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Lemony Red Lentil Soup, Pasta Optional

3/9/2021

4 Comments

 
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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 and a quarter 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!
I made your lemony lentily soup tonight, it was delicious! I doubled it to feed the family and served it w a crusty Something Natural French Baguette. I chose to puree it for the smooth texture.
Everybody loved it. Thanks for sharing and great to meet you!
Chris

Reply
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.

Reply
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.

Reply
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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