New York Times Recipes Red Lentil Soup With Lemon
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Add onion and garlic and sauté until golden about 4 minutes.
New york times recipes red lentil soup with lemon. Soup seems so perfect for lunch. I usually associate good lentil soups with a sort of moody musky earthiness a dense blending of spices and flavors. Breakfast for dinner is allowed too.
Stir in tomato paste cumin salt pepper and chili powder or cayenne pepper saute 2 more minutes. In a medium saucepan heat 2 tablespoons olive oil over medium heat. Simmer at medium-low until lentils are soft about 30 minutes.
This recipe from Melissa Clark from the New York Times is a favorite of my girls and husband and easy to make. Find this Pin and more on The Best of Melissa Clark by NYT Cooking. Red Lentil Soup with Lemon by Melissa Clark Photo Andrew Scrivani for The New York Times.
Add spices and salt and pepper with tomato paste and sauce 2 more minutes. This recipe is from the New York Times Cooking section. Taste and add salt if necessary.
Lentils are fast and easy to prepare delicious hot or cold and are a great staple to have in your fridge for those Im-too-hungry-to-cook-but need-something-healthy moments. Bring to a boil. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
1Saute onion and garlic for a few minutes in oil until golden brown. 3 tablespoons olive oil more for drizzling 1 large onion chopped 2 garlic cloves minced 1 tablespoon tomato paste 1 teaspoon ground cumin ¼ teaspoon kosher. In a large pot heat 3 tablespoons oil over high heat until hot and shimmering.
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