Red Lentil Soup
Ingredients
- 3 tablespoons olive oil, plus more for drizzling
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large carrot, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cayenne
- 14 ounces diced tomatoes
- 1 quart chicken or vegetable stock
- 1 cup red lentils
- 1 teaspoon kosher salt
- juice of ½ lemon
- 3 tablespoons chopped fresh cilantro
Instructions
- In a large pot, heat oil over high heat until hot and shimmering. Add onion and sauté until soft, about 5 minutes.
- Add garlic, ginger, and carrots and sauté until soft, a few more minutes.
- Add cumin, coriander, turmeric, black pepper, cinnamon, and cayenne and sauté for 2 more minutes.
- Add tomatoes, stock, 2 cups water, lentils, and salt and bring to a simmer. Partially cover, turn heat to medium-low, and simmer until lentils are soft, about 30 minutes.
- If you want a less chunky soup, puree up to half of the soup and then add it back to the pot.
- Stir in lemon juice and cilantro before serving.
Notes
Adapted from Red Lentil Soup by Melissa Clark, New York Times.