RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, CEDITH COPENHAVER
This easy yet satisfying soup (from WW) is surprisingly light and tasty. It makes for a fast weekday dinner with cornbread and a salad. The soup reheats well too, so make extra and stash some in the freezer (before adding cilantro and lemon)!
Red Lentil and Carrot Soup
- 2 teaspoons olive oil
- 1 teaspoon cumin seeds (or more to taste)
- ¼ teaspoon red pepper flakes (or more, to taste)
- 32 ounces of broth (vegetarian or otherwise)
- 3-4 carrots, thinly sliced (grate in a food processor for easy prep)
- ¾ cup red lentils (found in most grocery stores now)
- ¼ teaspoon salt
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons lemon juice
- Heat oil in large saucepan (medium-high heat). Add cumin seeds and red pepper flakes. Stir constantly until fragrant (about 30 seconds). Add broth, carrots, lentils, and salt and bring to a boil. Reduce heat and simmer, partly covered, until carrots and lentils are very tender (about 20 minutes).
- Remove saucepan from heat and let cool (about 5 minutes). Puree soup in a blender or an immersion blender works well.
- Cook over medium heat again, stirring occasionally, until heated through (about 2 minutes). Remove from heat and add cilantro and lemon juice.
- Makes about 4 cups.