Red Lentil Soup

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

Procedure:

 

Prepare the Base

 

• Melt 2 tablespoons 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 1/4 teaspoon 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.

Cream the Soup

 

• 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.)

Garnish the Soup

 

• 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.