Simple-To-Make Lentil Soup

Keeping on trend with comforting cold-weather dishes, we are happy to share with you an easy lentil soup recipe adapted from Melissa Clark for New York Times Cooking. 

Green or brown lentils are the base of this soup and they add amazing nutrient benefits. In addition to being an excellent plant protein source, lentils are rich in iron, folate and fiber.

Start with a reduced-sodium vegetable broth, which allows you to adjust the overall seasoning of the recipe at the end. This keeps the sodium level in check. You may find that a small amount of salt added at the end contributes more to flavor to a dish than if the same amount of salt was added all at once at the start of the recipe.

Savory vegetables, like cabbage or radicchio add a crunchy finish and a dollop of plain Greek yogurt adds a creamy final touch.

Simple-To-Make Lentil Soup

Ingredients

4 tablespoons extra-virgin olive oil, divided

1 large onion, diced

2 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon garam masala

4 cups reduced sodium vegetable broth

3/4 teaspoon salt

1 cup brown or green lentils, rinsed

1 thyme and 1 rosemary sprig

1 teaspoon sherry or cider vinegar, plus more to taste

Optional Toppings:

1/2 cup thinly sliced radicchio, or red or green cabbage,

1/2 cup parsley leaves, chopped

Plain Greek yogurt

Directions

Step 1: Heat 2 tablespoons oil in a medium pot over medium-high heat. Stir in onions and cook until onions start to brown at the edges, stirring frequently for 5 minutes. Add garlic and cook for 2 minutes. Stir in cumin and garam masala.

Step 2: Stir in broth, lentils, thyme, rosemary, and salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme and rosemary springs.

Step 3: Add remaining 2 tablespoons oil. Use an immersion blender to puree the soup to the desired consistency, keeping it chunky or making it smooth. Stir in vinegar, then taste and add more salt and vinegar if needed.

Step 4: Optional Garnish: In a small bowl, toss cabbage and parsley. To serve, ladle soup into bowls and top with a small mound of cabbage mixture, and a dollop of plain yogurt.

Adapted from Melissa Clark for New York Times Cooking

judymatusky.com

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