Fifteen minutes of prep, 30 minutes to simmer. That's lunch.
Working at home today I looked at the clock and realized it was 1:00. I was starving and had very little food in the house. What to do? Red Lentil Soup... my favorite fast food.
Because this recipe requires little more than pantry staples (onions, garlic, carrots, tomato paste, broth, lentils and spices) I usually have on hand what it takes to make this satisfying and nutritious lunch.
I had a momentary panic today, however, when I looked in the fridge and did not see any carrots. Fortunately I remembered that I still had some in the garden. A quick trip out to pull a few carrots and snip a few spices and I was on my way.
This recipe comes from Melissa Clark and was published in the NY Times last January. I am sure I have made it fifteen times already and frankly, I can't get enough of it. What really makes it special is that it gets a squeeze of lemon (or lime) at the end and a sprinkling of cilantro (or parsley).
If you like a hearty yet healthy soup and are looking for a quickie... search no further!