recipes/lentil-soup.md

1.4 KiB

Red Lentil Soup With Lemon

Originally from cooking.nytimes.com.

Makes four servings.

Ingredients

  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste (or one small tomato, diced)
  • 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
  • 300g dry red lentils (rinsed and soaked for thirty minutes)
  • 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.