In my ideal world, I wouldn't cook at all on the week of Thanksgiving except for The Big Meal. There is no way I want to make dinners on Monday, Tuesday, and Wednesday when I have that looming Thursday ahead of me. In other words, I needed something light and easy for dinner the week of Thanksgiving and this did the trick. It comes together quickly, and is delicious! It's a great for those times when I'm in a hurry--or just don't want to cook!
Red Lentil Soup with Lemon
(adapted from NY Times)
Makes 4 servings
2 tablespoon olive oil, more for drizzling
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/4 teaspoon salt, more to taste
1/4 teaspoon black pepper
1/8 teaspoon chili powder, more to serve
1 tablespoon tomato paste
1 large carrot, peeled and diced
1 quart vegetable or chicken broth
1 cup red lentils, sorted
juice of 1/2 lemon, more to taste
3 tablespoons fresh chopped cilantro
1) In a large pot, heat the oil over high heat until hot and shimmering. Add onion and garlic and saute until golden, about 4 minutes.
2) Stir in cumin, salt, pepper, chili powder, and tomato paste, and saute for 2 minutes longer.
3) Add carrots, vegetable broth, 2 cups water, and lentils. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer 30 minutes, or until lentils are soft. Taste and adjust salt, if needed.
4) Using an immersion blender, or using a regular blender, puree half the soup. Soup will be somewhat chunky.
5) Reheat soup, if necessary, then stir in lemon juice and cilantro. Serve soup with a dusting of chili powder and a drizzle of olive oil, if desired. Enjoy!