Name: Red Lentil Soup
Prep time: 60 min
Total time: 60 min
Ingredients: 1/4 cup olive oil (and additional for drizzling); 2 large onions (chopped); 4 cloves garlic (minced); 2 tablespoons tomato paste; 2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; pinch chili powder or ground cayenne; 2 quarts chicken or vegetable broth (preheated in microwave); 2 cups water; 2 cups red lentils; 2 cups carrot (peeled and diced 3/8"); lemon juice (from 1 lemon); 6 tablespoons cilantro; olive oil

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Red Lentil Soup

This soup is golden in color and is nicely flavored with cumin, a bit of chili powder, hint of lemon and cilantro garnish.

Based on a recipe by Melissa Clark, The New York Times.

Prep Time1

Total Time1

Course: Gluten Free, Soups, Vegetarian

Servings: 8 servings

Author: Catherine Christiano

Ingredients

1/4 cup olive oil and additional for drizzling
2 large onions chopped
4 cloves garlic minced
2 tablespoons tomato paste
2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
pinch chili powder or ground cayenne
2 quarts chicken or vegetable broth preheated in microwave
2 cups water
2 cups red lentils
2 cups carrot peeled and diced 3/8"
lemon juice from 1 lemon

Garnish

6 tablespoons cilantro
olive oil

Instructions

Place 6 quart stock pot on stove. Add 4 tablespoons olive oil. Over high heat until oil shimmers. Add onion and garlic. Sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper, and chili powder. Sauté 2 minutes.
Stir in broth, 2 cups water, lentils, and carrots. Bring to a simmer, then partly cover and simmer on medium-low about 30 minutes, until lentils are soft.
Puree half the soup using an immersion blender or food processor. Return pureed soup to pot. Adjust salt if needed.
To serve, reheat, stir in lemon juice and cilantro. If desired, drizzle with olive oil and lightly dust with chili powder.