Red Lentil Soup with North African Spices 

PREP 15 min | COOK 30 min | SERVES 6
RED LENTIL SOUP WITH NORTH AFRICAN SPICES.png

INGREDIENTS

  • 2 Tbsp extra-virgin olive oil

  • 1 large onion, chopped fine

  • Salt and pepper

  • ¾ tsp ground coriander

  • ½ tsp ground cumin

  • ¼ tsp ground ginger

  • 1/8 tsp cinnamon

  • Pinch cayenne pepper

  • 1 Tbsp tomato paste

  • 1 garlic clove minced

  • 4 cups chicken or vegetable broth

  • 2 cups water

  • 1 ½ cups red lentils, picked over and rinsed

  • 2 Tbsp fresh lemon juice

  • Fresh mint leaves and extra olive oil for garnish

INSTRUCTIONS

Heat soup pot over medium heat for a minute, then add oil, heating for 30 seconds. Add 1 tsp salt and sauté onions for 5 minutes until softened.

Mix spices together, stir into onions and cook until fragrant, about 2 minutes.

Stir in tomato paste and garlic, cook for 1 minute.

Stir in broth, water, and lentils. Bring to strong simmer and cook, stirring occasionally, until lentils are soft, about 15 – 20 minutes. Test for doneness.

Whisk soup vigorously for 30 seconds, partially breaking down lentils. Add lemon juice and season with salt and pepper.

Notes: Serve garnished with mint leaves and a drizzle of extra-virgin olive oil.