Subj : NYT Most Requested - 04
To   : All
From : Dave Drum
Date : Mon Oct 07 2024 17:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Lentil Soup w/Lemon
 Categories: Vegetables, Poultry, Citrus, Herbs
      Yield: 4 servings
 
      3 tb Olive oil, more for
           Drizzling
      1 lg Onion; chopped
      2 cl Garlic; minced
      1 tb Tomato paste
      1 ts Ground cumin
    1/4 ts (ea) salt & black pepper
        pn Ground chile; more to taste
      1 qt Chicken broth
      2 c  Water
      1 c  Red lentils
      1 lg Carrot; peeled , diced
           Juice of 1/2 lemon; more to
           Taste
      3 tb Chopped fresh cilantro
 
  In a large pot, heat 3 tablespoons oil over high heat
  until hot and shimmering. Add onion and garlic, and
  sauté until golden, about 4 minutes.
  
  Stir in tomato paste, cumin, salt, black pepper and
  chili powder or cayenne, and sauté for 2 minutes longer.
  
  Add broth, 2 cups water, lentils and carrot. Bring to a
  simmer, then partially cover pot and turn heat to
  medium-low. Simmer until lentils are soft, about 30
  minutes. Taste and add salt if necessary.
  
  Using an immersion or regular blender or a food
  processor, purée half the soup then add it back to pot.
  Soup should be somewhat chunky.
  
  Reheat soup if necessary, then stir in lemon juice and
  cilantro. Serve soup drizzled with good olive oil and
  dusted lightly with chile powder if desired.
  
  By: Melissa Clark
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I never thought I would become a Luddite but I don't want to Tweet.
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