by GRP Biathlete Margie Freed

Adapted from NYT Cooking recipe

Of course in the winter we have to have another soup of the month! This recipe has raving reviews from the taste testers, and can be adapted easily to fit your desires. Filled with veggies and protein, this soup is sure to keep you fueled for the frigid days ahead. 

Ingredients:

3 T olive oil
1 large onion, chopped
2 garlic cloves, minced
2-3 T tomato paste, or more to taste
1 t ground cumin
¼ t salt, plus more to taste
¼ t pepper
Big pinch of ground chile powder or cayenne to taste
1 quart broth
2 c water
1 c (heaping) red lentils
2 carrots, diced
Juice of ½ lemon, more to taste
Handful chopped parsley or cilantro
3 large leaves kale, chopped (optional)

Instructions:

1. In a large pot, heat oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, pepper, and chili powder/cayenne, and saute for 2 minutes longer.

3. Add broth, water, lentils, and carrot. Bring to a simmer, then partially cover the pot and turn heat to medium low. Simmer until the lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Add kale if using and cook for a few additional minutes.

5. Add lemon juice, parsley/cilantro, and any other seasonings to taste.