Red Lentil Soup with Lemon - Revision history

Griscom: /* Source */

2013-01-27T17:43:05Z

Source

← Older revision		Revision as of 17:43, 27 January 2013
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	==Source==		==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]

Griscom at 15:06, 28 March 2009

2009-03-28T15:06:58Z

← Older revision		Revision as of 15:06, 28 March 2009
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	~~'''~~Time~~'''~~ 45 minutes		==Time==
			45 minutes

	~~'''~~Yield~~'''~~ 4 servings.		==Yield==
			4 servings

	~~'''~~Ingredients~~'''~~		==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]

Griscom at 01:24, 26 February 2009

2009-02-26T01:24:29Z

← Older revision		Revision as of 01:24, 26 February 2009
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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.

	[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]

Griscom at 01:24, 26 February 2009

2009-02-26T01:24:12Z

← Older revision		Revision as of 01:24, 26 February 2009
Line 25:		Line 25:
	# 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.

	~~New York Times~~ [http://www.nytimes.com/2008/01/09/dining/091arex.html]		[http://www.nytimes.com/2008/01/09/dining/091arex.html:New York Times]

Griscom at 01:16, 26 February 2009

2009-02-26T01:16:03Z

← Older revision		Revision as of 01:16, 26 February 2009
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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.

	5. ~~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]

	~~Yield: 4 servings~~.

Griscom: 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...

2009-02-26T01:14:21Z

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...

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 cumin
* 1/4 teaspoon kosher salt, more to taste
* 1/4 teaspoon ground black pepper
* Pinch of ground chili powder or cayenne, more to taste
* 1 quart chicken or vegetable broth
* 1 cup red lentils
* 1 large carrot, peeled and diced
* Juice of 1/2 lemon, more to taste
* 3 tablespoons chopped fresh cilantro.

# 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 or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. 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.

Yield: 4 servings.