Wednesday, February 6, 2019

Red Lentil Soup with North African Spices

Enjoy this Lentil soup with some fresh, warm pita bread and a vinegary salad.  I pureed the soup a bit at the end of cooking and added more lemon juice, but it is not necessary.

Red Lentil Soup with North African Spices
Serves 4 – 6
Vegan For Everybody CB – America’s test Kitchen

1/4       cup extra-virgin olive oil
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 pepper
1          tablespoon tomato paste
1          garlic clove, minced
4          cups vegetable broth, plus extra as needed
2          cups water
1.5       cups red lentils, picked over and rinsed
2          tablespoons lemon juice, plus extra for seasoning
1.5        teaspoons dried mint, crumbled
1           teaspoon paprika
1/4        cup chopped fresh cilantro

Heat 2 tablespoons oil in large saucepan over medium heat until shimmering.  Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes.  Stir in coriander, cumin, ginger, cinnamon, 1/4 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.  (I used an emulsion blender to smooth a little more).
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.

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