Soups are something I am starting to appreciate so much more as I get somewhat 'older'. A meal in a bowl is a magical thing. I have made countless soup recipes from the internet and cookbooks and will start to share some of my favorites here.
This recipe for Red Lentil Soup was found on NYT Cooking and it was simple and so flavorful. The bright color and the delicate texture were very appealing. Hope you love this one. It is ready in less than an hour!
NYT Red Lentil Soup
Ingredients
- 3tablespoons olive oil, plus more for drizzling
- 1large onion, chopped
- 2garlic cloves, minced
- 1tablespoon tomato paste
- 1teaspoon ground cumin
- Salt and black pepper
- Pinch of chili powder or ground cayenne, plus more to taste
- 1quart chicken or vegetable broth
- 1cup red lentils
- 1large carrot, peeled and diced
- Juice of ½ lemon, more to taste
- 3tablespoons chopped fresh cilantro
Preparation
- Step 1
In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Step 2
Stir in tomato paste, cumin, ¼ teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer.
- Step 3
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Step 4
Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
- Step 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.
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| Red Lentil Soup from NYT Cooking |