Cook up a cup of red or green lentils until they are tender. Throw them into the food processor with tahini, chopped garlic cloves, lemon juice and olive oil and puree until smooth. Add some herbs and spices such as cumin, paprika, salt, cilantro or parsley. Add onion and garlic, and saut until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and saut 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.
- There are nine great lentil soups to choose from if you like lentil soups.
- Coconut Yellow Split Pea soup freezes well as a recipe and makes for a great leftover lunch.
- Persian New Year Noodle Soup adds the flavors of turmeric, chiles and black pepper to egg noodles for a great lentil dish.
Brothy, creamy, chunky, pureed, spiced, and straight versions are all are fair game as far as I’m concerned