Food Recipes Spiced Lentil Soup With Walnuts and Cilantro 5.0 (8) Add your rating & review Simple ingredients, complex flavor—that’s the name of the game with this easy lentil soup, which comes together easily from everyday kitchen staples. The best part is its flexibility, you can use whatever lentils you have on hand—the cooking time will vary, but they all break down into a warm and comforting dish. Then, you’ll top each bowl with a rough-chopped gremolata made from walnuts, cilantro, and lemon to brighten the earthy flavors of the soup. Note: This recipe cuts down on prep time by making use of a food processor to chop the vegetables—but if you don’t have one, just chop finely by hand. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on August 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 15 mins Total Time: 1 hrs Yield: 6 serves Ingredients 2 large yellow onions, chopped 1 carrot, chopped 5 cloves garlic, chopped, divided ½ cup olive oil, divided 1 tablespoon ground cumin 1 teaspoon ground coriander ½ teaspoon ground cinnamon 1 ½ teaspoons kosher salt, divided 1 cup red, brown, or green lentils, rinsed and picked over 8 cups low-sodium chicken or vegetable broth ¼ teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice plus 1 tsp. zest (from 1 lemon) ⅓ cup chopped walnuts ⅓ cup chopped fresh cilantro leaves and stems Directions Combine onions, carrot, and 3 cloves garlic in a food processor; pulse until finely chopped. Heat ¼ cup oil in a large pot over medium-high. Add onion mixture and cook, stirring often, until softened, about 5 minutes. Add spices and ½ teaspoon salt. Cook, stirring, for 1 minute. Add lentils and stir to coat. Add broth, pepper, and remaining 1 teaspoon salt. Bring to a simmer and cook, partially covered, stirring occasionally, until lentils are tender, 20 to 40 minutes, depending on type of lentils (red will cook fastest; brown and green could take 10 to 20 minutes more). Stir in lemon juice. Meanwhile, combine walnuts with remaining 2 cloves garlic and ¼ cup oil in a small skillet over medium-low. Cook, stirring, until walnuts are toasted and garlic is fragrant, about 2 minutes. Stir in cilantro and lemon zest. Serve soup topped with walnut mixture. Rate it Print