After the sugar-rush that is the holidays, I always find myself turning to substantial salads and homey soups for a change. And today I'm thrilled to share with you a recent favorite I've added to my arsenal of "best ever" soup recipes.
This past fall, Emma posted a recipe review from the blog Orangette written by Molly Wizenberg. The recipe was for a Red Lentil Soup with Lemon, and boy it's a stunner. So I was hesitant to post a recipe review of Molly's most recent lentil soup, which appeared in December's Bon Appetit magazine. Really, do we need another lentil soup recipe?
Well I'll tell you: you do. After making this soup twice in one week, I decided it was too good not to write about.
What makes it so special? When it comes right down to it, this is a very basic soup with the typical mélange of carrots, onions, lentils, and garlic. But Molly adds curried powder and a lemony pureed chickpea mixture that gives the soup an unbelievable creamy texture. It almost feels like a sinful, buttery cream-based soup but it's far, far from it. You can adjust the levels of curry powder as you go to accommodate your own tastes, and I ended up adding a bit more lemon at the end for an extra layer of flavor. I kid you not: I will never eat another lentil soup (in my own kitchen, that is).
Get the recipe: Molly Wizenberg's Curried Lentil Soup at Bon Appetit
Related:
• Pomegranate Lentil Soup Recipe
• How to Cook Dried Lentils
• Fridge Clearing Lentil Soup
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Ha. This is too funny. I too made, and posted about the red lentil, and then, just yesterday...the green lentil soups! They are both going to be in heavy rotation in my kitchen for a while! We're on the same page!
? do you think it would be ok to use chicken stock instead of water or would that overwhelm the taste??
I was debating whether I should make this soup this weekend or another...but after such an endorsement, I guess my decision has been made!
YES! This is the best lentil soup I have ever tasted. I endorse this posting 100%!!!
This soup looks great! Molly has a recipe for another lentil soup (Green Lentil Soup with Coconut Milk and Warm Spices: http://orangette.blogspot.com/2007/04/consolation-prize.html) up at Orangette that's one of my favorites. Just ate it for lunch today, actually.
Rebeany: I think you could definitely use chicken stock although to be honest, I'd probably do half stock, half water and be very careful with your addition of salt since stock tends to be pretty salty. Good luck!
I love her lemony lentil soup recipe. It is one of my fave soups to make. MMhh. kind of want to make it tonight:)
Tried this yesterday. Magnificent.
I just made this and am eating it right now. IT IS DELICIOUS.
I couldn't find French lentils so I used regular green lentils....the soup was delicious but the color of it was very off-putting.
This was so good. I used regular green lentils too. I was a little worried it wouldn't taste good just using water for the soup, since I usually use chicken broth or stock, but it was great! Quick, easy, cheap & tasty, what more could you ask?