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Ingredients

• 3 tablespoons olive oil, more for drizzling
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground black pepper
• Pinch of ground chili powder or cayenne, more to taste
• 1 quart vegetable stock (recipe below)
• 1 cup split red lentils
• 1 large carrot, peeled and diced
• juice of 1/2 lemon, more to taste
• 3 tablespoons chopped fresh cilantro
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• homemade vegetable stock:
• 1 leek. sliced and rinsed clean
• 3 medium sweet onions, peeled and chopped
• 3 large carrots, scrubbed and chopped
• 2 stalks celery, rinsed and chopped
• 8 ounces crimini mushrooms, rinsed and quartered
• 2 roma tomatoes, rinsed and quartered
• 1 head fennel (about 1 lb.), rinsed, and chopped
• Handful fresh parsley
• Handful fresh thyme
• Handful fresh oregano
• 1 tablespoon black peppercorns
• kosher salt to taste

Description

I Wanted To Take A Break From MEAT So I Made This Lovely Vegetarian Soup And Served It With Some Toasted Ciabatta & Butter. It's Spicy And Hearty; Perfect Soup For A Chilly Night Such As Last Night :-)

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