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Author Notes: About a year ago I was struggling with a host of new and unexpected food allergies ( a side effect of being ill for an extended period of time). Since that time my body has grown stronger and many of the allergies have vanished. It took a lot for me to get up the courage to try the offending foods again. This was one of my first recipes that let me test the waters. I remember feeling like this soup reminded me why I love food and distinct flavors. It is deep and rich, smooth and lemony. Enjoy! - DUZE - DUZE @BakingBackwards
Food52 Review: This is an uncluttered, easy soup that will be great for anyone still on a cleanse after the indulgence of the holidays. Don't skip on the olive oil garnish, it adds fullness and gently softens some of the acidity of the lemon and wine. - Jennifer & Stephanie - The Editors
- 1 cup organic dried red lentils
- 1/3 cup red wine, preferably Beaujolais
- 1/2 can organic condensed vegetable broth
- 1 large yellow onion, peeled and finely chopped
- 2 dashes coarse sea salt
- 6 cloves garlic
- freshly cracked black pepper to taste
- 1/4 cup extra virgin olive oil
- 2 cups water
- 2 dashes ground cumin (optional)
- 1 large organic lemon, juice and zest
- 4 squeezes of lemon juice to serve
- ground cumin to serve
- ground cayenne pepper to serve
- fine extra virgin olive oil to serve
- Rinse the lentils thoroughly and drain in fine mesh sieve.
- In a heavy saucepan (I use a terracotta soup pot) over medium heat add the oil. Add the onions and sweat till translucent.
- Add the cumin and saute for 1 minute if using. Raise the temperature a little and add the red wine and let simmer 2 minutes. Add the lentils and stir in for a minute. Add the stock and let boil for 2 minutes. Add lemon juice and zest and the water. Toss in the garlic cloves. Mix well. Reduce heat to simmer, cover pot with a tight fitting lid and let soup cook for 15-20 minutes.
- Soup should be thick and breaking down in texture at this stage. Taste and season with salt and pepper to your taste, I like lots of cracked pepper. Add more water if soup is thicker than you prefer and allow a few more minutes to cook with lid on. I like to add a bit more olive oil in this case.
- Serve the soup hot, drizzled with a little good quality extra virgin olive oil, a crack of black pepper and a squeeze of lemon juice OR a dash of olive oil, cumin and a dash of ground cayenne pepper if you like it spicy.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Lentils