Molly Wizenberg of Orangette describes this as a “quiet soup,” and that’s exactly what we were in the mood for this past weekend. Fragrant with cumin and buoyed by that surprising dash of lemon juice, this lentil soup was an instant hit.
This recipe originally comes from Melissa Clark’s new book In the Kitchen with a Good Appetite, which I hope to have a chance to read for myself very soon. In Molly’s opinion, the key to the recipe comes from the tomato paste that gets stirred into the onions and garlic just before the broth is added, and I would agree. You don’t really taste it specifically in the final soup, but there’s a deepness and a savoriness in this lentil soup that many other versions lack.
I also think it’s important that this soup is pureed. Tasting it pre-blending, I was thought it was disappointingly bland and rather unexciting. Post-blending, it suddenly came together and seemed to hit every taste bud with flavor. That squeeze of lemon at the end also helped give the soup some brightness and another layer of flavor.
This is an excellent lentil soup, especially when served with a small green salad and a triangle or two of cheese toast. Combined with the fact that it's quick to make and will freeze superbly, this soup will definitely be going into our rotation this winter.
• Get the Recipe: Red Lentil Soup with Lemon from Orangette
• Buy the Book: In the Kitchen with a Good Appetite by Melissa Clark
Related: What's the Difference? Brown, Green, and Red Lentils
(Image: Emma Christensen)
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Comments (8)
There used to be a Middle Eastern place near my office that served lemon-lentil soup--a very lemony one. It was EXCELLENT. I wouldn't have thought it, but the lemon was perfect.
I made this not long after Molly posted the recipe and it was excellent. I left out the cilantro (didn't have any) and yogurt/olive oil garnish and it was still fabulous. It did indeed freeze well, I have defrosted and consumed one portion and happily still have another portion left in the freezer.
This recipe sounds similar to the crushed lentil soup served at Middle Eastern restaurants all over south-east Michigan.... that I crave constantly! I can't wait to make it at home!
I am wondering though, is there a difference in the flavor of the different colored lentils? Because green lentils are so much easier to find and about 1/4 of the price of yellow and red lentils.
breakfast - In terms of how they cook, the lentils can be interchanged for each other. I do find that green/brown lentils tend to have an earthier and more robust flavor that sometimes borders on bitter, while red lentils seem to be reliably sweet, mild, and nutty.
Check the bulk bins at local co-ops or even Whole Foods - you might find a better deal than buying them by the bag at the grocery store.
I love the idea of a lemony lentil soup. I will definitely have to try this. In fact, it's perfect soup weather today!
This looks great - and it's really reminding me of mulligatawny!
I used to have this lentil soup in a much creamier form all over Turkey. I made this soup this past week and it was just as tasty as back then.
Be very liberal with the lemon juice!
Yep, Turkey's lentil soup made me a convert! It's so common there, and yes, lots of lemon squeezed in makes such a difference! YUM.