This is a soup my hubby found in the NY Times a few years back. Lentils are heart healthy in many ways. They are a great source of soluble fiber, magnesium and folic acid.  You probably already know that soluble fiber helps to lower cholesterol levels. Did you know that folic acid helps to reduce homocysteine which is an even stronger indicator of heart attack risk than cholesterol is? I’ll do anything to keep the hubby off those statin drugs. Lentils fit the bill perfectly.  Unlike beans, that can require lots of time to cook, lentils cook up relatively quickly.  The most important thing about Red Lentil Soup with Lemon is that it is totally yummy and so easy even a husband can make it.

Red Lentil Soup With Lemon

Serves 4

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 chicken or vegetable broth

1 cup red lentils

1 large carrot,  diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.