I have two hearty soups to share. Perfect to serve for dinner on a chilly night. This red lentil soup is healthy, delicious, and quick to prepare.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I doubled the recipe, modified the proportions, and puréed the finished soup to create a uniform texture. I served it with warm naan and green salad.
Yield: 8 servings
- 6 tablespoons olive oil, more for drizzling
- 2 large yellow onions, chopped
- 8 garlic cloves, minced
- 2 T tomato paste
- 2 tsp ground cumin
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground Chile powder, more to taste
- 1/4 tsp cayenne, more to taste
- 2 quarts chicken or vegetable stock (I used 1 quart of homemade turkey stock & 1 quart of chicken stock)
- 4 cups water
- 2 cups red lentils
- 3 large carrots, peeled and diced
- juice and zest of 1 lemon, more to taste
- 6 T chopped fresh cilantro, more for garnish
- In a large pot, heat 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, chili powder, and cayenne, and sauté for 2 minutes longer.
- Add stock, water, lentils and carrots. 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 the soup then add it back to pot.
- 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. Garnish with additional minced cilantro as well, if desired.
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: cilantro, dinner, legumes, lemon, lemon zest, lentil, Melissa Clark, Middle Eastern, red lentils, soup, Thanksgiving, vegan
I just feel so healthy eating a dish like this. 🙂 Served over brown rice with yogurt and warm naan, this dish is an amazing complete vegetarian meal. The lentils have a little bit of heat and the yogurt tempers it perfectly.
This recipe was adapted from Food and Wine, contributed by Madhur Jaffrey. It was voted one of their “Best New Vegetarian” dishes. I believe it! 🙂 I doubled the recipe, used French green lentils, a combination of ghee and coconut oil, and substituted beet and turnip greens for the kale. Satisfying and tasty!
Yield: Serves 6 to 8
- 2 teaspoon finely grated ginger
- 4 garlic clove, put through a garlic press
- 4 teaspoons ground coriander
- 2 teaspoon ground cumin
- 3 tablespoons ghee
- 3 tablespoons coconut oil
- 1/2 teaspoon cumin seeds
- 2 large shallots, minced
- 2 tablespoons tomato paste mixed with 2 tablespoon of water
- 2 1/2 cups dried French green lentils
- 1/2 teaspoon ground turmeric
- 8 ounces green beans, cut into 3/4-inch lengths
- 8 ounces kale, or other greens stemmed and leaves cut into ribbons (I used about 10 cups of mixed beet & turnip greens)
- 2 medium carrots, thinly sliced
- 2 cups finely chopped cilantro
- 1 teaspoon cayenne pepper
- coarse salt, to taste
- brown Basmati rice, warm naan, and plain Greek yogurt, for serving
- In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/2 cup of water to make a paste.
- In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling.
- Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes.
- Stir in the tomato paste and cook until thick, about 1 minute longer.
- In a saucepan, combine the lentils with the turmeric and 10 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender.
- Add the green beans, greens, carrot, three-fourths of the cilantro and the cayenne and season with salt.
- Cook until the lentils and vegetables are tender, 15 minutes.
- Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
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Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: beet greens, cilantro, cumin seeds, curry, French lentils, gluten free, green beans, green lentils, healthy, Indian, kale, legumes, lentil, Madhur Jaffrey, shallots, turmeric, turnip greens, vegan, vegetarian