Recipe

Lentil Soup (New York Times)

Name: Lentil Soup (New York Times)
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, more for drizzling; 1 large onion — chopped; 2 garlic cloves — minced; 1 tablespoon tomato paste; 1 teaspoon cumin — ground; 1/4 teaspoon kosher salt, more to taste; 1/4 teaspoon black pepper — ground; 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 fresh cilantro — chopped

Shared by heidi

Yield: 4 servings

Ingredients

3 tablespoons olive oil, more for drizzling
1 large onion — chopped
2 garlic cloves — minced
1 tablespoon tomato paste
1 teaspoon cumin — ground
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon black pepper — ground
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 fresh cilantro — chopped

Instructions

1
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté 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, purée 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.