Author Notes
I ate a version of this lentil soup at a friend's home. She told me she had tweaked the ingredients in the soup after eating it at another friend's home. I, too, adjusted it when I prepared it. The soup is colorful, rich in flavor, satisfying, and the product of many friends (and family) interpretations. It is, quite simply, a wonderful addition to one's repertoire and a reminder of how friends (and family) contribute to making a recipe special. —Leslie_
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Ingredients
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2-4 tablespoons
butter or olive oil
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1
large onion, finely chopped
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1
celery stalk, finely chopped
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4
carrots, diced
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1 cup
zucchini, peeled and finely diced
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3 tablespoons
cilantro stems, minced
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2
garlic cloves, minced
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1 cup
canned tomatoes with their juice, chopped
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1 teaspoon
ground turmeric
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1/2 teaspoon
ground cumin
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1-1 1/2 teaspoons
sea salt
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1 1/2 teaspoons
freshly ground pepper
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1-2 pinches
chile powder
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1 cup
dried red lentils, well rinsed
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juice of 1/2 lemon
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1 quart
chicken broth
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4-5
chopped scallions
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Optional: dollop of Greek yogurt
Directions
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Melt/heat butter and/or olive oil, add onion and stir.
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Add celery, carrots, zucchini, cilantro, garlic and sprinkle with salt, turmeric, cumin and cook about 5 minutes.
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Add tomatoes, lentils and chicken stock (you may need to add more as the soup cooks). Bring to a boil, lower heat and simmer partially covered for 20-30 minutes until the lentils are soft.
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Taste for salt and add the pepper and chili powder. Add lemon juice.
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Garnish with lightly sauteed chopped scallions.
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Optional: My daughter recommends a dollop of Greek yogurt to "cool the heat".
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