Difficulty level Easy
YIELD Serves 4
This is one of a series of soup recipes.
I'm always telling my husband that we all need more legumes in our lives, but I don't think he agrees. I mentioned in a TreeHugger post a few weeks ago that he's had enough of lentils, but I put this in front of him and didn't receive any complaints. It could be because red lentils break down in the cooking and don't resemble cooked green lentils at all, so he didn't realize what he was eating.
In any case, it's a good soup. You could serve this for lunch as I did, or as a first course for dinner. It's quite easy and doesn't take long to cook at all. You can make it in advance, it's still delicious the next day.
|3 tbsp||olive oil|
|1||arge onion, chopped|
|2||garlic cloves, minced|
|1 tbsp||tomato paste|
|1 tsp||ground cumin|
|1/4 tsp||kosher salt, more to taste|
|1/4 tsp||ground black pepper|
|ground chili powder or cayenne, more to taste|
|6 cups||chicken or vegetable both|
|1 cup||red lentils|
|1||large carrot, peeled and diced|
|Juice of 1/2 lemon, more to taste|
|3 tbsp||chopped fresh cilantro|
- n a large pot, heat 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, 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 or regular blender or food processor, puree half the soup then add it back to the pot. The soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro.
From the Wednesday, January 9, 2008 edition of The New York Times,