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Red Lentil Soup
This simple yet robust soup is rich with butter and earthy paprika. Red lentils cook quickly and become creamy as they break down. The infused butter that's drizzled on at the end gives the soup a moderate heat; adjust it by reducing or increasing the red pepper flakes.
4
Servings
45 minutes
15 minutes active
Ingredients
-
6
tablespoons salted butter, divided
-
1
yellow onion, chopped
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December 23, 2022
Easy and Perfect
This recipe was so simple and tasty. I love that combination. The only thing I added was a squeeze of lemon after serving.
December 7, 2022
My Favorite Lunch Soup
This recipe has become my favorite go to lunch soup - not complicated to make but tastes so delicious and satisfying!
I just made this for the third time; for whatever reason, the onions weren't soft enough, should have let them sauté longer. However, I must have done something special with the oil and pepper; this was the first time the oil was moderately spicy--a very good thing. Before I thought it was kind of tasteless. I took a full two minutes to bloom the pepper. Oil didn't really turn bright red but it did look like the picture. Quick and good.
Just watched this being made on PBS and the recipe was slightly different. They added 2 T of long grain white rice and also bloomed the pepper (recommended aleppo pepper) in olive oil rather than in butter. Seems they upgraded the recipe but didn't yet make the changes to the web site. Hopefully, that will happen!
Just made it today. Its is very good but a tad too salty. I will only put in 1 tsp next time. I garnished it with a dollop of plain, whole milk, Greek yogurt, the mint and your crispy chick peas (milk street recipe). Those were all good choices. I will also add more pepper next time. I used Aleppo and was scared I would overdo it. I didn't. Great soup though, so easy and perfect for a cool fall evening
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The best lentil soup I've ever had! So simple to make. I think the paprika butter gave it that special depth. Next time I am making a double batch!