Ingredients
1 1/3 cup red lentils, picked through and rinsed
7 cups chicken broth
1 large onion, diced
1 large carrot, diced
4 cloves garlic, chopped
2 tbsp tomato paste
1 tsp group cumin
1/8 tsp cayenne pepper
1/2 cup heavy cream
3/4 tsp sea salt
Directions
In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables are tender and lentils begin to fall a part (about 25 minutes).
Remove the pot from the heat and use an immersion blender to quickly blend the soup until it is creamy, but not completed pureed. Or, blend the soup in small batches in a blender. Be sure to hold down the lid firmly with a kitchen towel and begin blending low speed. Add heavy cream to thicken as needed.
Add salt and serve with lemon wedges and a garnish of mint, if desired.
Serves 6.