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jasdip1

Thanks for the Lentil soup recipe!

11 years ago

I bought some lentils both green and red to eat healthy. I've used the green in a dish with black beans, corn, rice etc etc and we loved it.

I then tried the red using Cloud_Christine's soup recipe, and it's delicious. I will either add more lentils or cut the water down to 1 cup though, next time. We loved it, thanks Christine.

Another one I want to try next is Grainlady's Priest soup using rice and lentils.

Red Lentil Soup with Lemon Cloudy_Christine

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.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saute for 2 minutes longer.

3. 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.

4. Using an immersion or regular blender or a food processor, puree 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.

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