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] | |||
Revision as of 01:16, 26 February 2009
Time 45 minutes
Yield 4 servings.
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.
- 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 [1]