Red Lentil Soup with Lime

Lentils have played an important role in Jewish history, dating back to the book of Genesis when Esau traded his birthright to Jacob in exchange for a bowl of “red stuff,” which we’re pretty sure was a red lentil stew. Many soups, especially ones that use legumes or beans as their main ingredient, take a long time to cook. But lentils are a cook’s shortcut to a healthy, protein-laden soup. Once you have the vegetable or chicken stock made, you can make this soup in less than 40 minutes.

SERVES 6

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 large onion, chopped (about 1¼ cups)

2 garlic cloves, minced (about 2 teaspoons)

1 tablespoon tomato paste

1 teaspoon ground cumin

¼ teaspoon kosher salt, plus more if needed

¼ teaspoon ground black pepper

Pinch of ground cayenne or chili powder, plus more to garnish

1 quart chicken stock or vegetable stock

2 cups water

1 cup red lentils, rinsed and picked over

1 large carrot, peeled and diced (about ¼ cup)

Juice of ½ lime, plus more if needed

3 tablespoons chopped fresh cilantro

1 lime, cut into 6 wedges

In a large, heavy-bottomed pot, heat the oil over high heat. Add the onion and garlic and sauté until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne or chili powder and sauté for 2 minutes.

Add the stock, water, lentils, and carrot. Bring to a simmer, partially cover the pot, and reduce the heat to medium-low. Simmer until the lentils are soft, about 30 minutes. Adjust the seasoning with salt, if necessary.

Using a blender or food processor, purée half the soup then return it to the pot. The finished soup should be somewhat chunky.

Reheat the soup if necessary. Stir in the lime juice and some of the cilantro right before serving. Transfer the soup to bowls, serve with a drizzle of oil, the lime wedges, and the remaining cilantro, and dust lightly with additional cayenne or chili powder.