Ny Times Red Lentil Soup

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Italian Wedding Soup With Turkey Meatballs

Red Lentil Soup with Lemon Mint Yogurt – Food Wishes
Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on , then pack the meatballs with flavor and staying power . Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you wont miss them here. If speed is your game, roll the mixture into 12 large meatballsor opt for 20 smaller ones if serving kids . Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand.

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A Lentil Soup To Make You Stop Taste And Savor

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By Melissa Clark

FOR years it seemed that everyone I knew had a special lentil soup recipe, one that sustained them and kept them warm all winter long. I had flirted with countless incarnations, and most tasted reasonably good. They were brawny, solid and predictable. I liked them in varying degrees, but never quite enough to take home to my soup pot. Until recently, when I fell head over heels. Could this be the one?

It was so unexpected. At a friends dinner party this fall, white espresso cups filled with a steaming liquid were passed around as hors doeuvres. Deep in conversation, I took an absent-minded sip that instantly dazzled, yet mystified me. A gorgeous soup, it was warming and hearty, and possessed a velvety texture that recalled some kind of puréed legume. But it had a zesty, spicy flavor that was more ethereal and sunny than any earthbound, wintry bean.

Its nothing, just a little lentil soup, said my hostess nonchalantly when I cornered her in the kitchen to grill her.

Lentil? It didnt taste like lentils. And with its muted golden color, it didnt look like them either.

Red lentils, Sweetie, with chili and a little lemon Ill e-mail you tomorrow with the recipe, she promised.

The e-mail appeared. I wasnt coy I had already pulled out the soup pot.

I have been making it ever since.

Turkish Creamy Of Red Lentil Soup

Lentil soup is one of Turkeys most popular national dishes. It can be found there on almost any restaurants menu. Even outside Turkey, this soup has gained popularity practically all over Europe and in Middle Eastern countries.

It was not invented by Turks. The first mention of lentil soup is found in the Bible and one of the comments of Aristophanes, the ancient Greek poet. I admit that I honestly have no idea how the biblical version of the soup differed from the modern Turkish and whether it was different at all. Most likely it did differ in some way.

Anyway, today we are going to cook the Turkish version of this soup.

Allow me to briefly tell you why this lentil soup deserves your attention.

  • The soup cooks very quickly. From the beginning of cooking to serving, you will need just 30-40 minutes. Of these, 5-7 minutes are to prepare the ingredients , 5 minutes are to fry the vegetables. Then it remains only to boil the lentils and puree everything once done. Oh, and a minute to make the deliciously fragrant paprika butter for a topping.
  • Despite the simplicity of the cooking process and the ordinariness of the ingredients, the soup turns out to be very nutritious, fragrant, and rich.
  • The soup costs practically nothing in the financial sense. Creamy butter is probably the most expensive ingredient, and it can be replaced with vegetable oil if desired.
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    A Delicious Lineup Of Ingredients In This Italian Black Lentil Soup

    In addition to black lentils, there are lots of other flavorful ingredients in this delicious Italian Black Lentil Soup. The recipe starts with a pound of Italian sausage which is browned until golden then drained and set aside. A bit of the sausage drippings is reserved for sautéing onion, garlic and Italian seasoning. Next comes a nice splash of white wine which is reduced to enhance the flavor. All remaining ingredients, chicken broth, crushed roasted red peppers, Italian tomatoes, bay leaves and kosher salt are added and the soup is simmered until fragrant and delicious.

    There are a few fun finishing touches for this soup. It might sound strange but a tablespoon of red wine vinegar adds a touch of brightness and a generous handful of fresh basil brings lots of vibrant flavor. Finish off this delicious Italian Black Lentil soup with a sprinkle of shaved parmesan and a bit of additional fresh basil. Favoloso!

    Red Lentil Soup Nytimes Therescipesinfo


    Turkish Red Lentil Soup Recipe NYT Cooking hot cooking.nytimes.com. Add the lentils, rice and stock.Stir well, and simmer, covered, 30 minutes, until the rice is cooked and the lentils have virtually dissolved into a puree.Stir from time to time. Add salt to taste. If the soup is too thick, add a little water. Serve each portion sprinkled with mint leaves and croutons, with lemon wedges

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    Turkish Red Lentil Soup

    Today Im sharing with you one of my favorite go-to recipes. I make this Turkish Red Lentil Soup when I need a quick and easy dinner, when anyone in the family is a little under the weather, or when Im just craving a warm bowl of comfort. Earlier this week, all three boxes were checked. I had a sore throat, and thus really didnt want to spend too much time working in the kitchen, and the cold and gloomy weather outside just begged for something warm and comforting.

