RED LENTIL SOUP
Provided by Marian Burros
Categories lunch, weekday, soups and stews, main course
Time 25m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Combine lentils and bay leaf with 5 cups water, and bring to a boil, partly covered. Cook lentils at a simmer until soft, 10 to 12 minutes; watch carefully so that they do not boil over.
- With food processor running, put garlic through feed tube to mince.
- Chop whole onion by pulsing in food processor.
- In a nonstick skillet, heat oil until it is very hot. Add onion and garlic, and reduce heat to medium-high. Saute until onion begins to brown and soften.
- Slice whole carrots in food processor; slice celery in food processor. Add carrots and celery to onions, and continue cooking until vegetables begin to soften.
- Add rosemary, hot pepper flakes, tomatoes and vinegar, and continue cooking at a simmer while you finish preparing the rest of the meal.
- Grate cheese and sprinkle on bread slices. Toast or broil in toaster oven until cheese melts.
- When lentils are cooked, drain, reserving cooking liquid. Discard bay leaf. Puree half of the lentils in the food processor. (You may need a little of the cooking liquid to puree.) Add the pureed lentils and the whole lentils to the tomato mixture, along with enough of the cooking liquid to make a thick soup. Heat through, and season with salt and pepper. Serve soup with bread
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 766 milligrams, Sugar 14 grams, TransFat 0 grams
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