This delicious soup is one I have made many times. I haven't posted it sooner, because we eat it so quickly, I never get a chance to snap a picture. I love that it is chock full of healthy good nutrition while still tasting fabulous. I found the recipe on the wonderful blog,
The Kitch The team from The Kitchn saw this recipe posted on
Orangette, Orangette describes this as "a quiet soup" and that's just what it is. Soothing,comforting and very satisfying. The lemon juice is absolutely crucial to the flavor of the soup. It adds a lovely brightness and ties all the rest of the earthy flavors together. So, don't even think about skipping it. If you forget to buy the lemon at the market, save the soup for the next day, and go and get a lemon!
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Red Lentil Soup with Lemon Adapted from In The Kitchen With A Good Appetite by Melissa Clark
4 Tbsp. olive oil, plus additional good oil for drizzling
2 large yellow onions, chopped
4 garlic cloves, minced or pressed
2 Tbsp. tomato paste
2 tsp. ground cumin
½ tsp. kosher salt, or more to taste
A few grinds of freshly ground black pepper
Pinch of cayenne or Aleppo pepper, or more to taste
2 quarts chicken or vegetable broth
2 cups red lentils, picked through for stones and debris
2 large carrots, peeled and diced
Juice of 1 lemon, or more to taste
1/3 cup chopped fresh cilantro
In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer. Add the broth, 1-2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, about 30 minutes. Taste, and add more salt if necessary.( I add about another teaspoon of salt and 1/2 teaspoon black pepper. ) Using an immersion or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice and cilantro. Serve the soup drizzled with good olive oil and dusted very lightly with cayenne, if desired.
Yield: 6 to 8 servings