34 lines
1.5 KiB
Markdown
34 lines
1.5 KiB
Markdown
# Red Lentil Soup With Lemon
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Originally from: https://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon
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## Ingredients
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- 3 tablespoons olive oil, more for drizzling
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- 1 large onion, chopped
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- 3 garlic cloves, minced
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- 1 tablespoon tomato paste (or one small tomato, diced)
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- 1 teaspoon ground cumin
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- 1/4 teaspoon kosher salt, more to taste
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- 1/4 teaspoon ground black pepper
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- Pinch of ground chile powder or cayenne, more to taste
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- 1 quart chicken or vegetable broth
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- 2 cups water
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- 1 1/2 cup dry red lentils (rinsed and soaked for thirty minutes)
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- 1 large carrot, peeled and diced
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- Juice of 1/2 lemon, more to taste
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- 3 tablespoons chopped fresh cilantro
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Note: I approximate 1 cup as 200 grams.
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## Method
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- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering.
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- Add onion and garlic, and sauté until golden, about 4 minutes.
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- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
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- 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.
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- Using an immersion blender, purée half the soup then add it back to pot. Soup should be somewhat chunky.
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- Reheat soup if necessary, then stir in lemon juice and cilantro.
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- Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
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