    My love for this soup started back in New York. There was this little Turkish kebab place, Bereket, on the Lower East Side. After a late night out on the town when my husband and I were dating, wed stop there with friends for some lentil soup and pita and sometimes a kebab. It was delicious and so satisfying and sort of became a ritual we looked forward to. The fact they were open all night long certainly worked to our advantage. Its the city that never sleeps after all.

    While those party days might be behind us and Bereket has permanently closed its doors, the love for Turkish red lentil soup has only grown fonder. Here in Istanbul, while you can find some kirmizi mercimek corbasi almost everywhere, I still havent found a place where I think its as delicious, with the exception of my mother-in-laws kitchen. Often times it seems a bit watered down where Ive tried it.

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    Recipe: Turkish Red Lentil Soup

    Photo credit: Green Valley Kitchen This gorgeous photo was found here

    Creamy and velvety, yet dotted with carrot nibs, this hearty bowl of goodness is diet-friendly, incredibly flavorful, and perfectly filling. Pair it with a side salad and some crusty bread/pita for a colorful and waist-friendly meal that is guaranteed to please even the pickiest of palates!

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    Turkish Lentil Soup Ingredients:

    How to Make Easy Red Lentil Soup with North African Spices

    To make this traditional Turkish lentil soup , you will need the following ingredients:

    • Veggies: This lentil soup recipe is made with a simple base of onion , carrot, and a small potato .
    • Stock: Either vegetable or chicken stock whichever you prefer.
    • Red lentils: Which cook quickly and break down well in this soup.
    • Tomato paste : Half of the lentil soups we tried in Turkey were also made with tomato paste, which adds some great flavor and makes the soup more of an orange color. I recommend it!
    • Seasonings: A mix of ground cumin, sea salt, black pepper, and Aleppo pepper.
    • Fresh lemon wedges and fresh mint: Lots of freshly-squeezed lemon juice is essential to brighten up this soup. Restaurants also tended to sprinkle the soup with either dried mint or fresh mint, but I highly recommend fresh if possible.

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    Red Lentil Soup With Spinach

    This vegan soup is an easy and delicious winter meal.

    Contributed byPreston Maring, MD

    My wife made some great red lentil soup recently from an Amy Chaplin recipe. . Melissa Clark, a regular on the New York Times Cooking website, also offered a red lentil soup.

    I combined the two. Just the best for a California winter evening meal. So easy to make. I hope you enjoy this soup as much as we did.

    Servings: 6

    • 3 tablespoons extra-virgin olive oil
    • 1 large onion, chopped
    • 2 large garlic cloves, chopped
    • 1 heaping tablespoon tomato paste
    • 1 heaping teaspoon ground cumin
    • Large pinch chili powder or cayenne pepper
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 cups low-sodium vegetable broth
    • 2 cups water
    • 2 medium carrots, chopped
    • 2 large handfuls baby spinach leaves
    • Lemon juice to taste
  • In a large soup pot over medium heat, heat the olive oil to shimmering.
  • Add the onion and garlic and sauté for about 4 minutes.
  • Stir in the tomato paste, cumin, chili, salt, pepper and cook a minute or two.
  • Add the broth, water, lentils, and carrots. Turn down heat and bring to a simmer.
  • Gently simmer partially covered about 30 minutes until the lentils are tender.
  • Use an immersion blender just enough to leave the soup chunky, or use a blender to puree about half of the soup, then add it back to the pot. If using a blender, remember to take the center piece out of the blender lid and cover with a folded kitchen towel to let the steam escape.
  • Stir in the spinach.
  • In A Large Pot Heat 3 Tablespoons Oil Over High Heat Until Hot And Shimmering

    Nyt red lentil soup. 8 67g left. Add the rinsed lentils and 6 cups of broth or water. Use a large spoon to skim off and discard any foam that forms on the surface of the soup.

    Boil red lentils and water for one hour. Cook stirring until tender about 5 minutes and add the garlic 12 teaspoon salt the cumin coriander and curry powder. Red Lentil Soup recipes1016522redlentilsoup Step 1 Heat the oil in a large heavy soup pot over medium heat and add the onion.

    A revelatory dish that takes less than an hour to make The cooking is painless. Bring to a simmer then partially cover pot and turn heat to. Cooking With The New York Times Lentil Soup Red Lentil Soup Nyt Cooking.

