"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point
Saturday, January 2, 2016
Red Lentil Soup (NY Times)
3tablespoons olive oil, more for drizzling
1large onion, chopped
2garlic cloves, minced
1tablespoon tomato paste
1teaspoon ground cumin
¼teaspoon kosher salt, more to taste
¼teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1quart chicken or vegetable broth
1cup red lentils
1large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3tablespoons chopped fresh cilantro
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. 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. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Amount Per Serving
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Monounsaturated Fat 5g
Polyunsaturated Fat 1g
Trans Fat 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.