archive.today webpage capture Saved from history←priornext→ 4 Jun 2024 02:37:57 UTC All snapshots from host cooking.nytimes.com WebpageScreenshot sharedownload .zipreport bug or abuse Log In Subscribe What to Cook Recipes Ingredients Occasions About Red Lentil Soup By Melissa Clark Updated Feb. 16, 2024 Joseph De Leo for The New York Times. Food Stylist: Monica Pierini. Total Time 45 minutes Rating 5 (28,276) Notes Read 2981 community notes This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors. Featured in: A Lentil Soup to Make You Stop, Taste and Savor Learn: How to Cook Beans Save Give ADVERTISEMENT INGREDIENTS Yield: 4 servings 3tablespoons olive oil, plus more for drizzling 1large onion, chopped 2garlic cloves, minced 1tablespoon tomato paste 1teaspoon ground cumin Salt and black pepper Pinch of chili powder or ground cayenne, plus more to taste 1quart chicken or vegetable broth 1cup red lentils 1large carrot, peeled and diced Juice of ½ lemon, more to taste 3tablespoons chopped fresh cilantro Add to Your Grocery List Ingredient Substitution Guide Nutritional Information PREPARATION Step 1 In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Step 2 Stir in tomato paste, cumin, ¼ teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer. Step 3 Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Step 4 Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky. Step 5 Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired. You have limited access to New York Times Cooking. Subscribe to return to this recipe, plus over 20,000 more for every interest and skill level. 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Mark as Cooked COOKING NOTES All Notes (2981) Most Helpful (557) Private SCA 6 years ago This is daal, minus a few essential seasonings. Best made by sautéing the onions, then adding ginger and garlic paste to taste; sautéing fresh chopped tomatoes (no paste); adding spices (turmeric, coriander powder, chili powder, a touch of cinnamon if you like) once the oil has taken on the red color from the tomatoes and the vegetables have a glazed appearance. Not enough salt in this recipe. Make a simple chutney with yogurt, green chilies and cilantro. Is this helpful? 1705 Jackie 6 years ago Was looking forward to this making this, and after seeing the comments, made a few changes...used chicken stock, and, instead of water, one 14oz. can of diced tomatoes and more stock. I used 3 carrots instead of 1, and didn't bother to blend....and added a bag of spinach, finished with grated parm, and it was fabulous. Is this helpful? 1594 Michael 6 years ago This is a very tasty recipe but I have two suggestions: 1. There is too much liquid for the amount of lentils; therefore add one or two small potatoes, diced, to give the soup more body. 2. Step 4 - No need for more mess of moving half the soup into another pot; get the same rougher consistency by pureeing in one pot but in short bursts until somewhat, but not entirely smooth. Is this helpful? 908 LL 6 years ago This recipe makes 4 small bowls of soup. Double the recipe to serve 4-6 Is this helpful? 677 SBDeb 6 years ago Absolutely delicious! I will never buy lentil soup again. This soup is better than any I've had at any Persian, Arabic or other mediterranian restaurant. I did add an extra 2 cloves of garlic, extra ¼ c of lentils, an extra carrot, and used ¼ tsp chili powder, ¼ tsp cayenne, and ¼ tsp of kebab spices ( mostly coriander and cumin) Consistency and flavor were perfect! Is this helpful? 492 Mahvash 6 years ago I followed the suggestion to use 2 carrots, 3 garlic cloves, and 5 cups of chicken broth, 1.5 cup red lentil and no water. I grated my carrots and sauteed it with the garlic and onion. I normally don't like red lentils, but this was fantastic. The lemon really rounded the soup. Will make this again. Is this helpful? 472 SCA 6 years ago Jules: for this quantity (1 cup lentils), a couple of plum tomatoes should do. Important to get nice juicy ripe tomatoes, and to sauté all the vegetables until the oil rises to the top and takes on the red tomato color, otherwise it will retain a somewhat raw taste no matter how long you simmer the soup. That first step ensures the full release of flavor of the spices. Is this helpful? 396 Jean 6 years ago I ate this soup almost every day in Turkey, where sumac and/or mint are added at the end. Sumac is not hard to find in the US (Whole Foods carries it), and adds a lovely tartness more mellow than lemon. The mint is also a nice touch. Is this helpful? 390 Randy 6 years ago You'll get more color out of the carrot and the tomato paste than the lentils. Red lentils fade rapidly to pale pink and then yellow as they are exposed to prolonged heat. But forget their color, it's the flavor and texture that makes them so desirable. If you want more red bump up the tomato or add some sweet smoked Spanish paprika--the subtle smoke note is terrific with lentils of all hues. Is this helpful? 315 MJ 6 years ago We like to zest the lemon as well. The brightness of flavor this adds is incredible. The flavor just explodes in your mouth! Is this helpful? 303 Gary 6 years ago I make this all the time. At the end I often add fish (a pound of tilapia works nicely) to make a rich one-pot dinner - like a thick chowder. (The fish cooks in the hot soup.) I like things spicy so I then adjust the seasonings (including the amount of lemon) accordingly; and I let the volume reduce a bit by not covering the pot tightly when simmering. Is this helpful? 