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NYT Red Lentil Soup Recipe

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This recipe for NYT Red Lentil Soup is from Down Home Cookin' with the Davis Girls, 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 TBSP Olive Oil, plus more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 TBSP Tomato Paste
1 tsp cumin
1/4 tsp kosher salt
1/4 tsp black pepper
Pinch of chili powder or ground cayenne, plus more to taste
1 qt (32 oz)chicken or vegetable broth
1 cup red lentils
1 large carrot, pealed and diced
juice of 1/2 lemon, more to taste
Directions:
Directions:
in a large pot, heat 3 TBSP olive oil over high heat until hot and shimmering. Add onion and garlic, and saute until golden, about 4 minutes

Stir in tomato paste, cumin, salt, pepper and chili powder, and saute for 2 minutes longer

Add broth, 2 cups water, rinsed lentils and carrot. Bring to a simmer, then partly 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, puree half the soup, then add it back to pot. The soup should be somewhat chunky. Add lemon juice before serving.
Number Of Servings:
Number Of Servings:
6–8

 

 

 

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