Red Lentil Soup With Lemon
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.
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. 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.)
  3. Add broth, water, lentils and carrots. Bring to a simmer and partially cover pot. Simmer until lentils are soft, about 20 minutes.
  4. 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.
  5. 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.)

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