Red Lentil Soup with Lemon

Charlie spotted this recipe in the New York Times on 1/9/2008. We tried it and it has become one of our favorite recipes. Delicious and easy to make. And the red lentils cook fast, even at Albuquerque's mile-high altitude.

The Recipe

One of these links should work:

The Original New York Times Article

  1. If you use typical salted canned chicken broth, we'd suggest leaving out the salt in the recipe. We use Pacific Natural Foods organic free range chicken broth (available at our Costco). This is less salty than the typical canned chicken broth. Or, make your own.
  2. The recipe calls for 2 cups of water in addition to the quart of chicken stock. We leave out the water and add 1 cup more of chicken stock. (But the original recipe is good as well, just a little thinner, slightly less rich, less salty.)

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