Sheffield— I love to cook with red lentils as they give soups and stews and chilis a lovely consistency. A while back I shared my Red Lentil Chili, which is delicious, but this Red Lentil Soup has a twist: the wonderful tang of lemon and cilantro. Many people do not like cilantro, but in this soup, it adds a welcome zip of flavor. Served with some nice French bread and butter, this is a wonderful soup for a cold, winter day.
Red Lentil Soup
4 tablespoons olive oil
1 large red onion, chopped
3 cloves garlic, chopped
1 tablespoon tomato paste
1 teaspoon cumin
Large pinches of salt and pepper
Pinch of chili powder
1 quart chicken broth
1 cup red lentils
1 cup large carrot, chopped
1 lemon, juiced
3 tablespoons cilantro, chopped
3 to 4 tablespoons butter (optional)*
Sauté the onion and garlic in olive oil until soft.
Add the tomato paste, cumin, salt, pepper, and chili powder. Stir well.
Add broth, two cups of water, lentils, and carrots. Simmer for 30 minutes.
Ladle out half of the soup into a bowl. Then, using an immersion blender, puree the soup in the soup in the pot. Then add the reserved soup back into the pot.
Add salt to taste, and serve with a drizzle of olive oil.
*My secret ingredient with soups, stews, chili, and spaghetti sauce is to add three to four tablespoons of butter at the finish. It add some love and butteriness.