    Add spices and salt and pepper with tomato paste and sauce 2 more minutes. Add stock and water to pot of lentils. How does this food fit into your daily goals.

    47 26g Carbs. 20 11g Protein. This red lentil soup is one of my all-time favorite dinners.

    Bring to a boil then reduce the heat to maintain a steady simmer. Add celery carrots and garlic to pot of lentils. Raise the heat and bring the soup to a boil then lower the heat cover the pan and let simmer for about 30 minutes until the lentils.

    Cook until the lentils are soft and falling apart about 20 minutes. Red Lentil Soup Recipe NYT Cooking Author. Jan 25 2019 This is a lentil soup that defies expectations of what lentil soup can be Based on a Turkish lentil soup mercimek corbasi it is light spicy and a bold red color no murky brown here.

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    Start With Lentil Salad

    Lentil salad is one of the first things I ever learned how to make, over 30 years ago, and Im still making it today

    Part of the reason for this is because it reminds me of my best friends mother, Rosa, one of my first cooking heroes. She had a wooden recipe box on her kitchen counter that was stuffed with Craig Claiborne clippings from The New York Times, and was the only person I knew who made special trips to track down special ingredients, never quite content with the local supermarket where the rest of us shopped. No matter when I walked into her kitchen, it smelled amazing, and best of all, for two always-starving teenagers the refrigerator was always packed with leftovers. We knew we hit pay dirt when those leftovers were her shepherds pie or her lentil salad.

    Warm Lentil SaladMakes 4 sides or 3 mains

    1 1/2 cups brown lentils2 1/2 3 cups liquid or enough to cover lentils by about an inch1 bunch scallions , minced3 tablespoons chopped bell pepper, any color, I like red leaves from 4 sprigs of fresh thyme 1 1/2 teaspoons Dijon mustardlittle less than 1/4 cup vinegar 1/3 cup olive oilsalt and pepper

    In a medium pot, boil lentils in broth-water combo, then reduce heat and simmer for 12-15 minutes. While lentils are cooking, make your dressing by whisking together mustard, vinegar, olive oil, salt and pepper. When lentils are tender, but still holding their shape drain in a colander. Toss lentils while warm with scallions, pepper, thyme and vinaigrette.

    Tips To Make A Great Curried Red Lentil Soup

    Red Lentil Soup with Lemon  courtesy of NYT Cooking in 2020
    • Roast the sweet potatoes. This extra step is really worthwhile. Roasting the sweet potatoes really intensifies their sweetness and because they are added at the end, they dont get mushy.
    • Use relatively fresh lentils. Though lentils last really long, if they are too old they will not soften when cooked. I try not to keep an open bag of lentils longer than 6 to 8 months.
    • Rinse the lentils. Lentils should be rinsed in case they are dusty or have bits of dirt. Rinsing also helps reduce foaming.
    • Dont cook red lentils on high heat. Red lentils cook really fast and high heat will turn them mushy in an instant. I dont mind the creamy texture of overcooked red lentils but they really are best when they retain a bit of a bite.
    • Adjust the heat level to your taste. Curry pastes, and curry spice blends, will vary greatly in heat level depending on the brand. Start will less and add more as you go.
    • Double the recipe for leftovers. This curried red lentil soup gets more delicious every day which makes it great for meal prep. Double the recipe and youll enjoy the most amazing lunches for days.

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    Mediterranean Red Lentil Soup

    Super easy, healthy, and incredibly delicious, this cozy red lentil soup is seasoned with Mediterranean spices and a touch of harissa for some kick! This naturally vegan and gluten-free soup is perfect for chilly evenings.

    This soup was one of my favorite things to cook when I was in law school. Its go so much going for it! For one thing, its a pretty cheap meal . For another, the quick throw-stuff-in-a-pot-and-let-it-simmer approach to cooking was perfect during exams time.

    I wasnt the only one that was a big fan of this soup back then. At some point a mouse moved into the kitchen of the house I was renting, residing somewhere beneath my oven. Whenever this soup was cooking, hed pop his little head out of one of the burners that werent then being used and turn his nose up in the air, sniffing away.

    I didnt really mind. It was cute and I took it as a compliment. I did get a little nervous at times that Id light a burner without realizing he was approaching, so I got in the habit of banging on the stove top to scare him away before lighting up, just in case.

    We eventually did have to relocate the mouse and his family. I just wasnt comfortable with the thought of them scampering all over my dishes and utensils while I wasnt looking. Im happy to say that we caught them all with humane traps and relocated them to Philadelphias Fairmount Park, where they lived out the rest of their little mouse lives happily.

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