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Lemony Lentil Soup With Cilantro
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Lemony Lentil Soup With Cilantro

I adapted this recipe that was originally published in Gourmet and had for lunch today.  Fantastic!  Don't skip the lemon juice or cilantro.  They make the recipe.

Makes 6 first-course servings.

Ingredients:

1/2 cup chopped fresh cilantro
7 tbsp olive oil
1 tsp salt
1 large carrot, sliced thinly
1 medium onion, choped
1/2 tsp. ground allspice
1 15 oz. can lentils
3.5 cups reduced-sodium chicken broth
1 cup water
3 tbsp. fresh lemon juice

Preparation:

Puree cilantro with 6 tbsp. oil and 1/4 tsp. sale in a blender until smooth.  Set aside.

Cook onion and carrot in remaining tbsp oil in a heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes.  Add allspice and remaining 3/4 tsp. salt and cook, stirring frequently, 1 minute.  Add lentils, broth, and water and bring to a boil, then reduce heat to simmer, covered, until carrot is soft, about 15 minutes.  Add lemon juice and pepper to taste.  Stir in cilantro puree.

Calories:  251.3, fat 17.5, carbs 13.5, protein 11.2
Related Discussions
6 Comments Post a Comment
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443968_tn?1288616289
great, I love enything with cilantro, have to try it out soon.
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193137_tn?1367883663
Not sure how I missed this, but it's going on my list of recipes to try.
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389974_tn?1331018842
Every time you use canned lentils, Swampy cries.

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101028_tn?1348750963
I didn't even know lentils came in a can....lol.

swampy - you'd be in heaven at my house right now - been ordering dried beans from rancho gordo every month as their new stock comes in!!!  been having a blast with the heirloom beans!

grace
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483733_tn?1326802046
The original recipe did call for 1 cup of dried lentils and an increase of the water from the 1 cup I indicated to 3 cups.
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