Tag Archives: red lentils

We all love this soup!! It’s a Melissa Clark recipe from the New York Times. The added punch here is carrots, cayenne, cumin and fresh lemon juice!! These all give the soup a wow flavor!

The lentils don’t separate as in some soup recipes. That’s because half of this soup is puréed after cooking is completed. This technique adds creaminess without removing all the texture. Great idea!!

I often double the recipe and share jars full with family and friends

I’m also generous with my carrots. How big is 1 large carrot? I often use 3 average carrots

I’m also generous with the tomato paste. I love that intense flavor!

The NYT recipe adds cilantro at the end, but I don’t. It’s your choice

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-3 tablespoons tomato paste
• 1 teaspoon cumin
• 1-2 dashes cayenne or chili powder
• 1/2 teaspoon black pepper
• Salt
• 3 carrots, peeled and diced
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 cup red lentils
• 1/4 -1/3 cup fresh lemon juice
• 2 tablespoons cilantro, chopped

Instructions

1. Heat a large Dutch oven or stock pot. Add the olive oil.
2. Add onions and sauté until softened
3. Add garlic and stir 30 seconds
4. Add cumin, cayenne, black pepper and tomato paste. Stir and simmer 2 minutes
5. Add broth, water, carrots, and lentils. Use lid and leave partially uncovered. Simmer 30 minutes
6. Add salt if needed
7. Remove from heat and ladle 1/2 of soup into a large bowl. Purée mixing bowl of soup with a stick blender. Return puréed soup to Dutch oven.
8. Reheat soup. Add lemon juice and cilantro
9. Serve soup hot. Sprinkle with cayenne if you like
10. Voila!

Let me know if you make the soup!!