Red Lentil Soup With Lemon
From luisascatering 16 years ago
- 45 minutes to make
- Serves 8
I wanted to take a break from MEAT so I made this lovely vegetarian soup and served it with some toasted ciabatta & butter. It's spicy and hearty; perfect soup for a chilly night such as last night :-)
Ingredients
- 3 tablespoons olive oil, more for drizzling shopping list
- 1 large onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- 1 tablespoon tomato paste shopping list
- 1 teaspoon ground cumin shopping list
- 1/4 teaspoon kosher salt, more to taste shopping list
- 1/4 teaspoon ground black pepper shopping list
- Pinch of ground chili powder or cayenne, more to taste shopping list
- 1 quart vegetable stock (recipe below) shopping list
- 1 cup split red lentils shopping list
- 1 large carrot, peeled and diced shopping list
- juice of 1/2 lemon, more to taste shopping list
- 3 tablespoons chopped fresh cilantro shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- homemade vegetable stock: shopping list
- 1 leek. sliced and rinsed clean shopping list
- 3 medium sweet onions, peeled and chopped shopping list
- 3 large carrots, scrubbed and chopped shopping list
- 2 stalks celery, rinsed and chopped shopping list
- 8 ounces crimini mushrooms, rinsed and quartered shopping list
- 2 roma tomatoes, rinsed and quartered shopping list
- 1 head fennel (about 1 lb.), rinsed, and chopped shopping list
- Handful fresh parsley shopping list
- Handful fresh thyme shopping list
- Handful fresh oregano shopping list
- 1 tablespoon black peppercorns shopping list
- kosher salt to taste shopping list
How to make it
- For homemade vegetable stock:
- Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
- Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
- For Lentil Soup:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
The Rating
Reviewed by 7 people-
Luisa your stock for this Red Lentil Soup With Lemon soup is reminiscent of Chef Eric Tucker from the Millennium Restaurant San Francisco, CA who I visited and met while out that way in 2006.
It is outstanding an gives yo that rich full flavor t...more
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in loved it
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perfect indeed!
greekgirrrl
in Long Island loved it
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I am a sucker for Lentils. This is a great soup recipe. I love the spice combination and the homemade stock is awesome.. High Five Luisa..;-)~
jimrug1
in Peoria loved it
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