We get a magazine from a local hospital and a recent issue had an article about healthy soups. One of the best was this recipe for Lemony Lentil Sup with Fried Shallots, which was reprinted from a Williams-Sonoma cookbook by Kate McMillan, Soup of the Day.
Did you ever wonder why Esav asked for “red stuff” when even red lentils turns yellowish when cooked? Could it be that the lentils were still raw?
olive oil, enough to cover bottom of pot
1 onion, chopped
1 tsp. cumin
1/2 tsp. coriander
1 cup red lentils
1 carrot, peeled and chopped into small dice
handful of grape tomatoes (original recipe called for 1 tomato, peeled, seeded and diced)
4 cups broth (I just used water)
salt and freshly ground pepper, to taste
juice half lemon
Heat oil in soup pot on medium heat. Add the onions and saute until tender. Add the spices and cook for 1 minutes. Add the red lentils, tomatoes, carrots and broth. Add salt and pepper to taste (start with 1 tsp. salt and a few grinds of pepper). Simmer until the lentils and vegetables are tender, about an hour. Puree the soup with an immersion blender or in a regular blender or food processor. Before serving the soup, add the lemon juice and adjust seasoning to taste. Garnish each serving with fried shallots and serve lemon wedges on the side.
2 shallots, sliced very thin
2 Tbl. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup oil
In a bowl, combine the flour with the salt and pepper. Toss the shallot with the flour to evenly coat. Heat the oil in a small frying pan. Add the floured shallot to the hot oil and fry until golden brown. Drain the fried shallot on paper towels and sprinkle with more salt.