I have a dear friend who is a member of a local cooking club which meets on Wednesday nights. This week’s theme was SOUP. On Monday, she made a test batch of the one she chose to present and that evening texted me the link to Red Lentil Soup With Lemon (by Melissa Clark). I only glanced quickly at the recipe, because whenever I see the word “lentil,” I think “little beady chewy” lentils (French green Le Puy lentils, to be exact), which I like but don’t love. I was willing to try the recipe someday but it wasn’t on the front burner (haha – pun totally unintended).
However, over the next few days my friend kept mentioning how good the soup was, how she modified the recipe and how obsessed she was. Now if this particular friend is obsessed with something, it must be that good. So today is Saturday and this afternoon Red Lentil Soup With Lemon was simmering on my front burner. I have already consumed two bowls of the “not-beady, not-chewy” lentil soup. Red lentils have completely different characteristics than their green relative. The red ones are de-husked and split, resulting in a creamier texture and less time over the burner.
This soup is that good. It is flavorful, clean, refreshing and completely satisfying. It is the perfect meal on a cold winter day, but I’m willing to bet that I will also make it this summer. I’ve adapted Ms. Clark’s recipe, but the finishing touch comes from the advice of my girlfriend: top with grated parmesan. Dunk a piece of warm crusty bread in it. I’m going for my third bowl.
Red Lentil Soup With Lemon
Print Recipe
Be sure to top with grated parmesan cheese. You could substitute a dollop of sour cream, plain greek yogurt, finely crumbled feta or queso blanco.
For a rich and heartier taste (especially in the winter months), use 1/4 cup tomato paste.
Be sure to top with grated parmesan cheese. You could substitute a dollop of sour cream, plain greek yogurt, finely crumbled feta or queso blanco.
For a rich and heartier taste (especially in the winter months), use 1/4 cup tomato paste.
In a large pot, heat olive oil over low to medium heat. Add onion and garlic, and sauté until onions are translucent, about 4-5 minutes.
Stir in tomato paste, cumin, salt, black pepper, chili powder and cayenne, and sauté for 2-3 minutes longer. (If necessary, add 1-2 tablespoons water to loosen up the mixture and prevent burning.)
Add broth, water, lentils and carrots. Bring to a simmer and partially cover pot. Simmer until lentils are soft, about 20 minutes.
Using an immersion or regular blender or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky, but creamy.
Stir in lemon juice and cilantro. Top each portion with 1 tablespoon grated Parmesan cheese, or whichever cheese you desire.
Recipe Notes
Adapted from Melissa Clark's recipe (which appeared in the Dining & Wine section of the New York Times, January 9, 2008.)
I have a dear friend who is a member of a local cooking club which meets on Wednesday nights. This week’s theme was SOUP. On Monday, she made a test batch of the one she chose to present and that evening texted me the link to Red Lentil Soup With Lemon (by Melissa Clark). I only glanced quickly at the recipe, because whenever I see the word “lentil,” I think “little beady chewy” lentils (French green Le Puy lentils, to be exact), which I like but don’t love. I was willing to try the recipe someday but it wasn’t on the front burner (haha – pun totally unintended).
This soup is that good. It is flavorful, clean, refreshing and completely satisfying. It is the perfect meal on a cold winter day, but I’m willing to bet that I will also make it this summer. I’ve adapted Ms. Clark’s recipe, but the finishing touch comes from the advice of my girlfriend: top with grated parmesan. Dunk a piece of warm crusty bread in it. I’m going for my third bowl.
