Info
- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 16 Times
Red Lentil Soup
- + New List
Cookbook
Recipe
We cook red lentils because of their golden, lighter color. French lentils are good too, but while they start out green they eventually turn brown. While French lentils make a good winter soup, perhaps red ones are better for spring. Technically, either type of lentil works
Yield :
Makes 6 servings
Ingredients
- 2 tablespoons extra virgin olive oil or canola oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 leek (white part only), halved lengthwise and cut ½ inch thick
- 6 cloves garlic, smashed
- 1 recipe Basic Vegetable Stock
- 2 cups water
- 2 cups red lentils, rinsed and drained
- Bouquet Garni (see Notes)
- 1 lemon, juiced (about 4 teaspoons)
- 2 teaspoons salt
- 1 teaspoon grated lemon zest
- Black pepper
Directions
.
1. Drizzle oil in a 3-quart soup pot and swirl it around until the oil coats the entire surface of the bottom of the pan. Heat over high heat for 1 minute. Add cumin and coriander. Cook and stir until fragrant, about 30 seconds. Add the celery, carrot, onion, leek, and garlic. Cook and stir until onion and leek are tender, about 5 minutes.
2. Add the Basic Vegetable Stock, water, lentils, and Bouquet Garni. Bring to a boil. Reduce heat to simmering and cook for 45 to 60 minutes, stirring occasionally. Stir in lemon juice, salt, and lemon zest. Remove Bouquet Garni. Season to taste with pepper.
Notes
Bouquet Garni: Bundle 8 sprigs fresh thyme, 2 bay leaves, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth. Tie closed with string.
© 2004 Meredith Corporation
Nutritional Information
Nutrition Facts per serving: 351 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 1,221 mg sodium, 56 g carbo., 13 g fiber, 23 g pro. Daily Values: 59% vit. A, 15% vit. C, 8% calcium, 23% iron
Would you like to leave a comment about this recipe?