Red Lentil Soup with Warm Spices

Name: Red Lentil Soup with Warm Spices
Yield: Serves 4 to 6
Ingredients: 4 tablespoons, unsalted butter; 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; 1 tablespoon, tomato paste; 1 , garlic clove, minced; 4 cups, chicken broth; 2 cups, water; 10 1/2 ounces (1 1/2 cups), red lentils, picked over and rinsed; 2 tablespoons, lemon juice, plus extra for seasoning; 1 1/2 teaspoons, dried mint, crumbled; 1 teaspoon, paprika; 1/4 cup, chopped fresh cilantro

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Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV

Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful soup.

SERVES4 to 6

TIME55 minutes

has video

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, cum...

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