lentil soup with cilantro & lemon

white-breasted nuthatch

looking chubbier than when

last seen in the spring

source, 3 servings

3 T olive oil, 1 sliced onion, 2 cloves garlic, tiny can tomato paste, 1 t cumin, s&p, 1 t chili powder, 1 T veggie bouillon, 6 c water, 1 c red lentils, 1 carrot, juice of 1 lemon, 1/4 c cilantro

cook oil, onion, garlic, spices 5 minutes; add tomato, cook 5 minutes; add water, bouillon, lentils, carrot, cook until done; puree half, add lemon & cilantro; top with more olive oil, cilantro, chili powder

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