This is my adapted version of the popular NYT Red Lentil Soup. Lentils don’t really agree with me these days (also true for black beans, that I used to love!), but the rest of the family enjoys this.
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
Dash ground cumin
¼ teaspoon salt, more to taste
Pinch of ground chile powder or cayenne, more to taste
2 cups chicken or vegetable broth
2 cups water
1 cup red lentils, rinsed
1 large carrot, peeled and diced
Optional garnish:
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
In the Instant Pot, soften the onions in the oil on the saute function.
Add remaining ingredients into the Instant Pot. Cook on manual for 10 minutes.
After release, blend up with an immersion blender.
Stir in lemon juice and garnish with cilantro if desired.
Serve with rice.