RED LENTIL SOUP WITH LEMON RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 45 minutes
Yield: 4 servings
|3 tablespoons olive oil, more for drizzling|
|1 large onion, chopped|
|2 garlic cloves, minced|
|1 tablespoon tomato paste|
|1 teaspoon ground cumin|
|1/4 teaspoon kosher salt, more to taste|
|1/4 teaspoon ground black pepper|
|Pinch of ground chile powder or cayenne, more to taste|
|1 quart chicken or vegetable broth|
|2 cups water|
|1 cup red lentils|
|1 large carrot, peeled and diced|
|Juice of 1/2 lemon, more to taste|
|3 tablespoons chopped fresh cilantro|
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
@context http//schema.org, Calories 204, UnsaturatedFatContent 1 gram, CarbohydrateContent 38 grams, FatContent 1 gram, FiberContent 7 grams, ProteinContent 13 grams, SaturatedFatContent 0 grams, SodiumContent 210 milligrams, SugarContent 4 grams
LEMON PASTA RECIPE | BON APPÉTIT
Provided by: Molly Baz
Yield: 4 servings
|12 oz. spaghetti or other long pasta|
|¾ cup heavy cream|
|6 Tbsp. unsalted butter|
|3 oz. finely grated Parmesan (about ¾ cup)|
|Freshly ground black pepper|
- Using a vegetable peeler, remove two 2″-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
- Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.