Red Lentil Soup
A bright, lightly spicy lentil soup with soft red lentils, carrot, and warm cumin flavor. Blending only part of the pot gives it a texture that is both hearty and smooth, finished with lemon and cilantro for freshness.
Total time: 55 min • Active: 55 min • Inactive: 0 min
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Ingredients
- 3 tbsp olive oil
- 1 count onion
- 2 clove garlic
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.125 tsp chili powder
- 1 qt chicken broth
- 2 cup water
- 1 cup red lentils
- 1 count carrot
- 0.5 lemon lemon juice
- 3 tbsp fresh cilantro
Steps
Heat the olive oil in a large pot over high heat until hot and shimmering.≈ 2 min Add the chopped onion and minced garlic to the hot oil and sauté until golden. 4 min Stir in the tomato paste, ground cumin, salt, black pepper, and chili powder, then cook to deepen the flavors. 2 min Add the broth, water, red lentils, and diced carrot to the pot.≈ 2 min Bring the soup to a simmer over medium heat.≈ 8 min Partially cover the pot, reduce the heat to medium-low, and simmer until the lentils are soft. 30 min Puree about half of the soup, then return it to the pot so the texture stays somewhat chunky.≈ 5 min Reheat the soup if needed, then stir in the lemon juice and chopped fresh cilantro.≈ 2 min
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Adapted from cooking.nytimes.com
Yields
- 4 serving finished red lentil soup
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