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
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.