Red Lentil Soup
- 1½ tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 carrots, chopped (1 cup)
- 1 small to medium zucchini, diced
- ½ cup chopped fresh or canned tomato
- 1 celery rib, chopped
- 1¼ teaspoons ground cumin
- ½ teaspoon salt
- 1 cup dried red lentils
- 4 cups water
- 1½ cups chicken broth
- 2 tablespoons chopped fresh parsley
- ½ cup cilantro leaves, chopped (optional)
- Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
- Stir in parsley and cilantro, then season with salt and pepper.
- Alternate: use 5 ½ cups vegetable stock instead of water and chicken stock.
- Note from the Oakmont Farmers Market: I pureed this soup, and gently reheated it. I added the chopped parsley and cilantro a few minutes before serving, and served it with lemon wedges – the lemon was the perfect finishing touch and made the flavors and texture of the soup shine.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/red-lentil-soup/
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