Careme

Instructions

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1. 1.

   Peel and finely dice 1 small yellow onion and 2 medium carrots. Mince 2 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

2. 2.

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the prepared onion and carrots; cook for 7–8 minutes, stirring occasionally, until softened. Add the minced garlic, 1 teaspoon ground cumin and 1/4 teaspoon ground black pepper; stir for 30 seconds.

3. 3.

   Stir in the rinsed lentils, 3/4 teaspoon fine sea salt and 3 cups water. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 20–25 minutes, stirring occasionally, until the lentils have collapsed and the carrots are tender. If the soup becomes too thick, add 1/4 cup water.

4. 4.

   While the soup simmers, cut 12 ounces heirloom tomatoes into bite-size wedges. Chop enough Italian parsley to measure 1/4 cup. Juice 1 large lemon, measuring out 3 tablespoons juice and reserving 2 tablespoons for the soup.

5. 5.

   Just before serving, gently toss the salad in a bowl with:

   • The prepared tomato wedges
   • 1/4 cup chopped parsley
   • 1 tablespoon lemon juice
   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt

   Keep the flavorful tomato juices in the bowl for serving.

6. 6.

   Whisk the cooked soup briefly to make it creamy while retaining a little texture. Remove from the heat and stir in the reserved 2 tablespoons lemon juice.

7. 7.

   Ladle the soup into two deep bowls. Divide the tomato salad between two side plates, spoon its juices over the wedges, and serve alongside.

Want more detail? See the temperature guide.