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Red Lentil Soup with Lemon: Difference between revisions
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(New page: '''Time''' 45 minutes '''Ingredients''' * 3 tablespoons olive oil, more for drizzling * 1 large onion, chopped * 2 garlic cloves, minced * 1 tablespoon tomato paste * 1 teaspoon ground c...) |
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'''Time''' 45 minutes | '''Time''' 45 minutes | ||
'''Yield''' 4 servings. | |||
'''Ingredients''' | '''Ingredients''' | ||
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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. | # 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 or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. | # Using an immersion or regular blender or a food processor, 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. | |||
New York Times [http://www.nytimes.com/2008/01/09/dining/091arex.html] | |||