Spicy Roasted Carrot & Red Lentil Ragout

When a family friend posted a link to this “tried and true” recipe on Facebook, I knew that I was going to make it for sure. Not only is she a wonderful cook, but she also endorsed it by saying that she’s been making it for ten years!

This hearty and healthy stew-like soup is really another wonderful variation of vegetarian chili. The recipe was adapted from The New York Times, contributed by Molly O’Neill. I increased the amount of carrots, omitted the cayenne pepper, and cut the carrots prior to roasting in order to decrease the preparation time.

We ate it as a stew served over brown Basmati rice and topped it with Greek yogurt (others with sour cream) to temper the heat. The author suggested extending the ragout with either coconut milk or stock to give it a soup-like consistency, if desired. Yum!

Yield: 6 servings

  • 2 pounds carrots, peeled, cut in half and quartered
  • 5 tablespoons olive oil
  • 2 ½ teaspoons kosher salt
  • freshly ground black pepper to taste
  • 1 medium onion, sliced thin
  • ¾ teaspoon ancho chili powder
  • ¾ teaspoon chipotle chili powder
  • teaspoon cayenne pepper, optional
  • 1 cup red lentils
  • 5 cups chicken or vegetable stock
  • brown Basmati rice, for serving, optional
  • plain Greek yogurt or sour cream, for serving, optional
  1. Preheat the oven to 450 degrees, preferably on convection roast.
  2. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 12 minutes.
  3. Turn the carrots, add the onion and roast an additional 15 minutes, until the carrots are brown and tender.
  4. When carrots are cool enough, cut them in 1/4-inch dice.
  5. Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper, if using. Cook, stirring, for 1 minute.
  6. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
  7. Season with remaining salt and pepper to taste.
  8. Serve with rice, or as a thick soup. Garnish with yogurt or sour cream to temper the heat.

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Ottolenghi’s Red Lentil Soup with Chard, Cilantro, & Lemon

Red lentil soup is definitely one of my cold weather favorites. I have made all sorts of versions but all have been relatively smooth in texture. This version has spoonfuls with different consistencies from caramelized red onions, chopped rainbow chard, and cilantro. Incredible.

This recipe was adapted from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. I doubled the recipe below, used ground coriander, and added more fresh lemon juice. The authors declared that the squeeze of fresh lemon juice just prior to eating is essential. We ate it with sourdough baguette slices and a green salad.

Yield: Serves 6

  • 2 1/2 cups (500 g) split red lentils
  • 2 1/2 quarts (2.5 liters) cold water
  • 2 medium red onions
  • 2 T olive oil
  • 7 oz (200 g) Swiss chard (I used rainbow chard)
  • 3 cups (50 g) cilantro leaves
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 T coriander seeds or 1 T ground coriander
  • 3 cloves garlic, crushed
  • 3 1/2 T (50 g) unsalted butter
  • grated zest of 1/2 lemon
  • juice of 1/2 lemon
  • sourdough bread, for serving
  • 4 lemons, cut into wedges, for serving
  • coarse salt and freshly ground black pepper
  1. Rinse the lentils in cold water.
  2. Place lentils in a saucepan with the water, bring to a boil, and simmer for 35 minutes, until soft. Skim off any scum that rises to the surface during cooking.
  3. Using a slotted spoon, remove about half the lentils from the cooking liquid and set aside in a bowl.
  4. Add a generous pinch of salt to the lentils and water int he pan and process with an immersion blender (or in a food processor).
  5. Return the reserved lentil to the soup.
  6. Peel the red onions, halve, and thinly slice them.
  7. Place onions in a frying pan over medium heat, add the olive oil and onions, and cook, stirring occasionally, for 4 to 5 minutes, until the onions soften and become translucent. Season with salt and pepper.
  8. Remove the large stems from the Swiss chard and reserve for another use. Wash and rinse the leaves, then chop coarsely.
  9. Remove the large stems from the cilantro and discard. Wash and rinse the leaves, reserve a few leaves for garnish, and coarsely chop the remainder.
  10. Mix the cooked onions, chard leaves, and chopped cilantro into the lentil soup.
  11. Season the soup with the cumin, cinnamon, and some salt and pepper to taste. Reheat the soup and simmer gently for 5 minutes.
  12. With a mortar and pestle, or using the flat blade of a large knife, crush the cilantro seeds and garlic together.
  13. Melt the butter gently in a small saucepan over medium heat, add the garlic and coriander seeds, and fry for 2 minutes, until the garlic starts to color slightly.
  14. Stir the butter mixture and the lemon juice into the soup, remove the pot from the stove, and cover with a lid. Leave the soup to infuse for 5 minutes prior to serving.
  15. Serve garnished with lemon zest and cilantro with lemon wedges and sourdough bread on the side. Make sure everybody squeezes the lemon into their soup.

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Egyptian Red Lentil Soup

FW Egyptian Red Lentil Soup

One of our favorite restaurants serves red lentil soup prior to the main course.  It is delicious.  For several years I have made it at home using a recipe that includes quite a bit of fresh ginger root.  When I recently tried this recipe from Food and Wine, I preferred it.  It is quick, simple, and really good.

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, finely chopped
  • 3 celery ribs, finely chopped
  • 3-6 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ancho chile powder
  • 1 pound tomatoes, seeded and diced
  • 2 cups red lentils (14 ounces)
  • Salt
  • Plain yogurt (or Greek yogurt), lemon wedges and warm pita, for serving

1. In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.

2. Working in batches, puree the soup. Season with salt and serve with yogurt, lemon wedges and warm pita.

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