Lemony lentil soup with cilantro

28 Feb

1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and cut into rounds
1 cup brown lentils, picked over and rinsed
5 cups water
1 cube beef bouillon
3-5 tablespoons fresh lemon juice
sauce piment
Optional: roasted eggplant and/ or roasted red pepper

Cook onion in oil in a heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add carrots, lentils, water and bouillon and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of liquid to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan.

Add lemon juice and sauce piment to taste. Serve with chopped cilantro and roasted eggplant and/or roasted red pepper.


One Response to “Lemony lentil soup with cilantro”

  1. mel April 27, 2011 at 2:30 pm #

    Tried this recipe for dinner tonight. Loved it. The lemony flavor made it taste so fresh. I did the roasted eggplant with it and then added a dollop of plain yogurt on top, yum!

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