RedLentil Soup with Preserved LemonCourse: DinnerCuisine: IndianDifficulty: Easy
This is a favorite in the winter. I am always cold so I make a big pot of this and eat it for lunch all week. My kids even will heat it up in the morning and fill up a thermos to enjoy for lunch at school. The flavors are amazing, warming and delicious. This is a favorite soup.
2 Tablespoons extra virgin olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
1 (2 inch piece) fresh ginger, skinned and chopped
2 teaspoons ground cumin
3/4 teaspoon ground turmeric
Freshly ground black pepper
1/2 preserved lemon, seeded and chopped
3 Tablespoons double concentrated tomato paste
8 cups vegetable or chicken broth
2 cups red lentils, rinsed
1 bunch fresh cilantro, washed, stems cut off and roughly chopped
Greek Yogurt, optional for garnish
Naan Bread, heated
- Heat 2 Tablespoons oil in a large Dutch oven over medium heat. Cook onions, garlic and ginger, stirring occasionally until onions are softened, 6-8 minutes. Add cumin and turmeric and stir to coat onions. Season with freshly ground black pepper. Add preserved lemon and tomato paste and cook stirring often until tomato paste turns a darkened color.
- Add the stock and lentils and stir well. Bring to a boil and reduce heat to medium low and cover slightly. Simmer and stirring occasionally, until lentils are very tender and soup is almost creamy about 35-45 minutes.
- Serve with chopped cilantro and a dollop of greek plain yogurt.