We are having an exceptionally rainy spring in Washington, D.C. It may be hot, but rain always makes me crave comforting foods. I can eat warm, filling meals all the time, weather notwithstanding. I mean, it’s never that hot inside, right?
How did I come to add this Lentil Cilantro Soup to my repertoire? I was digging through my pantry for forgotten treasures, probably on yet another rainy day, and came across a bag of red lentils. Also black lentils, also green lentils, but I honed in on the red.
The trail is a little dusty, but I must have then done an internet search for lentil recipes. And I came across this one. The Bon Appetit photo is SO pretty, and I had a loaf of fresh bread from a farmer’s market, so I figured – a spread that’s super high in protein and fiber, and relatively low in calories and hardly any fat? Um, O.K. Sounds like something amazing to spread on a sandwich. Also, I’m on #teamcilantro (I know, I know, some people hate it).
But, guess what. I followed the recipe to a “T” (“to a tee”?) and it looked nothing like the subject photo. I didn’t see how the ingredients I used could ever end up with that thick, smooth, silky, soft texture with peaks. And what I ended up with was waaaay too thin to spread on anything or dip anything in. This is my problem with a lot of food photography and recipes, online and in cookbooks. The picture very often doesn’t match the recipe.
BUT, guess what.
The ingredients combined to make a super-easy, delicious soup. And guess what else: This recipe combines a few common pantry ingredients that you can always have in stock {MY FAVORITE}, with … drumroll…. ALL of that extra cilantro that you don’t know what to do with after you used 2 Tablespoons for another recipe. Simmer some of the ingredients together for 25 minutes, and blend with the rest… aces. Super healthy, filling recipe.
Even though it’s summer 😉
- 1 small sweet onion, diced
- 1 cup red lentils {yes, the soup will still end up green!}
- 1 teaspoon ground cumin
- 2 cups vegetable stock
- 2 cups water
- kosher salt and freshly ground pepper, to taste
- 1 cup chopped cilantro (it's ok to use the stems) (this is about one grocery store bunch, maybe less from a farmer's market haul)
- 2 Tablespoons extra virgin olive oil, plus more for drizzling
- juice from 2 limes (or 1 - 2 Tablespoons, to taste)
- Combine onion, lentils, cumin, vegetable sock, and water in a small dutch oven or sauce pan. Add salt and pepper to taste.
- Bring to a boil, then reduce the heat to medium-low, and simmer until lentils are very tender, about 20-25 minutes.
- Place the lentil mixture in a food processor with the cilantro. Start to process, and stream in the oil and lime juice. Process until smooth.
- Taste, and season with more salt and pepper if needed.
Adapted from: https://www.bonappetit.com/recipe/lentil-puree-with-cumin-cilantro-and-lime
Tell me what you think!