This soup is the perfect way to reset after the indulgences of the holiday season. Served on its own or with a simple salad of arugula, cherry tomatoes and shaved parmesan, it’s a meal that’s easy enough for a busy weeknight, yet impressive enough for entertaining. Let us know if you try it!
Recipe from Melissa Clark/NY Times
M A K E S 4 S E R V INGS | COOK TIME: 45 MINUTES | NO OVEN REQUIRED
I N G R E D I E N T S
*3 tablespoons olive oil, plus more for drizzling
*1 large onion, chopped
*2 garlic cloves, minced
*1 tablespoon tomato paste
*1 teaspoon ground cumin
*¼ teaspoon kosher salt, plus more to taste
*¼ teaspoon black pepper
*Pinch of chili powder or ground cayenne, plus more to taste
*1 quart chicken or vegetable broth
*1 cup red lentils
*1 large carrot, peeled and diced
*Juice of ½ lemon, more to taste
*3 tablespoons chopped fresh parsley or cilantro
D I R E C T I O N S
1. In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add
onion and garlic, and sauté until golden, about 4 minutes
2. Stir in tomato paste, cumin, salt, black pepper and chili powder, and sauté for 2
minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover
pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup,
then add it back to pot. The soup should be somewhat chunky.
5. 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.