They Draw and Cook (see all my work for them on the blog tag!). Check out the site to see it full size and legible!

I make this soup all the time, especially in the winter. It is versatile and yummy. Sometimes I omit the potato, or mix in leftover cooked rice. It is a powerhouse of nutrition (especially protein and iron) as well as flavor. Great for vegans, vegetarians, and omnivores alike.

Here is the text from the image:

3 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced

1 large potato, peeled and diced
2 tablespoons tomato paste
1 teaspoon ground cumin
1/4 teaspoon salt, more to taste
1/4 teaspoon ground black pepper
pinch of ground cayenne pepper
4 cups vegetable stock

juice of a large lemon (about 4 tablespoons)
1 cup red lentils
1 large carrot, peeled and diced
a handful fresh cilantro

In a big soup pot, heat the oil until hot. Add onion, garlic, and potato, and sauté until the onion and garlic are soft and golden. Then add the tomato paste and spices, stirring constantly. After well mixed, add the broth, lemon juice, lentils, and carrots. Bring to a low boil, then cover and lower to a simmer. Cook until the lentils and potatoes are soft, about 20 minutes. The soup is good pureed, half pureed, or left chunky. Salt to taste.