Red Lentil Soup

I was lucky enough to be in NYC last month and even luckier to eat at a small restaurant, Moustache Pitza, in the East Village. I ordered the lentil soup and it was delicious! It was served with a garnish of caramelized onion and wonderful, fresh puffy pitas! Once I returned home, I decided to try and make it. My usual lentil soup is more along the lines of the type served at Panera Bread. This lentil soup was yellow in color and pureed. I tweaked several recipes to come up with this one. It's very simple and quick to make. Perfect for fall and winter meals.

Janet

1 cup red lentils, washed and picked over

4 cups chicken stock (I used organic)

1/2 cup chopped onions

2 cloves garlic, chopped

1/2 cup potato, diced

2 tsp. paprika

salt & pepper to taste

Place the onions & garlic in a bit of olive oil & sweat them until soft. Add lentils, chicken stock, potato and paprika. Bring to a boil, reduce to a simmer & cover loosely. Simmer 40-50 minutes, until lentils are tender. Salt & pepper to taste when lentils are tender.

Meanwhile, carmalize an onion (just slice, place in a cast iron skillet with a little olive oil and slowly cook for 25 minutes or so).

Ladle into bowls & top with a portion of the onions.

Serves 4