Red Lentil Soup With Lemon |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I wanted to take a break from MEAT so I made this lovely vegetarian soup and served it with some toasted ciabatta & butter. It's spicy and hearty; perfect soup for a chilly night such as last night :-) Ingredients:
3 tablespoons olive oil, more for drizzling |
1 large onion, chopped |
2 garlic cloves, minced |
1 tablespoon tomato paste |
1 teaspoon ground cumin |
1/4 teaspoon kosher salt, more to taste |
1/4 teaspoon ground black pepper |
pinch of ground chili powder or cayenne, more to taste |
1 quart vegetable stock (recipe below) |
1 cup split red lentils |
1 large carrot, peeled and diced |
juice of 1/2 lemon, more to taste |
3 tablespoons chopped fresh cilantro |
homemade vegetable stock |
1 leek. sliced and rinsed clean |
3 medium sweet onions, peeled and chopped |
3 large carrots, scrubbed and chopped |
2 stalks celery, rinsed and chopped |
8 ounces crimini mushrooms, rinsed and quartered |
2 roma tomatoes, rinsed and quartered |
1 head fennel (about 1 lb.), rinsed, and chopped |
handful fresh parsley |
handful fresh thyme |
handful fresh oregano |
1 tablespoon black peppercorns |
kosher salt to taste |
Directions:
1. For homemade vegetable stock:
2. Place leek in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
3. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
4. For Lentil Soup:
5. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
6. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
7. Add broth, 2 cups water, lentils and carrot. 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.
8. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
9. 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.
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