We got quite a bit of the white stuff around here this weekend with a little over two feet in Central Park. It started snowing much earlier than expected (or at least much earlier than I expected), so I ended up having to struggle home from dinner Friday night in a pair of high heels. Not my best move. I’ve now swapped them out for boots, so I’m all good. My home town of Maryland was also hit pretty hard, from what I can tell, my friends are are still digging out, schools are cancelled, and government offices are closed.
In the days leading up to the storm, I’d been working from home, laid up with a case of the sniffles and a sore throat and a general achy-ness, and I made a soup that helped me muddle along and, since it’s one of those clean-out-your-pantry dishes, I figured it would be good for those of you still stuck inside with limited access to fresh anything until the stores restock. I intended to post it before the storm, but, well, sometimes life gets in the way, so you can think of this as preparation for the next snowfall.
This red lentil soup is admittedly not dissimilar from one that I made on this blog almost 5 years ago. I even photographed it in the same bowl! You let the lentils melt in piles of onions and tomatoes and spike the whole lot with cumin, coriander, and a healthy pinch of cayenne. I amped up the tomato flavor using estratto di pomodoro – an intense tomato paste made by concentrating tomato pulp in the sun – that I toted home from Sicily. You can obviously use regular tomato paste if you didn’t have the luxury of having one of the best vacations of your life over the summer. This soup is a savior if you’re sick or holed up or just want dinner.
Red lentil tomato soup
Adapted from the New York Times. I didn’t have whole cumin and coriander seeds, so I used about half the measure of ground.
Makes approximately 3 quarts
– 2 T vegetable oil
– 1 large onion, chopped
– 4 garlic cloves, minced
– salt to taste
– 1 1/2 t ground cumin
– 1 t ground coriander
– 1 1/2 t curry powder
– 1/2 t cayenne
– 2 T tomato paste
– 1 28-oz can chopped tomato with juice
– 1 lb red lentils, washed and picked over
– 8 C vegetable stock or water (I actually used half stock, half water)
– 1/4 – 1/2 t ground black pepper
– juice of 1/2 lemon
– chopped parsley or cilantro
– lemons, cut into wedges
Cook. Heat the oil in a large, heavy pot and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, cumin, coriander, curry powder, and cayenne. Stir together for about a minute, until the garlic is frangrant. Lower the heat if the garlic starts to brown too much. Stir in the tomato paste and cook for another 5 minutes. Stir in the tomatoes with their juice.
Simmer. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste (I added another 1/4 teaspoon).
Simmer more. Stir in the lentils and stock or water. Bring to a boil, reduce the heat, covers and simmer 30 minutes. Add salt to taste (I didn’t feel like it needed any more at this point) and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened soup.
Puree. Use an immersion blender to puree the soup. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lemon juice.
Serve. Top each bowl with a swirl of yogurt and a generous sprinkling of parsley or cilantro. Squeeze a lemon wedge over top.