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¤ýÀÛ¼ºÀÏ 2018-05-06 (ÀÏ) 13:54
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Red Lentil Soup
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Red Lentil Soup

Serves 4

  • tablespoon 

    olive oil

  • large carrot, diced

  • large stalks celery, diced

  • small yellow onion, diced

  • 1/2 teaspoon 

    kosher salt, plus more as needed

  • cup 

    dried red lentils

  • cups 

    water or low-sodium broth

  • whole bay leaf

  • tablespoons 

    freshly squeezed lemon juice (from 1/2 large lemon)

  • For serving: Olive oil, yogurt, or other topping (optional)

Heat the olive oil. In a medium (2- to 3-quart) saucepan or Dutch oven over medium heat until shimmering. Add the carrot, celery, onion, and salt and stir to combine. Cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

Add the lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.

Turn off the heat and stir in the lemon juice. Taste and season with salt as needed. Ladle into bowls and serve with toppings if desired.

Recipe Notes

Storage: Leftovers will keep refrigerated for 5 days.

More topping options: To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain yogurt, a sprinkle of sumac, or a spoonful of gremolata.

Recipe variations: This recipe is pared down to just the basics — you can certainly add a teaspoon of garam masala, Italian herbs, or any other seasoning blend to spice things up a bit if you like. Just add the spices in along with the lentils and broth.

   
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731 Flavius JosephusÀÇ ÀúÀÛ ¿Ü ¿µ¾î Àü¹® ¹ø¿ªº» ¸µÅ© 2009-03-26 91958
730 ¹«À§´ç ¿µÁöÁÖÀÇ °ü·Ã 2004-10-22 40800
729 È÷ºê¸®¾î ÀÎÅÍ³Ý ÇнÀ(¿µ¾î) »çÀÌÆ®** 2004-10-22 40791
728 Red Lentil Soup 2018-05-06 38262
727 ¶óƾ-Çѱ¹¾î ¹Ì»çÀü·Ê¼­ 2016-08-08 37211
726 ¹«À§´ç Ç÷¡½¬ ¿µ»óÀÌ ÁÁÀº »çÀÌÆ® 2004-07-19 36184
725 ¼º¼­ÀÇ ±×¸®½ºµµ·Ð (Á¤¾ç¸ð) 2004-10-08 36177
724 ¹«À§´ç À̽º¶ó¿¤ Âü°í »çÀÌÆ® 2004-07-21 35734
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