This soup is from “Go With Your Gut” by Robyn Youkilis, which a cookbook of 75 recipes that are super satisfying, gentle on digestion, and keep you from feeling bloated.
3 tablespoons extra-virgin olive oil
1 large onion
2 cloves garlic
1 tablespoon tomato paste
1 tablespoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
A pinch of ground chili powder or cayenne
1 quart vegetable, chicken, or bone broth
2 cups water
1 cup red lentils
1 large carrot
3 tablespoons cilantro
1 egg, per serving
A sprinkle of chopped parsley (optional)
In a large pot, heat oil over medium heat. Sauté onion and garlic until golden.
Add tomato paste, cumin, salt, pepper, and chili powder (or cayenne) and sauté together with onion and garlic.
Add broth, water, lentils and carrot. Bring to a soft boil, cover, and let simmer for 30 minutes, or until lentils are soft.
Puree half of soup with a blender and add it back to the pot.
Stir in lemon juice and chopped herbs.
Serve with a drizzle of olive oil and more herbs, if you like.
Crack an egg into each bowl to poach or add a fried egg on top. (optional)