From cefe92f591090aaf422d037096287f29e10e449e Mon Sep 17 00:00:00 2001 From: Alan Orth Date: Mon, 24 Apr 2017 11:20:49 +0300 Subject: [PATCH] Add lentil soup recipe --- lentil-soup.md | 31 +++++++++++++++++++++++++++++++ 1 file changed, 31 insertions(+) create mode 100644 lentil-soup.md diff --git a/lentil-soup.md b/lentil-soup.md new file mode 100644 index 0000000..5fce2df --- /dev/null +++ b/lentil-soup.md @@ -0,0 +1,31 @@ +# Red Lentil Soup With Lemon +Originally from: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon + +View with JavaScript disabled or else there is an annoying popup asking you to sign up. + +## Ingredients + +- 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 chile powder or cayenne, more to taste +- 1 quart chicken or vegetable broth +- 2 cups water +- 1 cup red lentils +- 1 large carrot, peeled and diced +- Juice of 1/2 lemon, more to taste +- 3 tablespoons chopped fresh cilantro + +## Method + +- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. +- Add onion and garlic, and sauté until golden, about 4 minutes. +- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. +- 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. +- Using an immersion blender, purée half the soup then add it back to pot. Soup should be somewhat chunky. +- 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.