Red Lentil Soup from the New York Times

Soup seems so perfect for lunch. Quick and easy, yet very filling. This soup starts by sauteing onions and garlic in olive oil. A few seasonings are thown in and cooked a bit longer. The liquid, lentils and carrots are added, and the whole thing is simmered for about 30 minutes. Can it get any better than that?

We didn’t have any chicken broth or tomato paste. I think the soup would have been much tastier if we had. I still liked the flavors from the garlic and cumin. I’ll have to try it again, with the proper ingredients.

You can find the recipe here.



3 thoughts on “Red Lentil Soup from the New York Times

  1. I agree with you: soup is a fabulous lunch. Filling, but not heavy. Warming and delicious. This soup looks great. I’m definitely going to have to give it a try!

  2. Actually this great red lentil soup is more suited for an evening meal then for a lunch because as mentioned it is feeling but not heavy,which is a much better way to end your day,and also a much healthier way.Enjoy the legumes.

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