Ingredients
1/2 cup chopped fresh cilantro leaves
5 tablespoons olive oil
1 teaspoon salt
1 medium onion, chopped
1/2 teaspoon cayenne pepper
1 cup brown lentils, picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
3 cups water
2 tablespoons fresh lemon juice + more if needed
2 pieces 1- inch fresh ginger slices
1 teaspoon minced garlic
Directions:
1. In a food processor or blender: Purée cilantro with 4 tablespoons olive oil, garlic, 1/2 lemon and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.
2. Cook minced onions in 1 Tb olive oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes.
3. Add cayenne pepper and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute.
4. Add lentils, fresh ginger, chicken broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes.
5. Lower heat to lowest setting. Using a hand blender, puree the lentil soup until smooth (use caution when blending hot liquids). Add lemon juice and pepper to taste. Stir in cilantro purée.
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