Cook up a cup of red or green lentils until they are tender. Throw them into the food processor with tahini, chopped garlic cloves, lemon juice and olive oil and puree until smooth. Add some herbs and spices such as cumin, paprika, salt, cilantro or parsley. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. Add broth, 2 cups water, lentils, and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low.
- There are nine great lentil soups to choose from if you like lentil soups.
- Coconut Yellow Split Pea soup freezes well as a recipe and makes for a great leftover lunch.
- Persian New Year Noodle Soup adds the flavors of turmeric, chiles and black pepper to egg noodles for a great lentil dish.
“Brothy, creamy, chunky, pureed, spiced, and straight versions are all are fair game as far as I’m concerned”
(abstract 34ZTTGSNJXOEXIQGPOG7NBQXQKJHQL 3YMTUJH0DSGZ06S7HOVLNBN1WXET4W A3DOKPTKFK5AYN)(authorquote 379OL9DBSSEUREZJIM99NGVB6GYY9L 3NGI5ARFTT5KGF2HDP3ZK3F1VB3P1W A25SMGSDWYZA2S)(keypoints 3C8QQOM6JP132GLN31QW61SIGRMIL1 3BV8HQ2ZZW180XXCUCXJP4HN41L6AZ A3NTIB5IMQVLGS)