Name: Vegan Red Lentil Soup with Warm Spices
Total time: 1 h
Ingredients: ¼ cup extra-virgin olive oil; 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 pepper; 1 tablespoon tomato paste; 1 garlic clove , minced; 4 cups vegetable broth , plus extra as needed; 2 cups water; 10½ ounces (1½ cups) red lentils , picked over and rinsed; 2 tablespoons lemon juice , plus extra for seasoning; 1½ teaspoons dried mint , crumbled; 1 teaspoon Paprika

Why This Recipe Works

While every lentil variety has unique characteristics, small red lentils are in a league of their own. Unlike firmer brown and green lentils, red lentils don't hold their shape when cooked, and they break down quickly into a creamy, thick puree in hearty, satisfying soups. Their mild flavor is pleasant but does require a bit of embellishment, so we created a soup featuring some of the spices used in North African cooking. First we sautéed onion in olive oil and used the hot mixture to bloom fragrant coriander, cumin, ginger, cinnamon, and cayenne pepper. Tomato paste and garlic completed the base before the addition of the lentils, and a mix of broth and water gave the soup a full, rounded character. After only 15 minutes of cooking, the lentils were soft enough to be pureed—and with just a whisk. A generous dose of lemon juice brought the flavors into focus, and a drizzle of spice-infused oil and a sprinkle of fresh cilantro completed the transformation of commonplace ingredients into a lively yet comforting soup.

Before You Begin

We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base.

Instructions

Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add onion and ½ teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander, cumin, ginger, cinnamon, ¼ teaspoon pepper, and cayenne 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 vigorous simmer. Cook, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

Whisk soup vigorously until broken down to coarse puree, about 30 seconds. Adjust consistency with extra hot broth as needed. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm.

Heat remaining 2 tablespoons oil in small skillet over medium heat until shimmering. Off heat, stir in mint and paprika. Serve, drizzling individual bowls with 1 teaspoon spiced oil and sprinkling with cilantro.