UDON SOUP RECIPE VEGETARIAN RECIPES

This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Provided by Melissa Clark

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 14

• Ingredients

Nutrition Facts : @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

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves 6

Number Of Ingredients 8

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 157, UnsaturatedFatContent 2 grams, CarbohydrateContent 33 grams, FatContent 2 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 1033 milligrams, SugarContent 6 grams, TransFatContent 0 grams