Red Lentil Soup Recipe
Ingredients:
- 4 Tbsp. unsalted butter
- 1 Large Onion, chopped
- 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
- 1 ½ Cups Red Lentils, picked over and rinsed
- 2 Tbsp. Lemon Juice, plus extra for seasoning
- 1 ½ Tsp. Dried Mint, Crumbled
- 1 Tsp. Paprika
- ⅓ Cup Chopped Fresh Cilantro
Instructions:
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add 1 finely chopped onion and 1 teaspoon salt. Cook, stirring occasionally until softened, about 5 minutes.
- Stir in coriander, cumin, ginger, cinnamon, cayenne and ¼ teaspoon black pepper. Cook, stirring frequently, until fragrant, about 2 minutes. Stir in tomato paste and minced garlic. Cook, stirring constantly, for 1 minutes.
- Stir in chicken brother, water and red lentils. Bring to simmer, allow to cook about 15 minutes, until lentils are soft and about half are broken down, stirring occasionally.
- Whisk soup vigorously until it is coarsley pureed, about 30 seconds. Stir in 2 tablespoons lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm.
- Melt 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika.
- To serve, ladle soup into bowls and top iwth 1 teaspoon spiced butter and 1 tablespoon chopped cilantro.
