Red Lentil Soup With Lemon
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • tablespoons olive oil, more for drizzling
  • large onion, chopped
  • garlic cloves, minced
  • tablespoon tomato paste
  • teaspoon ground cumin
  • teaspoon kosher salt, more to taste
  • teaspoon ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • quart chicken or vegetable broth
  • cups water
  • cup red lentils
  • large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • tablespoons chopped fresh cilantro

Instructions

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