Ny Times Lentil Soup Recipe
Stir in the lentils and water add salt to taste 1 to 2 teaspoons and bring to a boil.
Ny times lentil soup recipe. 1 large carrot peeled and diced. Cook stirring just until the garlic smells fragrant about 30 seconds to a minute and stir in the tomatoes with their juice the thyme and salt to taste. This recipe is a standby for me in the winter months and has been for many years.
If using a traditional blender please. Cook and stir over low heat for 8-10 minutes. Juice of 12 lemon more to taste.
Bring to a simmer and cook stirring often for about 10 minutes until the tomatoes have cooked down somewhat and. The lentils should be firm but creamy on the insideBlack lentils can vary in their cooking time depending on their age so you may need to cook some a bit longer Add more. Garnish with cilantro and serve.
Taste and adjust seasoning. Add the sausage lentils nutmeg and 4 cups water to the pot. Add carrots potato onion garlic and remaining oil to the pan.
In a large pot heat 3 tablespoons oil. 1 tablespoon tomato paste. Using either a hand blender or traditional blender puree the soup until it reaches your desired consistency.
Red Lentil Soup with Lemon - NYT. 2 or 3 stalks celery chopped. Curry flavors and cauliflower always make a good match.