Red Lentil Soup with Lemon

Red Lentil Soup with Lemon

(adapted from Melissa Clark, NYT)

This soup is easy and excellent. Can be served at any temperature. Great soup for a large party. Other vegetables such as broccoli, kale (any dark green), tomatoes, or rabe can be added, as well as cooked chicken, sausage or ham. These should be added at the end or at the table.  For a party, it can be nice to have a selection.  A swirl of yogurt at the end is nice too.

Prep Time:  20 minutes

Cook Time:  30-40 minutes

Yield: 3-4 servings

Utensils needed:  Chef’s knife, cutting board, measuring spoons and cups, 2 quart or larger soup pot

Ingredients

• 3 tablespoons olive oil, more for drizzling
• 1 large onion, chopped (size of your fist or larger)
• 2-3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons cumin seed (za’atar is a good substitute or add 2 tsp coriander seeds, 1 tsp turmeric, 2 tsps black mustard seed, and 1 Tbsp plus 1 tsp minced fresh ginger for added flavor bomb)
• ¼ teaspoon kosher salt, more to taste
• ¼ teaspoon ground black pepper
• Pinch of ground chili powder or cayenne, more to taste (pimenton is good too)
• 1 quart chicken or vegetable broth
• 1 cup red lentils
• *1 large carrot, peeled and diced
• Juice of 1/2 lemon, more to taste (sumac is good also)
• 3 tablespoons chopped fresh cilantro or parsley 
• Garlic-rubbed croutons (optional -but great!)

 *more veg is good too: I used 2 cups carrots, parsnips and/or turnip.  For extra flavor, dice veg and roast them for 15 min at 450 degrees.

Preparation

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, (ginger,coriander, mustard seed, turmeric if using) cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, lentils and vegs. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. (OPTIONAL) Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot.   Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro/parsley. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired

NOTES:  Add water if soup is too thick.  Sumac can be added instead of lemon for mellowness.  Pimenton dulce can be used instead of cayenne for a more gentle taste.  It is not necessary to blend soup.  It isn’t very chunky and has a nice texture as it is.  
Great with garlic rubbed croutons!