Red lentil soup with lemon from Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In Between (page 42) by Melissa Clark

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Notes about this recipe

  • julesamomof2 on March 10, 2019

    Delicious soup! The only changes I made were to increase the lemon and to puree it until almost completely smooth. I am one to usually like chunky soups but this one was better mostly smooth.

  • TrishaCP on January 19, 2019

    This recipe had been on my to do list forever, and it didn’t disappoint. I had it once with mint, and once with cilantro, and while both were good, I really loved the pop of mint with the lentils. I didn’t bother to purée my soup.

  • okcook on August 18, 2018

    I liked the flavours of the soup but I found it a bit thick...easily thinned with chicken stock with the addition of more lemon.

  • averythingcooks on August 17, 2018

    This was my first effort from this beautiful book and it was really nice. The only change I made was to purée it until completely smooth using my blender (instead of leaving it chunky as she suggests) and using parsley as my herb this time. Some soups are best out of a bowl with a spoon and some soups are lovely sipped straight from a large mug. This velvety smooth, not too thick and really delicious soup is a definite mug sipper.

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