New York Times Recipe Red Lentil Soup
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Red Lentil Soup With Lemon Recipe Recipe Red Lentil Soup Red Lentil Lentil Soup
Add broth 2 cups of water lentils and carrot.
New york times recipe red lentil soup. Makes about 10 side serves Ingredients. Juice of 12 lemon more to taste. Add the ground cumin and stir another 30 seconds.
In a large pot heat 3 tablespoons oil. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. More about melissa clark red lentil soup recipes EASIEST LENTIL SOUP RECIPE - NYT COOKING.
1 quart chicken or vegetable broth. Add spices and salt and pepper with tomato paste and sauce 2 more minutes. 1 cup red lentils.
Cook onion until soft about 4 minutes. Heat the olive oil in a large saucepan over medium heat. Tomatoes pickled peppers or vegetables citrus or yogurt lend a bit of zip.
2 tablespoons olive oil 2 medium-to-large onions chopped 6 garlic cloves pressed 3 tablespoons tomato paste 3 teaspoons ground cumin 34 teaspoon kosher. 2009-03-31 Red Lentil Soup from the New York Times. 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.
1 quart chicken or vegetable broth. Stir in onions and 12 teaspoon salt and cook until onions start to brown at the edges stirring frequently 6 to 9 minutes. Add the garlic cumin and.
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