Recipe

Red Lentil Soup With Lemon Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 10 months, 1 week ago 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 :-) Prep:10m Cook:45m Servings:8	Luisascater
	red lentils spicy soup lemon

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Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, more to taste

1 quart vegetable stock (recipe below)

1 cup split red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

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homemade vegetable stock:

1 leek. sliced and rinsed clean

3 medium sweet onions, peeled and chopped

3 large carrots, scrubbed and chopped

2 stalks celery, rinsed and chopped

8 ounces crimini mushrooms, rinsed and quartered

2 Roma tomatoes, rinsed and quartered

1 head fennel (about 1 lb.), rinsed, and chopped

Handful fresh parsley

Handful fresh thyme

Handful fresh oregano

1 tablespoon black peppercorns

Kosher salt to taste

Directions

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.

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Comments

sday5 10 months, 1 week ago said:
I love red lentil soup. I am anxious to try this version.

trigger 10 months, 1 week ago said:
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 that you can not get any other way.
Your presentation rocks as usual
Five forks Luisa and you know this puts a smile on my face.

Michael

greekgirrrl 10 months, 1 week ago said:
Perfect indeed!

jimrug1 10 months, 1 week ago said:
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..;-)~

juels 10 months, 1 week ago said:
Love this soup! Red lentils and carrots are a great combination, and the stock with fennel, crimini mushrooms and all the fragrant spices couldn't get any better!

boofie 10 months, 1 week ago said:
Yummy! I was going to try *another* lentil soup recipe on here for my soup night next week but I might have to sub this one in instead :)

lunasea 10 months, 1 week ago said:
How delightful, Luisa! I LOVE lentils, so this really drew my attention. I love the flavors and comfort of this soup. High 4 and flags for beauty...thanks so much!

jenniferbyrdez 10 months ago said:
I'm a soup nut, sounds delightful. Beautiful stock.

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