New Year’s Day Red Lentil Soup
It’s an Italian tradition to eat lentils around New Year’s for good luck – I find that I start to crave simpler, bean- and vegetable-based dishes after the winter holidays, so it’s a tradition I enjoy following. On New Year’s Day I made a red lentil soup, which my Mom gave me the recipe for. It’s easy and fresh tasting. I tend to use a bit more lemon juice than called for. Recipe follows, enjoy!
Red Lentil Soup with Lemon
INGREDIENTS:
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
1/8 teaspoon ground chili powder or cayenne, or to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Greek yogurt as optional garnish
METHOD:
In a large pot, heat 3 T oil over high heat until hot and shimmering. Add onion and garlic, saute until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne and saute 2 minutes longer. 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. Using an immersion blender, puree the soup, but stop while it’s still somewhat chunky. (If you use a regular blender instead, puree some of the soup, and then return that to the pot with the rest of the soup.) Reheat soup if necessary, then stir in lemon juice and cilantro. Serve drizzled with good olive oil and dusted lightly with chili powder if desired. Optional garnish of Greek yogurt.