4 Tbsp butter or olive oil
1 large onion, chopped fine
Salt and pepper
¾ tsp. ground coriander
½ tsp. ground
cumin
¼ tsp. ground
ginger
⅛ tsp. ground
cinnamon
Pinch cayenne
1 Tbsp. tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10½ oz. (1½ cups) red lentils, picked over and rinsed
2 Tbsp. lemon juice
1½ tsp. dried mint, crumbled
1 tsp. paprika
¼ cup chopped cilantro
Melt
2 Tbsp. butter in large saucepan over medium heat. Add onion and 1 teaspoon
salt and cook, stirring occasionally, until softened but not browned, about 5
minutes.
Add
coriander, cumin, ginger, cinnamon, cayenne, and ¼ tsp. pepper and cook until
fragrant, about 2 minutes.
Stir
in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and
lentils and bring to simmer.
Simmer
vigorously, stirring occasionally, until lentils are soft and about half are
broken down, about 15 minutes.
Whisk
soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon
juice and season with salt and extra lemon juice to taste. Cover and keep warm.
(Soup can be refrigerated for up to 3 days. Thin soup with water, if desired,
when reheating.)
Melt
remaining 2 tablespoons butter in small skillet. Remove from heat and stir in
mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1
teaspoon spiced butter, sprinkle with cilantro, and serve.
This recipe can be found here.
