Red Lentil Soup with Warm Spices
In 30 minutes, you can make this soup that will nourish your body and soul, with flavors that will excite your taste buds!
Servings: 4
Ingredients
- 2 tablespoons (1-ounce) unsalted butter
- 1 large yellow onion finely chopped
- 1 teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper or to taste
- 1 tablespoon tomato paste
- 1 medium garlic clove minced
- 4 cups chicken stock
- 2 cups water
- 1 ½ cups (10 ½-ounces) of red lentils, picked over and rinsed
- 2 tablespoons lemon juice
- ⅓ cup chopped fresh cilantro
- Ground sumac to taste optional
Instructions
- Melt the butter in a large stockpot over medium heat. Add the onion and 1 teaspoon of salt, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and ¼ teaspoon pepper 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 a simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
- Using a wire whisk, stir the soup vigorously until it is coarsely puréed, about 30 seconds. Stir in lemon juice and season with salt. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with stock or water, if desired, when reheating.)
- Ladle soup into individual bowls, sprinkle with cilantro and sumac (if using), and serve. Enjoy!
Nutrition
Calories: 395kcal | Carbohydrates: 54g | Protein: 24g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 969mg | Potassium: 1010mg | Fiber: 22g | Sugar: 7g | Vitamin A: 365IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 6mg