295 Isabel 6 years ago Just made this for the first time, and it was delicious. I understand that some people do not like cilantro, but it really does benefit from that flavour, as well as the lemon juice. Keep those two ingredients in there, and you won't be sorry! I followed the recipe exactly, and didn't find it too thin. I have leftovers, and keep going back to the pot for another spoonful. I will say that it gets thicker as it cools. Highly recommend, and will definitely make again. Is this helpful? 227 Zoe 6 years ago After I used the immersion blender, I added a bunch of lacinato kale torn into small pieces and cooked for a few more minutes until wilted. Delicious! Is this helpful? 217 Katy 6 years ago I have made this soup at least 3 dozen times, always yielding the same delicious results. It freezes beautifully making it a great option for make-ahead menu item or impromtu dinner party. In addition to the cilantro, I like to garnish with toasted pepitas. It's so good I've served it as light lunch item on Thanksgiving. Is this helpful? 200 Carey Larsen 6 years ago This is such an easy, healthy, inexpensive soup. I add two tablespoons of barley to give it a little silkiness. Also use ground chipotle pepper. I cook this in my pressure cooker for about 9 minutes, which results in no need for the immersion blender step. Is this helpful? 175 alex 1 hour ago Perfect. All the people on here are trying to make another recipe. Some of the comments are just silly with all the additions and changes. Just trust the recipe. Its great. Just a simple lentil soup that needs nothing more. The lemon and cilantro make it. We had it with some broiled halibut trimmings (the trimmings are only $7 per lb) that I tossed in some curry powder. And a little yogurt with olive oil and cilantro on the side. Simple Monday night. Extremely pleased. Is this helpful? Tanya Bowers 6 days ago Omitted the lemon and cilantro, but I added coriander. Is this helpful? Sallie 1 week ago Delicious soup! Used all of the liquid, about ¼ c lentils, added a ¼ t each of chipotle powder and smoked paprika. Did not blend as the texture was great. Used a full lime instead of lemon. (Lime is so tasty with cilantro) Will make many more times. Is this helpful? bec 1 week ago ¼-½ chipotle chili powder, 1.5 cup lentil Is this helpful? CLOW 1 week ago I followed the recipe but I found this was a pale, off-flavoured dish. It tasted like.... tomato paste? and carrot paste? Is this helpful? Beatriz 1 week ago Delicious! I added sumac and a dollop of yogurt at the end. I used twice as much tomato paste, carrot and garlic and 1.5 cups of lentils, it worked out great. Is this helpful? Mark H 1 week ago I love this soup so much and have made it dozens of times. It’s one of the few dishes that I actively crave. Lately I have been adding red pepper flake, smoked paprika, two chipotle peppers, and a teaspoon of adobe sauce to enhance the spice and smokiness. I also use vegetarian “Not Chick’n” bouillon cubes because we don’t eat meat. Is this helpful? Mimi 2 weeks ago We use this recipe in my food tech classes when the kids learn knife skills. We end up with a whole bunch of diced onion, celery and carrot and this soup is a great way to use it up. There's no celery on the listed ingredients but why waste it? Adds flavour. We also double the garlic, and the kids blend it to death ("ew vegetables"). Then after all the complaints they actually try it and love it. I also make it at home for easy dinners. The lemon is key. Takes it from nice to incredible. Is this helpful? Maria 2 weeks ago I love this soup, and it's great to riff on. I've used any kind of tomato, various liquid including all veggie stock for a vegetarian friend. I've thrown in leftover couscous or shredded chicken, greens or frozen peas at the end, a dollop of yogurt or sour cream.... I never bother to blend it, and it's always scrumptious. Is this helpful? Bdubs 2 weeks ago Really good as written but I’ve landed on the following adjustments after several iterations: 1. Triple the garlic 2. 3-4 carrots add a bit more body and touch of sweetness 2. Replace tomato paste with harissa paste such as Trader Joe’s (add more like 2 TBSP if you like a little kick) 3. 1.5 cups lentils and 7 cups chicken broth (BTB works great) for a heartier soup 4. Juice of whole lemon at the end off the heat Is this helpful? Joan 2 weeks ago Use one cup water. May need to add another half cup. I used two big carrots. Is this helpful? more notes 3 weeks ago Add a sprinkle of berbere, add 1 tbsp chicken bouillon Is this helpful? Tom 3 weeks ago Very good precisely as per the recipe. Is this helpful? Jonathan Mondschein 3 weeks ago - Fry whole cumin, bay leaf, and cardamom seeds with aromatics - add potato - add cayenne pepper - garnish with fresh jalepeno Is this helpful? Allison S 4 weeks ago Threw this together on a chilly cloudy Saturday and it was delicious— threw in the greens from the tops of the carrots in the immersion blender to give it some green and added a lot of dried dill. Don’t forget the lemon! I juiced two whole ones to brighten. Even my kids ate it! Is this helpful? Private notes are only visible to you. Show more notes Hungry for More Recipes? Get recipes, tips and offers in your inbox. Sign Up Opt out or contact us anytime. See our Privacy Policy. 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