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
Test Kitchen Notes
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
organic dried red lentils
red wine, preferably Beaujolais
can organic condensed vegetable broth
large yellow onion, peeled and finely chopped
coarse sea salt
freshly cracked black pepper to taste
extra virgin olive oil
ground cumin (optional)
large organic lemon, juice and zest
squeezes of lemon juice to serve
ground cumin to serve
ground cayenne pepper to serve
fine extra virgin olive oil to serve
In This Recipe
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.