2-3 T olive oil
1 onion diced
2-3 cloves garlic chopped
3 T tomato paste
2 teaspoons cumin
1/2 teaspoon chili powder
1 teaspoon chipotle chili flakes
1 quart chicken broth
2 cups water
salt to taste
1-2 carrots diced
1.5 cups brownish lentils
1/4 cup masa harina with 1 cup water (thickener)
2 cups water
2 teaspoons koser salt
In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, chili flakes, coriander and the chili powder, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes or so. Taste and add salt if necessary.
Using an immersion blender, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
-NY Times and Kate