"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Amazing Red Lentil Soup Recipe

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This recipe for Amazing Red Lentil Soup, by , is from The MacInnes/McSweeney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Faust
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 T tomato paste
1 tsp. cumin
1/4 tsp. kosher salt
1/4 tsp. black pepper
pinch cayenne
1 qt. chicken or vegetable broth (I use low sodium)
1 1/2 c. red lentils
1 large carrot peeled and diced
juice of 1 lemon
3 T. fresh cilantro or mint, chopped (I always use more)
2c. water ( I never use this much)

Directions:
Directions:
Heat 3T. olive oil in a large pot. Add onion and cook over medium heat for about 4 minutes. Add garlic and cook for 1 minute more. Stir in tomato paste, cumin, salt, black pepper and cayenne and saute for 2 minutes longer. Add broth, 2 cups of water, lentils and carrots. Bring to a simmer and cook 30 minutes--partially covered. Puree half the soup then add back to the pot. (The soup should be chunky.) Stir in lemon juice and cilantro or mint. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
For cooks who do not love cilantro as I do I am assured that mint is a fine substitute. The recipe comes from Mark Bittman. It was in the NY Times on Wednesday, January 9, 2008. I increased the amount of lentils and lemon juice to the above amounts. I also use lots more cilantro.

 

 

 

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