Carrot-red lentil soup with Asian spices from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano

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Notes about this recipe

  • IowanCorn on November 11, 2024

    A good soup with autumn vibes. The spices give it a very warm feeling, so you may want to lower the amount if you're not a fan of heat. The level of heat increases the next couple of days, so you might want to keep that in mind as well. I found a dollop of sour cream in the bowl before serving goes really well.

  • clcorbi on November 14, 2018

    Excellent. I followed spice quantities as written and did not find this too spicy at all. I also only blended about half the soup, leaving the rest chunky. I also omitted the rice and added extra carrot/celery just because I had them. I loved the depth of flavor here--I think a nice homemade chicken or vegetable stock really adds an extra something to this soup.

  • vinochic on December 07, 2016

    I really enjoyed this. Based on the previous review though, I halved the cayenne. It added a nice kick, but was not too much for us. I will definitely make this again!

  • Laura on November 17, 2011

    Pg. 94. I made this exactly as written and it was incredibly spicy, to the point where the heat overwhelmed the other flavors. And we like our food spicy! This was quite surprising, considering that there is only 1/4 tsp of cayenne, 1/4 tsp of cumin, and 1/2 tsp of curry in the soup to add heat. I might consider leaving out the cayenne in the future.

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