New York Times Cooking Red Lentil Soup
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Add the onion and cook stirring occasionally until soft and translucent about 5 minutes.
New york times cooking red lentil soup. Soup should be somewhat chunky. Stir in onion garlic ground coriander cumin and turmeric and simmer partially covered 15 minutes. This is a lentil soup that defies expectations of what lentil soup can be.
3 tablespoons olive oil more for drizzling 1 large onion chopped 2 garlic cloves minced 1 tablespoon tomato paste 1 teaspoon ground cumin 14 teaspoon kosher salt more to taste 14 teaspoon ground black pepper Pinch of ground chili powder or cayenne more to taste. It is light spicy and a bold red color no murky brown here. 3 tablespoons olive oil more for drizzling.
In a large pot heat 3 tablespoons oil over high heat until hot and shimmering. 1 tablespoon tomato paste. This red lentil soup is healthy delicious and quick to prepare.
Bring to a simmer then partially cover pot and turn heat to medium-low. In a medium saucepan heat 2 tablespoons olive oil over medium heat. Add broth 2 cups water and lentils.
Bring to a simmer partially cover pot. When the spices begin to smell fragrant just about 30 seconds stir in the lentils coconut milk and salt. Keeping on trend with comforting cold-weather dishes we are happy to share with you an easy lentil soup recipe adapted from Melissa Clark for New York Times Cooking.
This Lemony Red Lentil Soup is adapted from a New York Times Cooking recipe. Red Lentil Soup With Lemon Time. Stir in tomato tomato paste cumin salt black pepper and chili powder or cayenne and sauté for 2 minutes longer.
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