Melissa Clark of NYT made this popular. Here is a slightly modified version. It is simple and fast, and more of a comfort soup than a big deal. You need red lentils.
Ingredients: One cup dried red lentils One large onion, chopped One large carrot, grated Two or three garlic cloves, minced or pressed One teaspoon ground cumin, one teaspoon chili powder, 2 teaspoons salt, fresh ground pepper Four cups water or vegetable broth. A quarter cup more if adding pasta. Juice of half a lemon or more One cup or more cilantro or parsley One half cup dry pasta optional Directions: Saute the onion, garlic and carrot well, add the spices and lentils, stir to see how pretty it looks, add the water, bring to a boil, cover, turn to simmer and cook for 30 minutes. Turn off the heat, use an immersion blender to smooth the texture if desired, add the lemon and cilantro. Serve with lemon slices, a sprinkle of chili powder, maybe drizzle a little olive oil. Note: Pasta goes very well with this soup too. You can add a cup of dry small pasta at the end and cook just a little more than directed, (stir to keep the pasta from sticking) then add the lemon and parsley or cilantro
4 Comments
Chris Brannigan
3/16/2021 05:35:12 pm
Hi Tom!
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Tom
3/17/2021 04:01:30 am
I like that it is understated but really satisfying. We tried it with a drizzle of olive oil. The oil tastes good and makes a pretty contrast of colors.
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Pat
3/17/2021 04:09:46 am
I skipped the olive oil drizzle at the end but the squeeze of lemon is a great addition.
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Tom
3/17/2021 04:26:09 am
Glad you tried it. It is a favorite for when we want something straightforward but delicious.
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