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Amazing Red Lentil Soup Recipe

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This recipe for Amazing Red Lentil Soup is from The MacInnes/McSweeney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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