Red Lentil Soup with Warm Spices

Name: Red Lentil Soup with Warm Spices
Cuisine: African
Ingredients: 4 tablespoons, unsalted butter; 1 , large onion, chopped fine; , Salt and pepper; 3/4 teaspoon, ground coriander; 1/2 teaspoon, ground cumin; 1/4 teaspoon, ground ginger; 1/8 teaspoon, ground cinnamon; Pinch, cayenne; 1 tablespoon, tomato paste; 1 , garlic clove, minced; 4 cups, chicken broth; 2 cups, water; 10 1/2 ounces (1 1/2 cups), red lentils, picked over and rinsed; 2 tablespoons, lemon juice, plus extra for seasoning; 1 1/2 teaspoons, dried mint, crumbled; 1 teaspoon, paprika; 1/4 cup, chopped fresh cilantro

Instructions

Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful soup. Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and use the warm mixture to bloom some fragrant spices found in North African cooking: coriander, cumin, cinnamon, ginger, and cayenne. Tomato paste and garlic complete the base before the addition of the lentils, and a mix of chicken broth and water gives the soup a full, rounded character. After only 15 minutes of cooking, the lentils are soft enough to be pureed with a whisk. A generous dose of lemon juice brings the flavors into focus, and a drizzle of spice-infused butter and a sprinkle of fresh cilantro complete the transformation of commonplace ingredients into an exciting yet comforting soup.

Updated at: Fri, 10 Jan 2025 12:14:12 GMT