Red Lentil Soup with Warm Spices
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By 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.
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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...
