Categories: January2014, Lentils, Soups

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 sweet onion, finely chopped
• 1 garlic clove, minced
• 1 serrano chile, seeded and minced
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• Kosher salt
• Freshly ground black pepper
• 1/4 cup white wine
• 2 cups golden lentils (available at gourmet markets and specialty grocers), rinsed and sorted for stones
• 8 cups vegetable broth (or water)
• Plain Greek yogurt, as garnish
• Roughly chopped cilantro, as garnish
• Pinch of smoked paprika, as garnish

Directions

1. In a large pot, warm the olive oil over medium heat. Add the onion and sauté until translucent, 5 to 6 minutes. Add the garlic and serrano chile and continue to cook, stirring frequently, until the onion is caramelized, 8 to 10 minutes more.

2. Season the onion with coriander, cumin, salt and pepper, and cook until fragrant, 1 minute more. Add the wine, bring to a simmer and cook until the liquid is almost completely reduced.

3. Add the lentils and stir well to combine. Add the broth and bring to a simmer over medium heat. Reduce the heat to low, then cover and cook until the lentils are just tender, 25 to 30 minutes.

4. The soup can be served immediately or refrigerated in an airtight container for up to four days. To serve, ladle the soup into bowls and top with a dollop of yogurt, a sprinkling of cilantro and a pinch of smoked paprika.

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