Ny Times Red Lentil Soup Recipe

Add the first 5 ingredients to a large pot. Cook stirring occasionally until the flavors have melded and the lentils are soft and cooked through about 30 minutes. Heat the oil in a large heavy soup pot over medium heat and add the onion.

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Curry flavors and cauliflower always make a good match.

Ny times red lentil soup recipe. Juice of 12 lemon. Taste and add more salt to your tastes if desired. 1 cup red lentils.

Serve hot with spoonfuls of the lemon-mint yogurt. Tomatoes pickled peppers or vegetables citrus or yogurt lend a bit of zip. Juice of 12 lemon more to taste.

Garlic onion and sweet carrots are sauteed in quality extra virgin olive oil until tender and fragrant. Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking then sauté onion stirring until golden. Cook stirring until tender about 5 minutes and add the garlic 12 teaspoon salt the cumin coriander.

Add the ground cumin and stir another 30 seconds. Add broth 2 cups water lentils and carrot. 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.

Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. In a small saucepan add the oil. Cover and bring to a boil.

A creamy extra smooth red lentil soup with a few ingredients that bring about the robust Greek flavors we love. Red Lentil Soup with Lemon - NYT. It will take you only about 10 minutes to prep the ingredients for this comforting soup.

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