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Red Lentil Soup with Lemon: Difference between revisions
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==Time== | |||
45 minutes | |||
==Yield== | |||
4 servings | |||
==Ingredients== | |||
* 3 tablespoons olive oil, more for drizzling | * 3 tablespoons olive oil, more for drizzling | ||
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* 3 tablespoons chopped fresh cilantro. | * 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. | # 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. | # Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. | ||
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# 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. | # 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. | ||
==Source== | |||
[http://www.nytimes.com/2008/01/09/dining/091arex.html: New York Times] | [http://www.nytimes.com/2008/01/09/dining/091arex.html: New York Times] | ||