Red Lentil Soup

Recipe courtesy of The American Culinary Institute Cookbook

Serves 8

Ingredients: 
  • 3 tablespoons unsalted butter
  • 1 cup large onion, minced
  • 1 teaspoon garlic cloves, minced (2 or 3)
  • 1 celery stalk, diced about 1/4 cup
  • 1 lb red lentils
  • 1 teaspoon ground cumin
  • 2 tablespoons white rice, long-grain
  • 2 1/2 quarts chicken broth or stock
  • 1 or 2 lemons, lemon juice
  • salt to taste
  • white pepper to taste

Red Lentil Soup

Red Lentil Soup 

Click image to enlarge
Method: 

Melt butter in a soup pot over medium heat and add the onion, garlic and celery. Cook until the onion is translucent, 4 to 6 minutes. Reduce heat to low and add the lentils and cumin and stir to coat evenly with butter. Cook 4 to 5 minutes.

Add the rice and 5 cups of chicken broth. Bring to a simmer and cook, stirring often to avoid scorching, until the lentils dissolve and begin to look like a pureed soup, 35 to 45 minutes. Add the remaining broth as needed to adjust the consistency. Heat through.

Season with lemon juice, salt and pepper to taste. Garnish with slice of lemon and mint (optional).

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