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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 43,145 of 44,808   
   Dave Drum to All   
   NYT Most Requested - 04   
   07 Oct 24 17:25:00   
   
   TZUTC: -0400   
   MSGID: 36353.fido-recipes@1:3634/12 2b6c12c1   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Red Lentil Soup w/Lemon   
    Categories: Vegetables, Poultry, Citrus, Herbs   
         Yield: 4 servings   
       
         3 tb Olive oil, more for   
              Drizzling   
         1 lg Onion; chopped   
         2 cl Garlic; minced   
         1 tb Tomato paste   
         1 ts Ground cumin   
       1/4 ts (ea) salt & black pepper   
           pn Ground chile; more to taste   
         1 qt Chicken broth   
         2 c  Water   
         1 c  Red lentils   
         1 lg Carrot; peeled , diced   
              Juice of 1/2 lemon; more to   
              Taste   
         3 tb 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 chile powder if desired.   
        
     By: Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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