Love, love lentils! They’re beautiful (and cheap) bought in bulk and stored in glass jars in the cabinet. They cook fast, compared to all the other beans, and you never need to soak them. The red ones cook quickest of all, so don’t be afraid to make this if you’ve got just one-half hour to get soup on the table. I’ve shared some of Mark Bittman’s recipes in the past. This one’s from his Kitchen Express–quick and easy. If you already pulverized some cilantro (or basil) a few weeks ago, and stuck it in the freezer for safekeeping, pull it out now — this is the recipe to use it on! I guessed at the quantities as it is written as a narrative.
- 1 medium-large onion, chopped
- 1-2 Tbsp. olive oil for cooking onion, 2 Tbsp. for making cilantro puree
- 1 c. red lentils
- 4 c. vegetable or chicken broth
- handful of fresh cilantro
- pinch of salt
- the juice of 1 lemon, 2 Tbsp. approx.
Fry onion in olive oil in large saucepan until soft. Add lentils and broth, bring to boil. Reduce heat and simmer 10-15 min. until lentils are soft. Puree cilantro with 2 Tbsp. olive oil plus a pinch of salt, and set aside. Puree half the lentils, and return to saucepan. Add lemon juice and stir in cilantro puree. Serve with a mound of brown rice or a crust of brown bread in the center if you’d like. Hearty appetite!