Lentil Soup With Cilantro (Lots of It)

5.0(422)

This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.

by Martha Rose Shulman·published 2009-06-18

Latin AmericanDinner, Main Course

Servings

Serves four

Total time

Calories / serving

236 kcal

Ingredients (12)

serves

Instructions (3 steps)

01Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
02Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.

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Rich recipe — supports nutrition-aware planning.