Red Lentil Soup with North African Spices

 

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.