I’ve been so busy lately that I haven’t had the time to blog in over a week! Finally today, I had the time to try this healthy and delicious red lentil soup. It contains my favorite spices, cumin and chili powder; and my favorite herb, cilantro. This recipe is by Melissa Clark, New York Times Cooking. It can be made with either chicken or vegetable broth. When I make this soup again, I will be cooking adding more lentils, since I prefer a thicker soup. This is incredibly easy to make and a very tasty to enjoy!
- 2 tablespoons organic extra-virgin olive oil
- 1 large onion (about 1½ cups), chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Pinch of ground chili powder
- 1 (48 ounce) package of organic chicken broth
- 2 cups water
- 1 cup red lentils
- 1 large organic carrot, peeled and diced
- Juice of ½ lemon, more to taste
- 3 tablespoons chopped fresh cilantro
- Using a large pot, heat oil over medium-high heat. Add onion and garlic and sauté for about 4 minutes, until golden.
- Add tomato paste, cumin, salt, pepper and chili powder and cook for 2 minutes longer.
- Pour in broth and water. Add lentils and carrot. Bring to a boil and simmer for about 30 minutes, until lentils are soft. If needed, add more salt and pepper to taste.
- Using a regular blender or immersion blender, purée half the soup, then put it back into pot.
- If necessary, reheat soup. Add lemon and cilantro. Serve immediately. 4 servings.
With the colder weather just around the corner, this soup will certainly warm your chilled bones. It is so easy to prepare with ingredients you will usually find in your pantry and refrigerator. The lentils are first cooked in a delicious organic vegetable broth and then seasoned with a spicy curry powder. It is finished off with a dollop of yogurt and freshly chopped cilantro! I found this wonderful recipe in America’s Test Kitchen, Cooking Fresh, 2015. I made some minor changes, substituting butter with healthy olive oil and reducing the amount of ginger. It is a hearty soup that will please your taste buds and colorful ingredients that will please your eyes!
- 4 cups organic vegetable broth
- 1 cup split red lentils, picked over and rinsed
- 1 tablespoon organic extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- 1 large beefsteak tomato (12 ounces), cored, seeded and chopped into ¼-inch pieces
- Sea salt
- Freshly ground pepper
- ½ cup plain yogurt
- 2 tablespoons chopped fresh cilantro
- Using a small saucepan, combine 2 cups broth and lentils. Cook over low-medium heat for about 12 minutes, until lentils are al dente and most of the broth is absorbed. Set aside.
- In a large pot, heat olive oil over medium heat. Add onions and cook for about 3 minutes. Then add garlic, ginger and curry powder and cook until fragrant, about 30 seconds.
- Add the remaining broth, lentils and tomatoes. Cook for 10 to 12 minutes, until lentils are tender. Season with salt and pepper to taste. Serve in soup bowls with a dollop of yogurt and sprinkle with cilantro. 4 servings.