Subj : NYT Most Requested - 04
To : All
From : Dave Drum
Date : Mon Oct 07 2024 05:32 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Lentil Soup w/Lemon
Categories: Vegetables, Poultry, Citrus, Herbs
Yield: 4 servings
3 tb Olive oil, more for
Drizzling
1 lg Onion; chopped
2 cl Garlic; minced
1 tb Tomato paste
1 ts Ground cumin
1/4 ts (ea) salt & black pepper
pn Ground chile; more to taste
1 qt Chicken broth
2 c Water
1 c Red lentils
1 lg Carrot; peeled , diced
Juice of 1/2 lemon; more to
Taste
3 tb Chopped fresh cilantro
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.
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
minutes. Taste and add salt if necessary.
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.
Reheat soup if necessary, then stir in lemon juice and
cilantro. Serve soup drizzled with good olive oil and
dusted lightly with chile powder if desired.
By: Melissa Clark
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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