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Red Lentil Soup
Recipe courtesy Gourmet Magazine
- Total Time:
- 55 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 40 min
- Level:
- Easy
- Yield:
- 6 to 8 servings
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 carrots, chopped (1 cup)
- 1/2 cup chopped fresh or canned tomato
- 1 celery rib, chopped
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 cup dried red lentils
- 4 cups water
- 1 1/2 cups chicken broth
- 2 tablespoons chopped fresh parsley
- 2 teaspoons freshly squeezed lemon juice, or to taste
Directions
Heat oil in a 4 to 5 quart heavy saucepan over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and saute, stirring, for 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
Stir in parsley and lemon juice; then season with salt and pepper.
© Recipe courtesy Gourmet Magazine