Red Lentil Soup With Lemon
Quick and easy - very tasty payoff for minimal preparation. I've made this soup numerous times and even my kids love it! It was adapted from The New York Times and presented as "Recipe of the Week" in the news magazine The Week. The best part about this recipe is I've never had to adjust the seasonings (although you might want to reduce the cayenne if your family is sensitive to spicy food). Enjoy!
- Ready In:
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1⁄4 teaspoon kosher salt, more to taste
- 1⁄4 teaspoon ground black pepper
- 1 pinch ground chili powder (to taste) or 1 pinch cayenne (to taste)
- 1 quart chicken broth or 1 quart vegetable broth
- 2 cups water
- 1 cup red lentil
- 1 large carrot, peeled and diced
- 1⁄2 lemon, juice of (more to taste)
- 3 tablespoons chopped fresh cilantro
- In a large pot, heat oil over high heat until hot
- Add onion and garlic and saute until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne pepper, saute 2 more minutes
- Add broth, water, lentils, and carrots.
- Bring to a simmer, partially cover pot
- Simmer at medium-low until lentils are soft, about 30 minutes.
- Puree half the soup using an immersion or regular blender and then add it back to the pot. The soup will not be completely smooth.
- Stir in lemon juice and cilantro, reheat if necessary before serving.
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Delicious! Highly recommend this recipe. I go a LITTLE heavier on the cumin & garlic than called for. One thing that is always interesting is how many chefs/recipe sharers casually call for a big 'ol bunch of "chopped fresh Cilantro." Surely you & they know that there are thousands of us who absolutely detest/loathe Cilantro - it has a soapy, chemical taste to us. It's apparently a genetic thing - but it is kind of amusing how one CONSTANTLY see recipes that encourage heavy Cilantro, as though Cilantro magically transforms anything into a mouthwatering treat. Oh GAWD - No!! I find the taste and smell horrible. There is even a website called "I Hate Cilantro," in which readers comment on their aversion to this stuff. Just sayin.'Reply
Great soup! I'm a big fan of red lentils in general, so I like to try as many recipes with them as I can find. I thought that the bright flavor of the lemon juice was a nice contrast with the earthiness of the lentils. I did increase the cayenne by quite a bit (I didn't measure, but it was probably between 1/2 - 1 teaspoon -- we like it HOT around here!) Other than that, didn't change a thing. I'm glad it made a nice big pot so I can take it in my lunch later this week. Thanks for sharing!Reply
I like this soup a lot, you can really taste the lentils because they aren't competing with many spices or other big flavours. Very satisfying and enjoyed by my children as well. I didn't find the need for the extra water, just used the broth that was called for because my pot was nearly over flowing as it was. I'm glad that was the case though because the consistency was perfect, any more liquid it would have been watery. Thanks for sharing Studio City Girl!Reply