If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Recipe of the Day
Strawberries and champagne are meant to be
Recipe of the Day
Free shipping, this weekend only!
The freedom to snack.
Savor the season.