The recipe New York Times Red Lentil Soup
New York Times Red Lentil Soup recipe is a meal that takes several minutes to make. If you enjoy for , you will like New York Times Red Lentil Soup!
New York Times Red Lentil Soup
- What Course Is New York Times Red Lentil Soup?
- How Long Does New York Times Red Lentil Soup Recipe Take To Prepare?
- How Long Does New York Times Red Lentil Soup Recipe Take To Cook?
- How Many Servings Does New York Times Red Lentil Soup Recipe Make?
- What Are The Ingredients For New York Times Red Lentil Soup Recipe?
- How Do I Make New York Times Red Lentil Soup?
- What's The Nutritional Info For New York Times Red Lentil Soup?
- What Type Of Cuisine Is New York Times Red Lentil Soup?
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http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon How Long Does New York Times Red Lentil Soup Recipe Take To Prepare?New York Times Red Lentil Soup takes several minutes to prepare. How Long Does New York Times Red Lentil Soup Recipe Take To Cook?New York Times Red Lentil Soup takes several minutes to cook. How Many Servings Does New York Times Red Lentil Soup Recipe Make?New York Times Red Lentil Soup makes 4 servings. What Are The Ingredients For New York Times Red Lentil Soup Recipe?The ingredients for New York Times Red Lentil Soup are: 2 tbsp Extra Virgin Olive Oil1 cup Onion, Yellow, Sauteed (1 large OR 1 cup chopped) ggg (by MG7_FIT) 6 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN) 0.06 cup Tomato Paste 1 tsp Cumin seed .25 tsp Kosher Salt (by SRATERMAN) .25 tsp Pepper, black .25 tsp Chili powder 4 cup Kirkland Signature Organic Chicken Stock / Broth (1 Cup) (by JAZZDIVA1) 1 large (7-1/4" to 8-1/2" long) Carrots, raw 1 cup Lentils 2 cups (8 fl oz) Water, tap How Do I Make New York Times Red Lentil Soup?Here is how you make New York Times Red Lentil Soup: 1.Saute onion and garlic for a few minutes in oil until golden brown. 2. Add spices and salt and pepper with tomato paste and sauce 2 more minutes. 3. Add broth, 2 cups of 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.4. Using an immersion or regular blender or a food processor, pur?e half the soup then add it back to pot. Soup should be somewhat chunky.5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SHWCAST.What's The Nutritional Info For New York Times Red Lentil Soup?The nutritional information for New York Times Red Lentil Soup is:
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