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Red Lentil Soup

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Total Time: 50 minutes
Servings: 4

Ingredients

  • 3 tablespoons  olive oil, more for drizzling
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon  tomato paste
  • 1 teaspoon  ground cumin
  • ¼ teaspoon  kosher salt, more to taste
  • ¼ teaspoon  ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • 1 quart vegetable broth
  • 2 cups  water
  • 1 cup  red lentils
  • 1 large  carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons  chopped fresh cilantro

Instructions

  • In a large pot, heat 3 tablespoons oil over high heat the oil begins to shimmer. Add onion and garlic, and sauté until golden, about 4 minutes.
  • Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  • 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 -40 minutes. Taste and add salt if necessary.
  • Using an immersion blender and purée half the soup. I like to leave the soup fairly chunky, but if you prefer a smoother soup than blend until it’s the consistency you like.
  • Stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and an extra pinch of coarse salt.

Notes

Recipe from New York Times Cooking, Melissa Clark