Recipe courtesy of Padma Lakshmi
Print
Yield:
4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 1 carrot, diced
  • Salt and freshly ground black pepper, to taste
  • 2 cloves garlic, peeled and smashed
  • 3 tomatoes, cored and diced
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon hot or medium Madras curry powder or Garam Masala
  • 1/2 teaspoon lemon pepper seasoning
  • 1/2 teaspoon herbs de Provence
  • 2 bay leaves
  • 1 cup water
  • 1 chicken bouillon cube
  • 4 cups precooked brown lentils
  • 1 to 2 tablespoons fresh lemon juice, or to taste
  • Extra virgin olive oil, for drizzling

Directions

In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves.

Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Lentil Soup

Recipe courtesy of Alton Brown

Red Lentils (Misr Wat)

Recipe courtesy of Miriam Garron

Red Lentil Salad

Recipe courtesy of Bal Arneson

Bal's Lentil Cookies

Recipe courtesy of Bal Arneson

Mum's Everyday Red Lentils

Recipe courtesy of Aarti Sequeira

Pork Belly with Lentils

Recipe courtesy of Laura Calder

Red Lentil and Vegetable Soup

Recipe courtesy of Good Housekeeping

Lentil and Tomato Soup

Recipe courtesy of David Rocco

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here