Red Lentil Soup with Warm Spices
By Andrea GearyPublished on November 22, 2015
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
4 tablespoons unsalted butter 1 large onion, chopped fineSalt and pepper ¾ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon ground ginger ⅛ teaspoon ground cinnamon Pinch cayenne 1 tablespoon tomato paste 1 garlic clove, minced4 cups chicken broth 2 cups water 10 ½ ounces (1 ½ cups) red lentils, picked over and rinsed2 tablespoons lemon juice, plus extra for seasoning1 ½ teaspoons dried mint, crumbled1 teaspoon paprika ¼ cup chopped fresh cilantro
Before You Begin
Pair this soup with a salad and bread for lunch or a light supper.
Instructions
- Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 finely chopped onion and 1 teaspoon salt. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Stir in ¾ teaspoon coriander, ½ teaspoon cumin, ¼ teaspoon ginger, ⅛ teaspoon cinnamon, pinch cayenne, and ¼ teaspoon black pepper. Cook, stirring frequently, until fragrant, about 2 minutes. Stir in 1 tablespoon tomato paste and 1 clove minced garlic. Cook, stirring constantly, for 1 minute.
- Stir in 4 cups chicken broth, 2 cups water, and 1½ cups red 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 2 tablespoons 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 1½ teaspoons dried mint and 1 teaspoon paprika.
- Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, 1 tablespoon chopped cilantro, and serve.
Time
55 minutesYield
Serves 4 to 6Ingredients
4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Pinch cayenne
1 tablespoon tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10 ½ ounces (1 ½ cups) red lentils, picked over and rinsed
2 tablespoons lemon juice, plus extra for seasoning
1 ½ teaspoons dried mint, crumbled
1 teaspoon paprika
¼ cup chopped fresh cilantro
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Pinch cayenne
1 tablespoon tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10 ½ ounces (1 ½ cups) red lentils, picked over and rinsed
2 tablespoons lemon juice, plus extra for seasoning
1 ½ teaspoons dried mint, crumbled
1 teaspoon paprika
¼ cup chopped fresh cilantro
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Pinch cayenne
1 tablespoon tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10 ½ ounces (1 ½ cups) red lentils, picked over and rinsed
2 tablespoons lemon juice, plus extra for seasoning
1 ½ teaspoons dried mint, crumbled
1 teaspoon paprika
¼ cup chopped fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
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.
Before You Begin
Pair this soup with a salad and bread for lunch or a light supper.
Instructions
- Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 finely chopped onion and 1 teaspoon salt. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Stir in ¾ teaspoon coriander, ½ teaspoon cumin, ¼ teaspoon ginger, ⅛ teaspoon cinnamon, pinch cayenne, and ¼ teaspoon black pepper. Cook, stirring frequently, until fragrant, about 2 minutes. Stir in 1 tablespoon tomato paste and 1 clove minced garlic. Cook, stirring constantly, for 1 minute.
- Stir in 4 cups chicken broth, 2 cups water, and 1½ cups red 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 2 tablespoons 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 1½ teaspoons dried mint and 1 teaspoon paprika.
- Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, 1 tablespoon chopped cilantro, and serve.
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