Red Lentil Soup

A simple yet satisfying soup that’s ready in 45 minutes!  Adapted from NY Times Cooking.

Red Lentil Soup
2016-01-19 11:19:13
Serves 6
A simple yet satisfying soup that’s ready in 45 minutes!
 

 

 
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 3 tbsp olive oil
  2. 1 large onion, chopped
  3. 2 garlic cloves, minced
  4. 2 stalks celery, chopped
  5. 3 or 4 small carrots, peeled and diced
  6. 2 tbsp tomato paste
  7. 1 tsp ground cumin
  8. 1/2 tsp chili powder
  9. Pinch of cayenne, more to taste
  10. 1 quart chicken broth
  11. 2 cups beef stock
  12. 1 tbsp cider vinegar
  13. 2 tsp Worcestershire sauce
  14. 1 cup red lentils
  15. 1 bay leaf
  16. 2 or 3 sprigs of fresh thyme
  17. Juice of 1 lemon
  18. 3 tablespoons chopped fresh cilantro
  19. a few leaves of chopped fresh spinach
  20. kosher salt and fresh ground black pepper to taste
Instructions
  1. In a large stainless steel pot, heat the olive oil until hot and shimmering. Add onion, garlic, carrots and celery and sauté until onions are golden, about 6 minutes.
  2. Stir in tomato paste, cumin, chili powder and cayenne, and sauté for 2 minutes longer.
  3. Add chicken and beef stock, vinegar, Worcestershire, lentils, bay leaf and thyme sprigs. Bring to a boil, reduce heat and simmer until carrots are cooked but stll firm, about 30 minutes. Remove bay leaf and thyme sprigs.
  4. Using a blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Reheat soup and stir in lemon juice, spinach and cilantro. Taste and add salt & pepper as needed.
Notes
  1. You can usually find red lentils in the Goya section of the supermarket. Substitute vegetable stock to make a vegan version.
By Keith Bergendorff
Adapted from NY Times Cooking
Adapted from NY Times Cooking
My Recipe Source https://myrecipesource.net/

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