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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.