34 | JULY 20 • 2023 

are still firm to the bite, between 5 and 
7 minutes. Remove from heat and set 
aside, keeping the lentils in their cook-
ing water.
Heat the oil in a large frying pan or 
saucepan. Add the onions and remain-
ing kosher salt. Cook the onions, stir-
ring frequently, until all are thoroughly 
cooked and deep brown, between 20 
and 30 minutes. Add the cumin and 
cook until fragrant, 2 to 3 minutes.
Add the remaining 1½ cups water to 
the pan and bring to a boil. Simmer 
for a few minutes, scraping up any 
browned bits from the bottom of the 
pan. The liquid will take on the color of 
the onions. Add the par-cooked lentils 
and their liquid, the rice, with a pinch 
of pepper, to the pot with the onions. 
Bring to a boil, reduce heat and cover 
tightly. Allow to cook for 20 minutes. 
Without removing the lid, remove 
the pan from heat source and let rest 
for 10 minutes. Uncover the pot and 
spill the mixture into an even layer 
onto a sheet pan or baking dish to 
cool. Stir well and taste for seasonings.
Serve with arugula and yogurt drizzled 
with olive oil.
Serves 8
 

RED LENTIL SOUP
Adapted from the New York Times
Ingredients

3 tbsp. olive oil, plus more for drizzling

1 large onion, diced

1 large carrot, peeled and diced

2 garlic cloves, minced

1 tbsp. tomato paste

1 tsp. ground cumin

¼ tsp. kosher salt, plus more to taste

¼ tsp. black pepper

Pinch of chili powder or ground cayenne, plus 

more to taste

½ cup white wine

1 quart of chicken or vegetable broth

1 cup of red lentils

1 large carrot, peeled and diced

Juice of ½ lemon, plus more to taste

½ lemon, sliced thin

4 tsp. Greek yogurt

Fresh cilantro leaves

Directions
In a large pot, heat 3 tbsp. of oil over 
high heat until shimmering. Add the 
carrots and onion, and sauté until 
onions are golden, about 5 to 8 min-
utes. Add the garlic and stir until fra-
grant, around 2 minutes. 
 Stir in the tomato paste, cumin, black 
pepper and chili powder and sauté 2 
minutes longer. Pour the wine into the 
pan and bring to a boil, scraping up 
any brown bits, allowing the liquid to 
evaporate. 
Add the broth, 2 cups of water and 
lentils to the pot. Bring to a simmer 
then partially cover. Cook until lentils 
are soft, around 30 minutes. Cool 
slightly.
Using an immersion blender or food 
processor, puree half the soup and 
return it to the pot. The soup should 
appear somewhat chunky. Stir in the 
lemon juice and taste for seasoning, 
adding more salt if necessary. Serve 
soup garnished with a lemon slice, 1 
tsp. of yogurt and cilantro leaves.

CHEESE FRITTATA WITH 
FRESH HERBS
Ingredients

12 large brown eggs

1 cup milk

¾ tsp. kosher salt

Fresh ground pepper

¼ cup grated parmesan cheese

¼ cup shredded mozzarella 

¼ shredded cheddar cheese

¼ cup chopped fresh herbs such as parsley, 

mint, basil, dill or chives

Directions
Preheat the oven broiler.
Crack the eggs into a large bowl. 
Add the milk, salt and pepper and 
beat vigorously with a large wire 
whisk. Pour the mixture into a 10-inch 
nonstick or greased skillet. Cook over 
medium heat on the stovetop until the 
edges around the pan start to set. 
Place the pan on the second shelf 
below the broiler and cook for 5 to 6 
minutes. The top of the frittata should 
become firmer and lightly browned. 
Remove the frittata from the oven and 
reset it to bake at 400 degrees. Return 
the frittata to the oven and bake until 
fully set, between 8 to 10 minutes. 
Remove the skillet from the oven 
and slide the frittata into a glass pie 
dish. Sprinkle with the chopped herbs 
and allow to cool. Slice into 8 pieces 
before serving. Enjoy warm or at room 
temperature. 

FOOD

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