Red lentil soup has always been my go-to comfort food. Whether returning from vacation or after a few nights of dining out, there’s nothing like coming home to a warm pot of lentil soup. This hearty dish is a perfect way to embrace the cold winters in New York. Pair it with a slice of toast, a glass of red wine, and a good book for the ultimate cozy evening.

Ingredients:

• 1 ½ cups red lentils, rinsed
• 1/3 cup rice
• 1 medium onion, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon red pepper paste or 1 jalapeno, finely chopped
• 4 tablespoons olive oil
• 2 tablespoons cumin
• 1 tablespoon dried mint
• Fresh lemon (for serving)
• Salt (to taste)

Instructions:

1. Heat olive oil in a heavy-bottomed pan over medium heat. Once hot, add the onions and a pinch of salt. Cook, stirring occasionally, until the onions turn golden brown.
2. Add the tomato paste, pepper paste (or jalapeno), cumin, and dried mint, stirring to ensure the pastes are well mixed.
3. Stir in the lentils and rice, mixing well for 2 minutes to allow them to absorb all the flavors.
4. Pour in the water, give it a good stir, cover the pan, and let it cook over low heat for about 20 minutes.
5. Remove the lid, give it a good stir, and taste to ensure the soup is smooth and creamy.
6. Turn off the stove, ladle the soup into bowls, and serve with a quarter wedge of lemon. Enjoy!