New York Times Red Lentil Soup Recipe

Add the onion and cook stirring occasionally until soft and translucent about 5 minutes. Red Lentil Soup With Lemon Here is that superb soup. Add lemon zest lemon juice and yogurt and stir together until combined.

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Red Lentil Soup With Lemon Recipe Recipe Red Lentil Soup Red Lentil Lentil Soup

1 quart chicken or vegetable broth.

New york times red lentil soup recipe. Juice of 12 lemon more to taste. It looked intriguing and when I saw that there were tons of wonderful reviews I. In a large pot heat 3 tablespoons oil over high heat until hot and shimmering.

Cook stirring until tender about 5 minutes and add the garlic ½ teaspoon salt the cumin coriander and curry powder. Throw in tomato paste cumin cayenne salt black pepper and mix in. This recipe was adapted from The New York Times contributed by Melissa Clark.

Its enough for a light dinner if you serve it with a stack of delicious thick toast and. Simmer at medium-low until lentils are soft about 30 minutes. We more than double the recipe omit the water and use an immersion blender to smooth.

Puree half the soup using an immersion or. Add celery and cook until softened 5. Add onion and garlic and saute until golden about 4 minutes.

Makes about 10 side serves Ingredients. More about melissa clark red lentil soup recipes EASIEST LENTIL SOUP RECIPE - NYT COOKING. I mostly kept to the original recipe but increased the spice and lemon and added in another carrot.

Add broth 2 cups of water lentils and carrot. Add broth water lentils and carrots. Stir in onions and 12 teaspoon salt and cook until onions start to brown at the edges stirring frequently 6 to 9 minutes.

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