Red Lentil Soup

2 Tbs olive oil
1 large yellow onion, diced
2 garlic cloves, minced
1 Tbs tomato paste
1/2 ts ground cumin
1/2 ts Aleppo or any red pepper flakes
1 large carrot, diced
1 1/2 cups red lentils
6 cups boiled water
Salt, black pepper to taste
Cilantro to garnish
Lemon wedges (optional)
Greek yogurt (optional)








Servings: 6
Preparation time: 15 min
Cooking time: 25 min

Directions:
- In a medium pot heat the olive oil and saute onion and garlic until golden about 5 minutes.
- Stir in the tomato paste and spices and saute for 2 more minutes.
- Add carrot, lentils, and water.
- Bring to a boil, reduce the heat and simmer under the lid for 15 minutes until everything is soft.
- Using an immersion blender, puree the soup.
- Sprinkle with chopped cilantro or add a dollop of yogurt.
​- Add lemon juice.

Note:
Can be served as a chunky thick lentil soup. 

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