Comfort Red Lentil Soup With Warm Spices Recipes

Steps:

• Pick over the lentils, place them in a colander and rinse several times, until the water runs clear.
• Place a medium pot over medium heat. Add the 2 tablespoons of olive oil and, once hot, add the onion and sauté for about four minutes until softened. Next, season with the salt and add the minced garlic. Cook for a minute more and then add the spices. Stirring frequently cook for two minutes more, or, until the onions and garlic are well caramelized and the spices become fragrant.
• To the pot add the tomato paste and cook briefly until the paste caramelizes as well (the tomato paste will help thicken the soup). Stir in the broth (chicken or vegetable) and the water. Next, add the rinsed lentils. Bring the pot to a simmer and cook for 15-20 minutes, or, until the lentils are completely soft and broken down. (Red lentils cook faster than other varieties)
• Remove from the heat and stir in the lemon juice and zest. Taste and adjust the seasoning--add more salt or spices if necessary (I usually do).
• When ready to serve, heat 2 TBSP. of olive oil in a small skillet and stir in the paprika. Remove from the heat.
• Ladle the soup into four warm bowls, drizzle each portion with the seasoned olive oil, sprinkle with the fresh cilantro, and serve.

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
• Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
• Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.